“Easter is the only time when it’s perfectly safe to put all your eggs in one basket”
Hello, sweet friend…
I hope you are doing well…
For me the cheerful pleasures which resonate with the wonders of Spring…
bunnies…pastel colored candy eggs and of course jellybeans…
all usher in Easter joy…
A celebratory season…one to embrace treasures of faith, friendship…
enjoying this special time.
What’s Cooking 👩🍳
I am sharing three recipes that I recently prepared. They are fun, easy and delicioùs!
Easy Quiche Recipe
Quiche is a favorite dish of mine…and perfect for brunch. This particular recipe is super easy to make and will not disappoint you with it’s deliciousness!
- 10 ounces frozen chopped spinachthawed
- 1 refrigerated pie crust
- 5 large eggs
- 3/4 cup milk (I used 1%; or use whole milk or a combo of milk and cream for more richness)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon hot sauce such as Tabasco (optional)
- 1 cup diced cooked ham (optional)
- 3/4 cup 1/4-inch-diced melty cheese such as Gruyere or white cheddar
- Preheat the oven to 375 degrees F. If your frozen spinach is not already thawed, thaw it in the microwave per the directions. Place the spinach in a colander and squeeze out as much liquid as possible. Set aside.
- For crust…follow package directions…(I used Marie Calendar pie crust)
- Prepare the Filling: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and Tabasco.
Squeeze and blot more water out of the spinach (you want it as dry as possible), then scatter it evenly over the bottom of the crust.
Sprinkle the (ham) cheese, and onion over the top of the spinach.
Carefully pour the egg mixture over the top.
Bake the Quiche: Bake the quiche on the baking sheet, until a knife inserted 1 inch from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil.
Let the baked quiche rest for 5 to 10 minutes, then slice and serve.
Stuffed Crescent Rolls Carrots
- 8 (12×4-inch) sheets of foil
- 1 can crescent rolls
- 1 package cream cheese (8 oz.) softened
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 16 small sprigs fresh parsley
- 1. Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; if using crescent rolls, press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1inch) strips.
- 2. Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
- 3. Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
- 4. In medium bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric mixer on medium speed until smooth and combined. Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.
Deviled Colored Eggs
These eggs were delicious…however I was running a bit late as I prepared them.
- 1/2 cup Mayonnaise
- 2 tbsp Sweet Pickle Relish (substitute dill if you prefer)
- 4 tsp prepared Mustard
- Salt and pepper to taste
- Food coloring
- Place eggs in a pan and cover with cold water.
- Bring to a boil, cover and turn off heat.
- Allow to sit for 9 minutes.
- Fill with cold water to stop cooking.
- Remove shells.
- Slice eggs in half lengthwise.
- Remove yolks and place in a bowl.
- Fill bowls with 1 cup cold water and 6 drops of food coloring.
- Divide cooked egg white halves evenly between the different colors.
- Allow whites to sit for 15 minutes or until desired color is reached.
- Place Colored egg whites on paper towels to dry.
- Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard.
- Add salt and pepper to taste.
- Mix until consistency is smooth and creamy.
- Fill egg whites with mixture.