2012-03-21 / Community

HOOSIER HOME COOKIN’

with Allison Meadows Beggs

This week we’ll get a head start on Easter with great recipes for a family brunch. Start the morning off with Spring Quiche with its filling of cheese and spinach. Sweeten the morning with Strawberry Lemon Crepe Cake. Believe me, it’s much simpler than it looks! Crepes are simply lighter and thinner pancakes. You’ll need to double the crepe recipe to make the cake. Happy eating and happy Easter!

Spring Quiche

6 C. spinach, washed, with
stems removed
2 T. olive oil
2 C. fresh mushrooms, chopped
1/2 C. broccoli florets
1/4 C. onions, finely chopped
1/4 C. green onions, chopped
1/4 C. fresh tomatoes, diced
1/2 C. cooked breakfast sausage
crumbled
1/2 C. cooked bacon, crumbled
1 garlic clove, minced
salt and pepper to taste
4 large eggs
3/4 C. half and half
1 1/2 C. shredded cheddar
cheese















1 prepared single crust pie crust, baked and cooled

Preheat oven to 375 degrees F. Whisk eggs and half and half in a medium bowl. Heat the oil in a large skillet over medium heat. Add mushrooms and saute’ until tender. Add garlic and saute’ for one minute. Add the broccoli and both onions and cook for about 4 minutes. Season with salt and pepper to taste. Remove from heat. Stir in bacon, sausage and tomato. Spoon the vegetable mixture evenly into the pie shell. Sprinkle with the cheese. Pour in the egg mixture. Bake the quiche until puffed and golden brown, about 35 minutes.

Lemon Strawberry Crepe Cake

Crepes 1 1/3 C. whole milk at room temp 1 C. all purpose flour 3 large eggs 3 T. melted butter 1 T. sugar 1/4 tsp. salt Nonstick spray

Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day. Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. Makes about 20 crepes Lemon Cream 1 8-oz. pkg. cream cheese, softened 1/2 C. white sugar (or sugar-substitute equivalent) Juice of ½ large ripe lemon Whip up ingredients and set aside. Strawberry Salsa 2 quarts fresh strawberries, chopped 3/4 C. white sugar (or sugar substitute equivalent) 1/2 tsp. lemon zest

Combine all ingredients and set aside to macerate at room temperature.

To assemble “cake” on a pretty serving plate or pedestal, line edges with waxed paper, then place two crepes in center. Spread with cream cheese mixture. Repeat with remaining crepes and cream mixture. When finished with layers, and immediately before serving, top with strawberry salsa and fresh whipped cream that has been sweetened with sugar and flavored with vanilla and pull out the waxed paper.

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