Easter Quiche

Here are four Easter Easter Quiches perfect for any time of the year.

The Museum Cafe

Servings: 8

INGREDIENTS

3 tbsp water

2 tsp corn starch

1 cup plus 2 Tbsps flour

2 tsp sugar

¼ tsp kosher salt

10 tbsp salted butter

2 tbsp sour cream

4 cups medium white mushrooms, stemmed and quartered

1 tbsp ghee

2 cups fresh green peas, parboiled

½ cup scallions, cut into ½“ slices, both white and green

1 tsp fresh dill, finely chopped

½ tsp white pepper

2 cups shredded Gruyere

8 large eggs

1½ cups whole milk

1½ cups heavy cream

dill sprigs

pea shoots

edible flowers

DIRECTIONS

Mix water and corn starch thoroughly. Put in microwave for 30-40 seconds, stirring once half way through. Chill in freezer for 10 minutes so it’s cold and gel is firm when you mix the dough.

Put the flour in food processor with sugar and salt and process for 5 seconds. Add the cornstarch gel and pulse briefly 5 times (1 second pulses). Add butter and sour cream all at once and process until the dough comes together in a ball (about 20-30 seconds). Cover and pat into disc, refrigerating for at least an hour and up to 48 hours.

On a lightly floured surface, roll dough to a 14” circle. Transfer to a 9” springform pan or a deep dish pie pan and press in firmly. Freeze for about 15 minutes while preparing filling.

In a medium skillet, cook the mushrooms over medium heat in 1 tablespoon ghee until they are watered out and slightly browned, stirring occasionally. Turn heat up a bit to get them to brown if needed. Add peas and scallions to the pan and cook and stir over medium heat for an additional 3 minutes. Stir in dill and pepper. Remove from the heat and cool slightly. Stir in cheese and spoon into the prepared crust.

Preheat oven to 350°. Whisk together the eggs, milk, and cream and pour over the top of cheese and veggies. Place the pan on a rimmed baking sheet and bake on a lower oven rack until a knife inserted near the center comes out clean, 70-80 minutes. Let cool for at least 20 minutes before serving. Dress with dill sprigs, pea shoots, and/or edible flowers.

The Pub

Servings: 6

INGREDIENTS

2 medium potatoes, peeled and very thinly sliced

2 tbsp olive oil

1 tsp salt

¼ tsp pepper

1 tbsp butter

½ cup leeks, thinly sliced

1½ cup fresh asparagus, cut into 1“ pieces

1½ cup cooked steak, sliced into thin strips

4 large eggs

1 tbsp Worcestershire

1 cup heavy cream

1 cup horseradish goat cheese OR 1 cup goat cheese and 1 tbsp horseradish

½ tsp finely chopped fresh rosemary

herb sprigs

tomato chutney

asparagus spears

DIRECTIONS

Preheat the oven to 400°. Place the sliced potatoes to a large bowl and drizzle with the olive oil, salt, and pepper. Toss to coat.

Arrange the potato slices in a deep dish pie pan, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices. Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown and remove from oven. Reduce the oven temperature to 375°.

In a skillet, melt butter on medium-low and cook leeks and asparagus 5 minutes. Remove from heat and stir in steak strips. Spoon evenly into potato crust.

Combine eggs, Worcestershire, cream, cheese, horseradish, and rosemary, using a mixer to blend thoroughly. Pour egg mixture over beef and veggies. Place pie pan on rimmed baking sheet and bake for 45-50 minutes or until knife inserted into the center comes out clean

Dress with herb sprigs, asparagus spears, and/or tomato chutney dabs.

NOTES

This is a great way to use leftover steak or roast, but you can substitute the same amount of cooked ground beef if need be.

The Tailgate

Servings: 8

INGREDIENTS

1½ cups cooked rice

½ tsp salt

¼ tsp pepper

¼ cup diced black olives

1 egg white

1 lb lean ground beef

⅛ cup minced onion

2 cups water, more as needed

1 tbsp chili powder

½ tsp salt

½ tsp paprika

½ tsp garlic powder

½ tsp cumin

4 large eggs

1 cup heavy cream

2 cups sharp Cheddar

15 oz red beans, rinsed and drained

1 cup pico de Gallo

¼ cup chopped, fresh cilantro

½ teaspoon salt

top with pepper rings, as hot as you like

avocado

pico

crema

DIRECTIONS

Preheat oven to 350°. Combine first four ingredients for rice crust. Beat egg white until frothy and stir into rice mix. Spray the bottom and sides of a deep dish pie pan with canola spray and then firmly press the rice mix in place. Bake for 15 minutes and remove from oven. Cool at least 15 minutes before adding filling.

In a medium saucepan, combine the ground beef, onion, and water. Heat over medium heat, breaking up beef and stirring frequently, until meat has cooked. Drain in small-grid sieve and rinse. Add chili powder, salt, paprika, garlic powder, and cumin to the meat mixture. Combine thoroughly.

In a large bowl, stir together the beef, cheese, beans, pico, cilantro, and salt. Fill the rice shell with this mixture.

In a large mixing bowl, beat the eggs until frothy. Whisk in the cream until well blended. Pour the egg mixture into the crust evenly over the filling.

Bake in the preheated oven on a rimmed baking sheet for 45-55 minutes, or until set and a knife comes out clean.

Allow the quiche to sit 5-10 minutes before cutting and serving. Top with pepper rings, more pico, avocado slices, and/or crema.

The Trattoria

Servings: 6

INGREDIENTS

2 cups flour

1 envelope yeast

1½ tsp sugar

¾ tsp salt

⅔ cup warm water (120º to 130ºF)

3 tbsp olive oil

1 small red onion, peeled and sliced

2 tbsp butter

¾ cup prosciutto, cut into strips

½ cup Gorgonzola, diced

⅓ cup grayed Parmesan

½ cup beets, cooked and diced

5 tbsp parsley, finely chopped

1 cup heavy cream

4 large eggs

2 tbsp Rosemary, finely chopped

DIRECTIONS

Place an oven rack at the lowest position. Preheat the oven to 400ºF.

In the bowl of a stand mixer, combine 1 cup of the flour, undissolved yeast, sugar, and salt. Add the warm water and oil and mix until well blended, about 1 minute.

Continue to add flour just until the dough comes together. It should still be slightly sticky. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 4 minutes.

Grease a 12” deep dish pie pan. Roll the dough into a 14” circle and roll into the pan, pressing the sides.

Melt the butter in a heavy frying pan and then add the chopped onions. Cook over low heat, stirring often until onions are very soft and lightly browned, about 15 minutes.

Sprinkle the onions into the bottom of the quiche pan. Add the prosciutto into the pan and cook over medium heat until crisp and browned, about 5 to 7 minutes.

Evenly sprinkle the prosciutto and beets on top of the onions. Crumble the Gorgonzola cheese and sprinkle over and then add the grated Parmesan cheese.

Finally, sprinkle the parsley evenly over the onions and cheese. In a bowl, beat together the cream and egg yolks until light. Add the chopped rosemary. Pour the egg and cream mixture evenly over the quiche leaving just a little room to expand.

Bake in the preheat oven for about 25-35 minutes or until lightly browned and set. Cool to room temperature before serving.

Dress with herbs, radicchio, and/or Parmesan shavings.