Inviting People Over for Easter Brunch?

Conni's Cooking Corner

Here are three appealing recipes for a bunch of friends.

Brunch Frittata

9 eggs

½ tsp black pepper

2 tbsp  Pesto Parmesan Dressing

90 g prosciutto (chopped)

1 ½ cups cut up fresh asparagus spears (1 inch)

2 cups baby spinach leaves

2 green onions, thinly sliced

1 cup Mozzarella shredded cheese

Heat oven to 350 degrees.

Whisk eggs and pepper until well blended, Heat dressing in large ovenproof non-stick skillet on medium heat. Add spinach: cook 1 min or just until wilted, stirring frequently. Stir in onions and cheese.

Add eggs: stir. Cook on low heat 5 mins or until bottom is set but top is still runny, lifting sides occasionally to let uncooked mixture run underneath. Place in oven

Bake 6 to 8 mins or until centre is set.    Serves 8

Sausage Mushroom Quiche

½ pound pork sausage

2 eggs, beaten

¾ pound sliced fresh mushrooms

1 tbsp all-purpose flour

¼ cup butter

1 tbsp melted butter           

2 frozen pie crusts, thawed & ready to bake

1 tbsp lemon juice

1 cup heavy cream

½ cup shredded Parmesan cheese

Preheat oven to 400 degrees. Bake pie shells until edge of crust is golden (about 10 mins) Set crust aside, and lower heat to 350 degrees.

Heat a large skillet over med-high heat, and stir in sausage. Cook until sausage is crumbly, evenly browned and no longer pink. Place the sausage on a towel lined plate and discard any excess grease from the pan. Add the mushrooms and butter to the skillet and stir until the mushrooms are a light golden brown (about 5 mins). Spread sausage and mushrooms evenly over the bottom of pie crust.

Combine the cream, flour, eggs, butter, lemon juice, salt and pepper in a medium bowl. Pour into the pastry crust, allowing egg mixture to thoroughly cover the sausage and mushroom mixture. Sprinkle top with Parmesan cheese.

Bake until light and puffy, about 35 mins. Allow to stand 10 mins before slicing.

Crustless Bacon and Cheese Quiche

5 green onions, sliced, divided

1 tomato, chopped, divided

12 slices bacon

1 cup sliced fresh mushrooms

1 dozen eggs

1/3 cup sour cream

2 cups Double Shredded Cheese

Heat oven to 350 degrees

Reserve 2 tbsp each onion and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tbsp drippings. Drain bacon on paper towels. Add mushrooms to reserved drippings: cook and stir 2 mins or until tender, remove from heat. Crumble bacon and add to skillet with remaining onions and tomatoes: mix well.

Beat eggs and sour cream with whisk until well blended. Pour into 13x9" baking dish sprayed with cooking spray: top with bacon mixture and cheese.

Bake 30 mins or until centre is set. Top with reserved onions and tomatoes. Let stand 4 mins before cutting to serve.