Tag Archives: eggs

Roasted Red Pepper Deviled Eggs

Deviled Eggs

Roasted Red Pepper Deviled Eggs are a fancier way to decorate your Easter Dinner table. It is a big deal to have all the familiar dishes and these may differ with your family of origin. Families enjoy to gather for holidays and celebrations whenever and wherever. Introduce the family to Roasted Red Pepper Deviled Eggs.

Ready for Easter Dinner
Ready for Easter Dinner, picnic or carry-in dinner.

Roasted Red Pepper Deviled Eggs

Julia Ann
Deviled Eggs decorated with roasted red pepper, an Easter favorite, picnic and pitch-in dinner standbys. Deviled with some hot pepper sauce.
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Prep Time 30 minutes
Total Time 16 days 5 hours
Course Salads
Cuisine American
Servings 12
Calories 58 kcal

Equipment

  • sauce pan, bowl, spoons

Ingredients
  

  • 6 hard boiled eggs
  • 2 tbsp mayonnaise
  • 2 tsp yellow mustard
  • 2 tbsp pickle relish heaping spoonfuls
  • 6 drops Tabasco sauce
  • to taste salt and ground pepper
  • 2 tbsp roasted red pepper thinly sliced
  • 1 tsp cilantro chopped

Instructions
 

  • After boiling eggs, cut lengthwise, putting yolks into a bowl.
  • Mash the yolks to medium size pieces.
  • Add the remaining ingredients except roasted red peppers and cilantro.
  • With a wire whisk, beat yolks and ingredients until smooth.
  • Fill the egg white cups using a pastry bag with large decorative tube.
  • Add thin slices of roasted red pepper across top.
  • Decorate plate with chopped cilantro.
  • Refrigerate until ready to serve.

Notes

Put whole hard boiled eggs in a jar of pickled beet juice to dye the eggs pink.
The egg yolk mixture can be put into a small plastic bag with corner snipped off to use as a bag to fill the egg whites instead of a pastry bag.
©2007-2019 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com  All rights reserved.

Nutrition

Calories: 58kcalCarbohydrates: 1gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 94mgSodium: 129mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 143IUVitamin C: 2mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!

Decorated eggs are a symbol of Easter and often synonymous with the Easter Egg Hunts, chocolate Easter eggs, and Easter baskets and chicks.  Deviled eggs are a popular menu item for Easter Dinners.  The mixed greens blog.com/2009/07/22/seasons-eating-what-is-deviled-egg/ did the research on the meaning of deviled.  In 18th century England any food that had a spicy condiment was referred to as ‘deviled’.  Mustard is the spicy condiment in cookbookinabox® recipe of Roasted Red Pepper Deviled Eggs.

Links: Honey-Bacon Cheese Deviled Eggs from With a Blast Deviled Egg Salad Recipe from Simply Recipes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox

©2007-2019 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com  All rights reserved.

Crustless Spinach Quiche

Crustless Spinach Quiche

Crustless Quiche
Luncheon of Crustless Spinach Quiche

Everyone needs a Go-To-Recipe for those quick meals, whether it be brunch, lunch, or supper/dinner.  Crustless Spinach Quiche is the just the right dish for such a time.  This Quiche  easy to assemble and bake; serve a green salad or a fruit gelatin salad and crusty bread for a light and filling meal.

Honey Whole Wheat Bread
Honey Whole Wheat Bread just out of the oven.

Recipe for the Crustless Spinach Quiche

1Tablespooon vegetable oil
1 small onion chopped
1/4 cup chopped mushrooms
10 ounce frozen chopped spinach, thawed and drained
5 eggs beaten
3 cup cheddar cheese or white sharp cheddar cheese
1/8 teaspoon black pepper
Optional additional: Tabasco Sauce, Italian Herbs blend
9-inch pie pan, greased
Oven 350 F

July 4Th Lunch Idea
Crustless Spinach Quiche

©2007-2021 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Cheese-Bacon Quiche

Quiche, France’s answer to Italy’s Pizza

Cheese-Bacon Quiche

Cheese-Bacon Quiche

They are both called pies, and are served in or on  a crust.  The quiche is a flaky pastry shell filled with an egg custard of  cheese, meats and/or vegetables..  The pizza is a yeast dough crust for savory toppings, hot and spicy also of cheese, meats and/or vegetables.  Introducing the Cheese-Bacon Quiche also referred to as a Quiche Lorraine.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Quiche Lorriaine was first a custard base of few pieces of meat and poured into a hollowed out bread shell  Now the delicious Cheese-Bacon Quiche is poured into a pastry shell.  Some quiches have the meats, cheeses or vegetables on the bottom of the pastry shell with the egg custard poured on top. Quiches make a very good breakfast, brunch and small tart-like quiches make tasty appetizers or hors d/oeuvres.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Savory pastry shells can be made by adding  egg yolks or Parmesan cheese.  The pastry for this particular quiche was made with coconut oil.  Coconut oil does not have a flavor of coconut and the pastry is very flaky making it somewhat hard to handle getting into the pie plate.  The flakiness of the pie dough adds texture to the custard filling.

