Hometown Get-Togethers - Candace Floyd [3]
2. Heat a Dutch oven over medium-high heat. Add ¼ cup water and the spinach. Cook for 2 minutes, stirring and tossing gently. Do not overcook. Drain in a colander and press with the back of a spoon to squeeze out excess water. Place on a cutting board and chop finely.
3. Combine the spinach, Swiss cheese, ham, eggs, shallot, mayonnaise, mustard, pepper, and salt, if using, in a large bowl; mix well.
4. Grease two mini-muffin pans using a napkin dipped in olive oil. Unfold the puff pastry sheets. Cut each sheet lengthwise into 3 strips and then cut each strip into 4 pieces. Carefully push each piece firmly into the bottom of a muffin cup. The pastry will fit snugly and overlap a bit.
5. Spoon 2 tablespoons of the spinach mixture into each cup. Bake for 24 minutes, or until the bottoms are golden brown and the edges puff. Rotate the pans halfway through the cooking time if needed for even browning. Serve warm.
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TIPS FROM OUR TEST KITCHEN: Water-added ham will make the quiches soggy. If no-water-added ham is unavailable, fry bacon until it is soft and then mince it. Do not use bacon bits.
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Cajun Crab Brunch Bake
Trisha Kruse, Eagle, Idaho
Serves 6
“This dish really captures the flavor of New Orleans. The sautéed ‘trinity’ of celery, peppers, and onions complements the crab perfectly. The Cajun seasonings give it a nice zip, and the croissants and half-and-half ensure that this dish has the rich, indulgent character of the French Quarter.”
2 tablespoons butter
1 medium onion, finely chopped
1 medium red bell pepper, finely chopped
1 medium celery stalk, finely chopped
6 eggs, beaten
2 cups half-and-half
1 pound fresh crabmeat, picked over for shells and cartilage
8 day-old croissants, torn into 1-inch pieces
1½ cups shredded Swiss cheese
2 teaspoons Cajun seasoning
½ teaspoon salt
1. Preheat the oven to 350°F. Grease an 11 × 7-inch baking pan.
2. Melt the butter in a medium skillet over medium-high heat. Add the onion, bell pepper, and celery and cook until the vegetables are tender, about 8 minutes, stirring frequently. Remove from the heat and cool slightly.
3. Combine the eggs, half-and-half, crabmeat, croissants, Swiss cheese, Cajun seasoning, and salt in a large bowl; mix gently.
4. Stir the onion mixture into the egg mixture and pour into the prepared pan. Bake for 45 to 50 minutes, until golden brown and set in the center. Let stand for 10 minutes on a cooling rack before serving.
Champagne Brunch Casserole
Ashley Murphy, Hastings, Nebraska
Serves 10 to 12
“I make this for weekends at the lake, holiday brunches, and for special treats at work. I keep the recipe on my computer, as I am always asked for a copy!”
SAUCE
3 tablespoons butter
4 green onions, chopped (white and green parts)
1 garlic clove, minced
1 tablespoon all-purpose flour
1½ cups chicken broth
¾ cup Champagne or white wine
1/8 teaspoon ground nutmeg
1/8 teaspoon dry mustard
¼ teaspoon black pepper
½ cup sour cream
10 eggs, beaten
FILLING
5 cups cubed day-old French bread
¼ cup (½ stick) butter, melted
2 cups shredded Swiss cheese
12 ounces ham, cut into ¼-to ½-inch cubes
1. To prepare the sauce, melt the butter in a medium skillet over medium heat. Add the green onions and garlic and cook for 1 minute, stirring constantly. Add the flour; mix well. Stir in the broth, Champagne, nutmeg, mustard, and pepper.
2. Bring to a boil, reduce the heat, and simmer until slightly thickened, about 15 minutes, stirring frequently. Remove from the heat and whisk in the sour cream.
3. Place the eggs in a medium bowl. Add a small amount of the hot mixture to the eggs. Beat the egg mixture into the sauce; blend well.
4. To prepare the filling, grease a 13 × 9-inch dish. Arrange the bread cubes in the bottom of the prepared pan. Pour the melted butter over the bread cubes and top with the cheese and ham. Pour the egg mixture evenly over the top. Cover the casserole with plastic wrap and refrigerate overnight.
5. Preheat the oven to 350°F. Uncover the casserole and place on a foil-lined baking sheet.