Dutch Baby Pancake with Warm Fruit Compote
Quiche Poulet
Savory, tender and wonderful whether you decide to go with ham and cheddar or chicken and Swiss.
Servings 8
Ingredients
- 1 9-inch pre-baked pie crust
- 1 cup cooked chicken or ham
- 1 cup shredded Swiss or Cheddar Cheese
- 2 tbsp green onions minced
- 6 ex-large eggs
- 1½ cup light cream, milk or a 13-oz can evaporated milk
- 1 tsp kosher salt or to taste
- ¼ tsp poultry seasoning
- ⅛ tsp cayenne
Instructions
- Sprinkle meat, cheese, and green onion evenly in pre-baked pie crust. In a bowl, beat eggs just to break yolks and blend. Add milk or cream, salt and seasoning. Stir together and pour over ingredients in pie shell.Bake in a 375°F. preheated oven for 35-40 minutes or until knife inserted into the center comes out clean.Let cool a few minutes before serving.
Dutch Baby Pancake with Warm Fruit Compote
I discovered this delicious and ridiculously easy to prepare confection when my son was a baby. The 'pancake' puffs up in the oven and then deflates when you bring it out of the oven, forming a bowl which is perfect to pour in a warm combination of fruits. Showy and scrumptious!
Equipment
- Blender or food processor (optional)
Ingredients
Dutchbaby Pancake
- ⅔ cup all-purpose flour
- 1 cup whole milk
- 3 ex-large eggs
- 2 tbsp granulated sugar I like to use vanilla sugar
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2⅔ tbsp unsalted butter
- powdered sugar to sprinkle over top after baking
Warm Fruit Compote
- 3 tbsp granulated sugar
- 2 tsp cornstarch
- 1 fresh lemon juice and zest
- 1 cup frozen huckleberries (may substitute blueberries) divided
- 1 cup fresh or canned peaches thickly sliced
- 1 cup fresh or canned pears thickly sliced
- 1 cup fresh strawberries and/or raspberries strawberries thickly sliced
- Grand Marnier optional
Instructions
Dutch Baby Pancake
- In a blender or food processor, whip together the flour, milk, eggs, sugar, vanilla and salt. (May be made ahead and refrigerated up to 1 day.)Place butter in a cast iron skillet and place in 400° F oven until melted and light brown, about 5 minutes. Remove skillet from oven and brush the bottom and sides of the skillet, to ensure entire surface is covered generously.Slowly pour batter into the skillet and bake 26-31 minutes, until pancake is well browned and cooked in center. Cool for a few minutes and sprinkle with powdered sugar.
Warm Fruit Compote
- In a small saucepan, mix together sugar, salt and cornstarch until well incorporated. Add juice and zest of lemon and ½ cup frozen huckleberries. Cook, stirring frequently, over medium-high heat until slightly thickened. Fold in peaches, pears, strawberries and ½ cup remaining frozen berries into hot mixture. Remove from heat. Add Grand Marnier, if using.Pour compote over top of Dutch Baby and serve. Enjoy!
Video
Mini Egg Bites
Once a month, a group of us gather for an after-workout-birthday-breakfast-potluck. The lion's share of the deliciousness is of the sweet variety so I created these savory little egg bites to balance it out a little. They are small, but full of big flavor. These are particularly great when served with a salsa verde.
Equipment
- Mini-muffin pans
Ingredients
- 1 4.2 oz Idaho Spuds Golden Grill Hashbrown Potatoes carton (Costco product)
- 1½ tbsp olive oil extra-virgin
- 6 ex-large eggs
- ½ cup whole milk
- ½ cup shredded cheese
- 2 green onions, white and green parts sliced
- ½ lbs breakfast meat bacon, sausage or ham
- ½ cup veggies--minced variety (sweet pepper, Jalapeño, zucchini, etc.)
