Tag Archives: egg

Mom’s Easy Easter Quiche

7 Apr

For Easter brunch tomorrow, I’m making my mom’s super easy and delicious quiche recipe.  She has been making it for so long that she doesn’t use a recipe.  It’s always delicious, but it tastes different with every preparation.  I’m a stickler for following her recipe to a tee because I think the combination of spices is perfect.  Also, this while this recipe calls for heavy cream and whole milk, you can substitute skim or low fat milk if you would prefer.  The resulting quiche will be less fluffy and creamy, but will still taste great with a lot less calories and fat.  In my mind, whenever I make this dish it’s for a festive occasion, so I like to stick with the heavy cream and whole milk and indulge a little!  Note: This recipe makes TWO quiches so if you only want to make one, halve the recipe.  This quiche does well refrigerated for up to a week or frozen for a couple of months though so I always make two and have an extra on hand when a quiche craving strikes!

Mom’s Easy Easter Quiche
Makes 2 quiches, each serving 6-8 people

Ingredients
2 deep dish pie crusts
Dijon mustard
1/2 pound of bacon, cooked and crumbled (6-8 slices)
2 cups shredded cheese (approximately 1 1/2 cups Jarlsberg and 1/2 cup Gruyere)
2 cups heavy cream
2 cups whole milk
6 eggs
1 medium onion, minced
1/2 cup unsifted flour
1 1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. nutmeg
Grated parmesan cheese
Spray butter or margarine

Directions
1. Preheat oven to 400 degrees.
2. Squeeze a large dollop of Dijon mustard on top of each pie crust.  Using the back of a spoon, spread so there is a thin layer of mustard along the bottom and sides of the pie pans.
3. Put crumbled bacon on the bottom of each pie pan.  There should be enough to cover most of the surface area of both pans.
4. Add shredded cheese on top of bacon, dividing evenly between both pie pans.
5. In a large bowl, mix onions, flour, salt, cayenne pepper and nutmeg.   In a small bowl, beat eggs.  Add egg mixture to large bowl of dry ingredients.  Slowly add in heavy cream and milk until fully mixed.
6. Pour mix into both pie pans on top of cheese, dividing evenly between the two.
7. Sprinkle parmesan cheese on top of each pie and spray a few times with spray butter or margarine.
8. Bake at 400 degrees for 15 minutes.  Then turn temperature to 350 degrees and bake for an additional 30 minutes.
9. Let sit for 5 minutes before cutting.

Tastes great reheated – simply microwave a slice or warm it in the oven at 350 degrees for a few minutes.

For those of you looking for more of a sugar-filled Easter brunch, check out this link that my mom sent me for some special Cadbury Creme Egg recipes.  I wish I lived in the UK because a Cadbury Creme Egg McFlurry sounds really yummy!

Happy Easter everyone!

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Sweet Southern Comfort Goes on a Diet!

23 Jan

Healthy Veggie Snack Bag

OK…so the title of this post is a little deceiving; I’m not actually going on a diet, but my New Years resolution this year was to snack healthier.  That’s easier said than done when you work long hours and your office kitchen is always stocked with candy, chips and other unhealthy (and unfilling) snacks.  In order to help me implement this resolution, I turned to my friend Marc Perry, founder of Built Lean, an awesome fitness and weight loss website.  Marc also does personal training sessions in NYC, so I signed up for a couple to help get my butt into gear.  I got some great workout tips, but the most important thing I took away from our sessions was that in order to take my fitness to the “next level,” I would need to change my diet.  (Who knew an 8 oz. glass of orange juice can have upwards of 20 grams of sugar in it?  That is OVER five teaspoons of sugar in your morning drink!)  While I’m not going to stop cooking the Southern-style dishes I grew up with, in the past three weeks, my healthy snacking has already made a huge difference in how I feel. I find that the veggies in pre-packaged veggie snacks can be dry and old and you can’t order hard boiled eggs (Marc’s #1 breakfast selection), so I had to take matters into my own hands.  Every Sunday this January, I have hit up my local Whole Foods and picked up 1 dozen eggs, fresh veggies and some ingredients for a homemade veggie dip.  It takes about an hour to hard boil the eggs (useful tutorial here) and clean/prepare the veggies  and dill yogurt dip (recipe below).  I store the hard boiled eggs and have two egg whites and one egg yolk  every morning for breakfast along with a piece of fruit and a glass of skim milk.  Once the veggies are prepared, I divide them into 5 ziploc bags and take them to the office on Monday.  When an afternoon snack craving hits, I grab a bag of veggies and my homemade dip or hummus instead of the usual cookie or chips.  Not only do the veggies fill me up more than the “bad” snacks, but I also feel a LOT better, have lost a couple of pounds and I’m saving money not buying pre-packaged snacks too.  Let’s see how long I can keep this going in 2012 (and beyond)!

