Brunch

Broccoli and Cheddar Quiche

Broccoli and Cheddar Quiche
Serves 6

One 9″ pie crust (store bought or homemade–I used store bought because I was in a hurry.)
1 large head of broccoli, cut into bite-sied chunks
1 whole egg
3 egg whites
Spices/Herbs (I used 1 tsp Penzey’s Sunny Paris. You can use the herbs of your preference.)
2 ounces shredded cheddar cheese

  1. Preheat oven to 375.
  2. If frozen, thaw the broccoli. If fresh, chop as directed and microwave until hot, but not soft (5 minutes.)
  3. Spray 9″ pie tin with cooking spray. Place pie crust inside. 
  4. Whisk egg and egg white.
  5. Drain excess water off broccoli, and place in pie shell. Sprinkle herbs over. 
  6. Sprinkle half the cheese over broccoli.
  7. Pour egg evenly. Top with remaining cheese.
  8. Bake 35-40 minutes.
Nutritional data:
Calories:         213
Fat:                12.8g
Sat fat:             3.8g
Chol:          40.2mg
Sodium:   248.9mg
Carbs:           16.3g
Fiber:              1.4g
Protein:             7g
Note: this recipe makes a small quiche. The egg filling is not deep. If you want this to be more substantial, double the egg and egg whites. Keep the broccoli and cheese the same.
You can also vary the ingredients. You can use different vegetable, or add meats. Use all whole eggs if you want. Your options are only limited by your imagination and the ingredients in your fridge and pantry.
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Baked Eggs in Ham “Flowers”

Baked Egg in Ham “Flower”
Serves 1

1 ounce shaved ham (2-4 slices)
1 egg
Cooking spray

Preheat oven to 400F
Spray muffin tin with cooking spray.
Line the tin with ham slices.

Carefully crack egg into the ham flower.

Bake for 15-18 minutes, or until the egg is set. Remove before it is fully cooked, it will continue to cook for about 3 minutes after removing.

When done the yolk should be thick and hot, but still fluid.

I served it on a toasted whole grain English Muffin, topped with a slice of horseradish cheddar and a drizzle of coarse German mustard.

Awesome!

Nutritional data (as I served it):
Calories:       373
Fat:             20.5g
Sat fat:          9.8g
Chol:         416mg
Sodium:    855mg
Carbs:         14.3g
Fiber:               2g
Protein:       31.7g

Another Fun Day Cooking on TV

I was asked to cook on Green Bay’s WLUK Fox11’s “Good Day, Wisconsin!” this morning. I already told you that I was going to make Baked Eggs with Spinach and Feta, and a variety of Crepes on an earlier post.

I also promised to include links so that people who do not live in wonderful northeast Wisconsin can watch me if they want. I am a man of my word.

Here is the link to the Crepes segment. (The Baked Eggs segment isn’t linked.)

I will possibly be going back on in a couple months. Does anyone have any suggested recipes? I need them to be relatively quick to prepare, and appeal to a wide range of people.

Drop me a line with your ideas below. They do not need to come from my blog, but if they are not already on the blog, I will need a recipe or good idea of how it is prepared. I always make everything in advance to work out any kinks (and there are always a few kinks.)

A few stills that I took:

Almost ready for the crepes segment.
Baked Eggs are still in the oven.
Crepes ingredients. Brad Stillmank’s Wisco Disco adds just the right flavors!
Thank you to Emily Deem, Doug Higgins and the entire crew at WLUK Fox11 for the invitation and the warm reception. Everyone made me feel at ease and very welcome. That weekend crew is awesome! The fun interaction that you see on TV isn’t just for the camera. It is real! 

Crepes and Baked Eggs with Spinach and Feta Cheese

Crepes
From left to right: strawberry, nutella-strawberry, and lemon
Basic Crepe Recipe
Makes 12 crepes
6 oz milk
5 oz beer
1/2 tsp vanilla extract
2 eggs (room temperature)
1 cup all purpose flour
1/8 tsp salt
1.  Put first four ingredients in a large bowl. Using an electric mixer, mix for 30 second. Add the remaining ingredients and mix for another minute, or until thoroughly mixed and smooth.
2.  Cover bowl and refrigerate for at least 2 hours.
3.  Re-whisk the batter just before you begin frying the crepes.
4.  Preheat 10 inch non-stick skillet over medium-high heat. Spray with non-stick spray.
5.  With the skillet off the heat, pour 2 oz (1/4 cup) batter in the center of the skillet. Tip the skillet so that the entire bottom is covered.
6.  Return to heat. When the top begins to dry and the bottom is beginning to brown, flip using a wooden or rubber flipper. The edges will begin to curl away from the pan at this time.
7.  Fry the crepe for another 10 second. The crepe should be be very lightly brown.
8.  Remove from skillet.
9.  Add fillings, fold or wrap and serve -OR- stack with wax paper between layers for later use.
Nutritional data (per crepe, without any filling):
Calories:           64
Fat:                   1.2g
Sat fat:              0.5g
Chol:           36.5mg
Sodium:       43.8mg
Carb:                 9.2g
Fiber:                0.3g
Protein:             2.7g
Possible fillings are endless:
Sweet
A whole banana, sauteed in some butter
Nutella (or peanut butter) and banana
Nutella (or peanut butter) and strawberry
Any other fruits (fresh or canned pie filling) with whipped cream
Lemon juice and powder sugar
Greek yogurt and your favorite fruit
Your favorite jam/marmalade
Savory
Bacon and eggs (with a touch of cheese)
Ham and cheese
Cream cheese and smoked salmon
Shredded chicken and salsa
Thin-shaved beef with horseradish yogurt
Baked Eggs with Feta and Spinach

Baked Egg with Feta and Spinach
Serve 4

4 eggs, separated
1/4 cup crumbled feta cheese
1 teaspoon of your preferred herb blend (I used Penzey’s Sunny Paris.)
1 cup (packed) fresh baby spinach, finely chopped
Pepper to taste

1.  Preheat oven to 350F.
2.  Spray oven-safe custard cups with cooking spray (or otherwise grease them.)
3.  With electric mixer, beat egg whites until stiff peaks form.
4.  Gently stir in cheese, spinach and herbs.
5.  Divide between the four cups.
6.  With a spoon, create a small well in the center of the egg white mixture.
7.  Carefully slide a yolk into each well.
8.  Place cups on a baking sheet, and place in oven.  Back 10-14 minutes, until the egg white puffs up and browns. The yolk will be hot and thick, but not solid.

Note: in the picture, I topped the egg with a half tablespoon of Greek yogurt. That was unnecessary, and won’t be repeated in the future.

Nutritional data:
Calories:          106
Fat:                    7g
Sat fat:               3g
Chol:           220mg
Sodium:       186mg
Carbs:             1.6g
Fiber:              0.2g
Protein:           9.3g

Alternatives:
Crumbled bacon and finely shredded sharp cheddar
Shedded Swiss and minced mushrooms
Fresh basil, scallion and Parmesan