- salt and freshly ground black pepper to taste
- pinch cayenne
- ¼ tsp poultry seasoning
- vegetable spray
Instructions
- Add boiling water to the carton of shredded potatoes and let sit for 15 minutes.Whisk eggs and milk together with seasonings. Spray a mini-muffin pan with vegetable spray. (My pan makes 24)Empty carton of reconstituted shredded potatoes into a medium sized bowl. Drizzle olive oil over potatoes, salt and pepper to taste and gently mix to combine. (I do this with my hands so as not to activate the starch in the potatoes any more than necessary).Divide the potatoes evenly into the muffin cups and press sides and bottom to create a crust. Sprinkle shredded cheese and green onion into the potato cups and pour egg mixture into each cup.Place into fridge overnight OR bake immediately in a 375° F preheated oven for 20-25 minutes, until done.
Notes
For a delicious veggie version, make as above, omit the meat, use 1/2 tsp Herbs de Provence in place of the cayenne and poultry seasoning and add crumbled Feta cheese instead of the shredded cheese.
Quiche Lorraine
This is as equally wonderful served warm and at room temperature.
Ingredients
- 1 10" pre-baked pie crust see link in notes
Bacon Filling
- 1 tbsp unsalted butter
- 1 clove garlic minced
- ½ onion (about ½ cup) finely chopped
- 7 oz thick-cut bacon cut into small strips use the best you can find
Egg Mixture
- 6 ex-large eggs room temperature
- 1½ cups half-n-half (half cream and half whole milk)
- 1 tsp kosher salt
- ¼ tsp poultry seasoning
- ⅛ tsp cayenne pepper
- dash freshly grated nutmeg
Cheese and Garnish
- 1½ cup gruyere cheese grated
- 2 oz bacon chopped and cooked until golden
Instructions
- Preheat oven to 375°F
- Melt butter in a skillet over medium high heat. Add onion and bacon. Cook until bacon is light golden. Add garlic and sauté for 1 minute. Transfer to a paper towel lined plate and leave to cool.
- Place Egg Mixture ingredients in a bowl and whisk to combine.
- Sprinkle Bacon Filling evenly across base of cooked pie crust. Scatter grated cheese evenly over Bacon Filling and pour Egg Mixture over the top.
- Bake for 45-55 minutes or until top is golden and center is swelling but still has a little jiggle.
- Rest for a minimum of 15 minutes before cutting. Garnish with extra bacon
Dutchbaby Pancakes for Two
Dutchbaby Pancakes are one of my favorite things and this is a really fun way to serve them up, especially if there are just two of you. I made these for Valentine's Day breakfast and they were a big hit.
Servings 2
Equipment
- 2 6½" cast iron skillets well seasoned
Ingredients
- 1 tbsp butter
- 2 large eggs
- ½ cup whole milk
- 1 tsp pure vanilla extract
- 2 tsp granulated sugar
- ½ cup all-purpose flour
- ¼ tsp kosher salt
Instructions
- Preheat oven to 400°F (200°C)Place 1/2 tbsp butter in each of the two cast-iron skillets and set in hot oven to melt.
- Whisk together eggs, milk, vanilla, and sugar in a medium sized bowl. Add the flour and salt and whisk vigorously. I prefer to use an immersion blender for this to insure that there are no lumps left in the batter.Carefully remove HOT skillets from the oven, brush or swirl to coat the skillet completely.
- Pour the batter evenly between the two skillets and place back into the oven. Back until the pancakes are puffed in the center and golden brown around the edges, about 23 minutes.Remove from the oven and transfer the pancakes to individual plates using a spatula. Sprinkle with powdered sugar and serve by themselves or with warm fruit compote, or sautéd apples in butter with brown sugar and cinnamon.
Hankering For Healthy & Waffling For Waffles
If you are looking for delicious AND wholesome, this recipe is for you.