Healthy Veggie Snack Bags & Dill Yogurt Dip
Serves 1 person for 5 days of snacks

healthy veggie snack bags

One Week's Worth of Healthy Snacks!

Ingredients
1 bag baby carrots
1 head celery
5 assorted bell peppers
1 pint cherry tomatoes
1/2 pound snow peas
1 cup 0% Fage Greek yogurt
Juice of 1/2 large lemon
1 Tablespoon fresh dill, chopped

Directions
1. Clean all vegetables and cut celery and peppers into bite size pieces.
2. Separate vegetables into 5 sandwich-size ziploc bags.
3. Add dill and lemon juice to Greek yogurt and mix well.  Store in a tupperware container.
4. On Monday morning, bring all 5 veggie bags and yogurt mix to office.  You now have healthy snacks for a week and don’t have to think about it again until Sunday night!

Dill Yogurt Dip

Healthy Dill Yogurt Veggie Dip

Eggs Over Easy

26 Oct

Hand-knit wool hats to keep boiled eggs warm before serving?  Completely unnecessary, but too cute to pass up!  I hope I get these for my birthday or Christmas this year.  Soft-boiled eggs were one of my favorite breakfast foods growing up and were so easy to make.  Check them out at Donna Hay.

Brunch: Sweet Potato & Lardon Hash

20 Oct

There is nothing I love more than a hearty brunch on a fall day in New York.  However, what I DON’T love about brunch is the perpetually long wait one must endure and the need most New Yorkers have to get dressed up for this meal.  By making brunch at home, I can cut out both of my brunch complaints – eating in sweats and not passing out from starvation waiting for a table!  Last week, one of my favorite cooking blogs, A Cozy Kitchen, posted a recipe for Sweet Potato and Lardon Hash.  It looked so yummy that I had to give it a try.  You can find their recipe here and my recipe with adaptations below.  If you’ve never poached an egg before, I found a super helpful post on Smitten Kitchen on how to poach an egg.  Check it out here if you need a primer.  It worked perfectly on my first try.  Thanks SK!!

Sweet Potato and Lardon Hash

Serves 2

Ingredients
1/2 lb. slab bacon, sliced into 1/4-inch by 1/4-inch cubes
Olive oil (optional)
1 teaspoon cumin
1/2 teaspoon paprika
1 large sweet potato, sliced into 1/4-inch by 1/4-inch cubes
1/2 yellow onion, loosely chopped
1/2 red bell pepper, loosely chopped
2 garlic cloves, minced
salt & pepper, to taste
4 large eggs, poached

Directions
1. In a medium-size skillet, over medium-high heat, cook the slab bacon for 4-5 minutes, until thoroughly cooked.  Using a slotted spoon, remove the lardons and transfer to a paper towel to drain.  Set aside.
2. In the same skillet (don’t rinse it out – you want to use that bacon grease!), add the sweet potatoes, cumin and paprika.  Stirring regularly, cook on medium-high heat for about 15-20 minutes, or until the sweet potatoes are cooked (aka soft when you bite into them).  Be sure to give the largest cubes of sweet potato a taste to be sure they’re thoroughly cooked.  During the cooking, if you notice the sweet potato starting to dry out, add a little bit of olive oil to the skillet.  Don’t be too concerned if the sweet potatoes get a little charred – mine did and they still tasted awesome.
3. Add the yellow onion and red bell pepper to the skillet and cook for 2-3 more minutes on medium-high heat.  Once soft, add the garlic to the skillet and cook until it becomes fragrant (1-2 minutes).  Add salt and pepper (to taste) here.  A note on the onion and pepper: don’t chop them too small or they will burn in the skillet.  You want the pieces of onion and pepper to be slightly smaller than the sweet potato and slab bacon.
4. Add the slab bacon back to the skillet and place over low heat to keep warm while you poach the eggs.  A note on poaching eggs: you can poach the eggs while you are cooking the sweet potato and keep them on a paper towel until right before you want to eat.  Then put the eggs in hot water (not boiling) to warm them up again and serve.
5. Divide hash mixture into two plates and top each serving with two poached eggs.