Cheese-Bacon Quiche

Julia Ann
An egg custard filling with cheese, bacon and onion baked in a crust, a classic French recipe for Quiche Lorraine.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Breakfast - Brunch
Cuisine French
Servings 6 serving

Ingredients
  

  • 1 unbaked 8-inch pie shell
  • 4 slices bacon
  • 1/2 cup onion sliced
  • 3/4 cup milk
  • 2 eggs beaten
  • 1 cup Cheddar cheese grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoon parsley chopped
  • Pinch of sugar
  • Pinch of nutmeg freshly grated
  • Dash of hot sauce
  • Paprika

Instructions
 

  • Preheat oven 350 F.
  • Chill pie shell before filling. Remember to warm a glass pie plate before putting into hot oven.
  • Fry the bacon in skillet until crisp.
  • Remove from skillet, drain on toweling and crumble.
  • Drain excess bacon grease from pan, save 1 teaspoon or enough to cook the onions until transparent.
  • In a large bowl, combine milk, eggs, 1/4 cup cheese, salt, pepper, sugar, nutmeg and hot sauce.
  • Stir in the bacon and onion.
  • Pour into the prepared pie shell.
  • Sprinkle the remaining cheese on top.
  • Sprinkle with the paprika.
  • Bake 350 F for 35 minutes or until knife inserted in the middle comes out clean.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Menus and serving Recommendations

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Cheese-Bacon Quiches served at a brunch could be made in to small pie like tarts, accompanied with bowls of fresh melon and mango and the Sour Cream Bundt Coffee Cake.   Lunchtime Cheese-Bacon Quiches would be enjoyed with a nice spring lettuce salad with oranges and pecans or tomatoes and green onions and walnuts.  Think quiche for that extra appetizer for your next dinner.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Other sources of quiche recipes.

Simply Recipes

Spark Recipes®

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes,  for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet  Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Asparagus Tart

Asparagus Tart

A brunch idea: An Asparagus Tart

A brunch idea: An Asparagus Tart

Each spring we look for daffodils, tulips, green grass and dandelions.   Then we look for the bunches of asparagus in the produce departments of the grocery.  Asparagus is now available all year round, but it is in the spring the stalks and tips are tenderest.  Also let’s face it, a better price per bunch.

Asparagus can be used many ways, it is good mixed in a melange of roasted vegetables seasons with olive oil,  rosemary, spice Blend, crushed red pepper, oregano flakes and sea salt.

Asparagus Tart

Julia Ann
Spring time asparagus surrounded with a custard filling, great for breakfast, brunch, lunch or late time supper. Excellant to be served warm or room temperature.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Vegetables
Cuisine American
Servings 8

Ingredients
  

  • Caraway Pie Dough a 10 inch single crust

Instructions
 

  • Make the Caraway Pie Dough
  • Mix flour, salt and caraway seeds together in food processor.
  • Add butter and shortening.
  • Process until mixture resembles coarse cornmeal.
  • Add the ice water until the dough will stick together.
  • Roll into a ball, flatten into a disk.
  • Wrap in plastic wrap to refrigerate 30 minutes.
  • Roll dough out to fit a greased 10 inch pie plate or tart pan.
  • Prick dough lightly with a fork.
  • Preheat oven to 425 F.
  • Custard Filling
  • Wash and trim bottom ends off the asparagus.
  • Cut into 2 1/2 inch pieces.
  • Blanch for 3 minutes in boiling water, drain and rinse in cold water.
  • Save asparagus tips separately.
  • In a bowl, blend the cream, cream cheese and eggs, one at a time. It will be lumpy.
  • Blend in the salt, pepper and hot pepper sauce.
  • Spread the asparagus stalks evenly over the dough.
  • Pour in half of the custard filling.
  • Bake 15 minutes on the lowest shelf of the oven.
  • Remove from oven; pour in the remaining filling.
  • Arrange the asparagus tips around the edge of pie.
  • Sprinkle with Parmesan cheese over the top.
  • Reduce temperature of the oven to 375 F.
  • Return to the bottom shelf of the oven to bake 40 minutes.
  • Test for doneness: when a knife inserted in the middle comes out clean.
  • Rest the tart for 15 minutes before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes,  s for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

Recipe inspired by The Best of Food and Wine, 1990,  pp 193-94.

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.