Servings 8
Equipment
- Waffle maker
Ingredients
- 2 cups buttermilk
- ½ cup old-fashioned rolled oats
- ⅔ cup whole-wheat flour
- ⅔ cup all-purpose unbleached flour
- ¼ cup wheat germ
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp nutmeg freshly grated, if possible
- 2 ex-large eggs, room temperature lightly beaten
- ¼ cup light brown sugar lightly packed
- 1 tbsp coconut oil melted
- 2 tsp pure vanilla extract
Instructions
- Place oats in a medium sized bowl and stir in buttermilk. Allow to stand for 15 minutes.
- In a large bowl, whisk together remaining dry ingredients. Add melted coconut oil and mix until well incorporated into the dry ingredients.
- Add eggs, sugar, and vanilla to the oat mixture and then add to large bowl with the dry ingredients. Mix until just moistened.
- Spray a waffle iron with cooking spray and preheat. Spoon approximately 2/3 cup onto preheated waffle iron and cook until waffles are crisp and golden.Repeat with remaining batter and serve with your favorite toppings.
Lemony Cheese Filled Butter Pastry
This is one of my favorite things to serve at brunch and at tea parties. It only has a few ingredients, is simple to make and it always gets rave reviews. I love that it isn't too sweet too.
Equipment
- Food Processor
Ingredients
- 1½ tsp dry yeast
- ⅙ cup lukewarm water
- ½ tsp granulated sugar
- 1 small egg lightly beaten
- 1 cup all-purpose flour
- ⅙ tsp kosher salt
- 6 tbsp unsalted butter cold and cut into pieces
- 1 8-oz package cream cheese softened
- ½ cup granulated sugar
- 1 tsp finely grated lemon zest
- 1 tsp fresh squeezed lemon juice
Instructions
- Mix yeast, water and ½ tsp sugar and allow to stand for 10 minutes, until it begins to bubble/foam. Mix in egg and set aside.
- Place butter, flour, and salt into bowl of a food processor with metal blade and pulse until mixture is crumbly. Add yeast mixture and pulse several times until combined, being careful not to over process.
- Remove dough from bowl and form into a disk. Refrigerate for an hour or so. (Can be refrigerated overnight to bake in the morning).
- Make filling by combining cream cheese, lemon zest, lemon juice and sugar. (Can be placed in a container and refrigerated, if baking pastry in the morning).
- Roll pastry into 8X10 inch rectangle. (I use parchment or foil underneath the pastry so that it easier to move from counter to cookie sheet and from cookie sheet to cooling rack after it is baked).Spread the filling on the pastry rectangle, leaving a 2" border around the edges; fold the short ends in about 1½ inch and fold each long side toward the middle, making sure the sides overlap a little. Transfer pastry to cookie sheet and bake at 375°F for 25 minutes.
- Dust with powdered sugar when cool
Blueberry-Filled Ebelskivers
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 1 pint fesh blueberries
- Confectioners’ sugar for dusting
- Maple or Blueberry syrup
Instructions
- In a bowl, whisk together flour, baking soda, baking powder, granulated sugar, and salt.
- In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
- In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
- Put 1/2 teaspoon butter in each well of a ebelskiver pan. Place over medium heat and heat until the butter begins to bubble . Pour 1 tablespoon batter into each well and cook until the bottoms are golden brown and crispy, 3-5 minutes. Put 5 or 6 blueberries in the center of each pancake and top with 1 tablespoon batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.
- Dust the pancakes with confectioners’ sugar and serve warm with syrup. Makes about 40.
Turkey Breast Breakfast Sausage
INGREDIENTS
- 1 lb turkey breast, ground
- 2 garlic cloves, minced
- 1/4 C onion, minced
- 1 tsp each: fresh sage, fresh thyme, fresh basil–chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 C soda cracker crumbs
- 1 Tbsp white wine or water
INSTRUCTIONS
- Mix all ingredients throughly with a spoon or your hands; shape into patties and brown in a skillet, or use as bulk sausage in recipes.
