Monday, April 8, 2013

Easter Eggs-travaganza

Eggs are most certainly on the brain at this time of year. Deviled. In a basket. Boiled. Pink shells. Yellow shells. Green shells.

It inspired me to make a quiche.

Most of my egg dishes are free-handed. I don't bother measuring the proportions of milk and mix-ins.

Crustless Quiche
  1. Prepare vegetables.
  2. Cook vegetables.
  3. Mix eggs.
  4. Arrange quiche.
  5. Bake.
  6. Enjoy.
  • 2-4 cups mixed vegetables
  • 3 egg whites
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup shredded cheese
  • Black pepper
  • Olive oil
1) Heat a splash of olive oil in a large pan. Sauté the vegetables until fully cooked. If using onions, garlic, or peppers, start with those and finish with any greens, cooking just until they are wilted.

2) Place the vegetables in the bottom of a casserole dish, probably no larger than 9x9.

3) Preheat the oven to 425 degrees. Beat eggs, milk and pepper in a measuring cup and then pour into the casserole dish.

Possible Combinations:

  • Greek - feta cheese, spinach, black olives, Greek seasoning
  • Medley - carrots, onions, peppers, kale, shredded cheddar, sliced provolone

Now for one of my cutest creations yet. They were supposed to be bunnies. But they look more like angry cats who have been thrown in the dryer. 

Bunsies {aka Bunny Buns}
My friend Erin wanted me to make these. Last year I made Cadbury "deviled" eggs as per her request. 
  1. Heat.
  2. Mix.
  3. Knead.
  4. Rise.
  5. Cut and shape.
  6. Rise.
  7. Bake.
  8. Enjoy.
  • 1 cup (8-ounce container) sour cream
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 egg
  • 2 tablespoons sugar
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup bread flour


1) Put the sour cream, water and butter in a small saucepan and heat, but do not cook. Cool to room temperature then add the remaining ingredients.

2) Place dough into the bowl of a stand mixer or turn out onto the counter if kneading by hand. Knead for approximately 7 minutes until the dough is silky but not overly sticky to the touch. Rise until doubled, about 1 hour.

3) Cut into 16 equal parts. Shape into small ovals. Place on a large baking tray. Cut out the ears with scissors. Poke in eyes with a chopstick. Allow to rest for 20 minutes while preheating oven to 375 degrees.

4) Bake for about 20 minutes or until golden brown.

{You can also par cook them for 10 minutes and finish them in the oven when it's 10 minutes out from serving time.}

A mandolin would make this much easier, as I found out. Make sure you allot at least 45 minutes to preparing the potatoes if you don't have one.

  1. Prepare potatoes.
  2. Layer.
  3. Bake.
  4. Enjoy.

  • 1 1/3 cups cheddar cheese, grated
  • 1/3 cup extra-sharp cheddar cheese, grated
  • 1/3 cup parmesan cheese, grated
  • 4 pounds russet potatoes, peeled and sliced very thinly
  • Black pepper
  • 3 tablespoons all-purpose flour
  • 2 1/4 cups milk
  • 3/4 cup half and half

1) Measure and mix cheeses in a 2-cup measure. Arrange half of potatoes in a prepared 9x13-inch glass baking pan. Sprinkle with half of cheese mixture, pepper and flour.

2) Preheat oven to 400 degrees. Top with remaining potatoes. Pour milk over potatoes (milk will not cover potatoes completely). Layer with remaining cheese.

3) Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 40 minutes longer. Remove from oven; let stand 15 minutes before serving.

{Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375 degree oven for about 20 minutes.}

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