Have you gathered your brunch menu recipes yet? What is your traditional main dish for Easter? A leg of lamb? A large cured ham? Quiche?
My grandpa was a farmer and also raised lambs which may be why we seemed to have lamb on our table this time of year. Did you know that lamb, cured ham and even egg-based dishes are traditional because of the time of year Easter is celebrated? Lambs are typically born in the spring. A ham that is set to cure in the fall is usually ready in the spring. Chickens lay eggs when there’s light and springtime means more hours of sunshine.
Now that you’ve had your food history lesson, let’s talk brunch menu recipes!
No one can argue with the delicious ham from our friends, Honey Baked. If you want to make your own, try this Crockpot Honey Glazed Ham Recipe. Feeling adventurous or planning a Passover meal? Tori shares her Shiksa Lamb Shanks and even more interesting food history on the use of lamb. For a tasty egg dish that needs no introduction, let me share my Mini Hashbrown Crust Quiches. This recipe can be used in a muffin tin or a pie pan. Either way, you’ll have a new addition to your list of brunch menu recipes.
Mini Hashbrown Crust Quiches
2 ½ cup frozen shredded hash browns
2 tablespoons oil
½ teaspoon salt
Dash of pepper
½ pound bacon, cooked and crumbled
½ cup onion, diced
½ package (10 oz) frozen spinach, thawed and drained
1 cup sour cream
1 cup cottage cheese
1/3 cup milk
3-5 dashes of hot sauce
2 cups Monterrey jack cheese, grated
¼ cup Parmesan cheese
1/3 cup flour
Preheat oven to 350 degrees. Prepare a greased muffin tin or 10-inch pie pan. In a mixing bowl, stir frozen hash browns with oil, salt and pepper. Line individual cups or pie pan with hash browns and bake for 20-25 minutes until golden brown. The potatoes will cook down so don’t be afraid let hash browns spread past the edge of the muffin cups.
Cook the bacon in a large skillet. Cool and crumble into a large mixing bowl. Saute the onions in the same pan until tender. Add to mixing bowl. Thaw and drain a package of frozen spinach. Add half to the mix. Beat the eggs. Add the remaining ingredients and mix well. Pour or scoop into your prepared crust. Bake at 325 degrees for 30-35 minutes for muffin tin or 45 minutes for pie pan. Quiche should be puffed and golden. Let stand for 5 minutes before removing from pan.
This recipe also works well as a Crustless Quiche as it can stand up on its own.
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