Spinach & Artichoke Quiche

Spinach & Artichoke Quiche
Serves 6
This creamy spinach artichoke quiche is perfect for a make ahead brunch!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. CRUST
  2. 1½ cups whole wheat flour
  3. ½ cup butter, melted
  4. 2 tbsp milk
  5. ½ tsp sea salt
  6. FILLING
  7. 4 eggs
  8. 1 cup milk
  9. pinch cayenne pepper
  10. 1 cup cheddar (or other strong tasting cheese, divided)
  11. 1 cup chopped frozen spinach, defrosted and with the excess moisture squeezed out
  12. 1 cup artichoke hearts (I typically use frozen, and defrost them)
Instructions
  1. Preheat oven to 375F/190C
  2. Combine all of the crust ingredients in a bowl, and whisk together using a fork. Press into a 9 inch pie dish, and pop into the fridge while you prepare your filling
  3. Place the artichoke hearts into the bottom of the crust, evenly spaced
  4. Whisk together the eggs, milk, and cayenne pepper if using. Stir in ¾ of the cheese, and the spinach (make sure the spinach has as much of the excess moisture squeezed out of it as possible)
  5. Place the artichoke hearts in the bottom of the crust, and pour the filling over the top. Sprinkle the remaining cheese over the top of the filling
  6. Bake for 35-40 minutes until the filling is set
Adapted from Emma's Little Kitchen
Rosemary Farm http://www.rosemaryfarm.com/

Chirp, Chirp Deviled Eggs

Chirp, Chirp Deviled Eggs
Serves 6
If your kids get excited about going on Easter Egg hunts, they’ll definitely be eager to try these adorable baby chick deviled eggs.
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Ingredients
  1. 6 hard-boiled Rosemary Farm eggs
  2. 3 tablespoons light mayonnaise
  3. 3 tablespoons finely diced orange bell pepper or 3 tablespoons peeled and shredded carrot
  4. 1 teaspoon honey mustard
  5. ⅛ teaspoon salt
  6. A few pinches of pepper
  7. Decorations: orange bell pepper or cooked carrot, sliced black olives, fresh dill or parsley (optional)
Instructions
  1. Cut the eggs in half, lengthwise. Carefully remove the yolks and place in a bowl. Mash the egg yolks with the back of a fork. Add the mayonnaise, bell pepper (or carrot), mustard, salt, and pepper, and stir to combine.
  2. Place the egg yolk mixture in a zip-top plastic sandwich bag. Seal the bag and snip half an inch off one bottom corner. Squeeze an equal amount of the mixture into each egg white half.
  3. To decorate the chicks, cut small triangles out of several strips of bell pepper (or cooked carrot) and use them for the beaks; use the sliced black olives for the eyes, and the dill or parsley, as desired, for feathers.
Notes
  1. If you don’t have olives, use cooked green peas or halved black beans for the eyes.
  2. -- Nutrition Information --
  3. Serving size: (2 halves) Calories: 100 Fat: 7g Saturated fat: 1.5g Sodium: 170mg Fiber: 0g Protein: 6g
Adapted from Meal Makeover Moms
Rosemary Farm http://www.rosemaryfarm.com/

Cadbury Mini Egg Cookies

Cadbury Mini Egg Cookies
Yields 24
This easy chocolate chip cookie recipe is filled with Cadbury Mini Eggs. It's the perfect Easter dessert recipe!
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Ingredients
  1. 1 cup unsalted butter
  2. 3/4 cup granulated sugar
  3. 1 cup light brown sugar, packed
  4. 2 large eggs
  5. 1 tablespoon pure vanilla extract
  6. 1 teaspoon baking soda
  7. 3 1/4 cups all-purpose flour
  8. 1/2 teaspoon salt
  9. 2 1/2 cups Cadbury Mini Eggs, chopped, plus more for topping
Instructions
  1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
  2. Pour butter into an electric mixer fitted with paddle attachment. (You can also use a hand mixer.) While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes, then mix in the eggs and vanilla. Mix in the baking soda and salt, then slowly mix in flour until mixture is just combined. Stir in the chopped Cadbury Mini Eggs.
  3. Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 2 tablespoon balls of cookie dough a place balls on cookie sheet. Spacing doesn’t matter, you’ll be chilling the dough. Cover cookie sheet with plastic wrap and chill at least 4 hours (but overnight is better.)
  4. Preheat oven to 350°F. Place cookies 2” apart on 2 cookie sheets and bake (while the balls are cold from the refrigerator) for about 12-15 minutes or until they just begin to turn brown and are no longer glossy on top. Cool at least 5 minutes on cookie sheet before removing.
  5. Store in an airtight container for up to 3 days or freeze for up to one month.
Notes
  1. *This dough requires chilling!
  2. *Cadbury Mini Eggs: they’re hard to chop - they roll - so do it carefully and slowly.
Adapted from Crazy For Crust
Adapted from Crazy For Crust
Rosemary Farm http://www.rosemaryfarm.com/

Mediterranean Breakfast Pitas

Mediterranean Breakfast Pitas
Serves 4
This protein-packed combination of egg and hummus is a surefire way to start your day. Wrap it in a piece of foil, and you’re out the door with a portable breakfast.
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Ingredients
  1. 4 large eggs, at room temperature
  2. Salt
  3. 2 whole-wheat pita breads with pockets, cut in half
  4. 1/2 cup hummus (4 ounces)
  5. 1 medium cucumber, thinly sliced into rounds
  6. 2 medium tomatoes, large dice
  7. Handful of fresh parsley leaves, coarsely chopped
  8. Freshly ground black pepper
  9. Hot sauce (optional)
Instructions
  1. Fill a medium saucepan with water and bring to a boil. Gently place your room-temperature eggs in the water and cook for 7 minutes.
  2. Drain the water and run the eggs under cold water to cool.
  3. Peel the eggs and cut into 1/4-inch-thick slices. Sprinkle with salt and set aside.
  4. Spread the inside of each pita pocket with 2 tablespoons of hummus.
  5. Place a few cucumber slices and some diced tomato into each pita. Sprinkle with salt and pepper.
  6. Tuck 1 sliced egg into each pita and sprinkle with parsley and hot sauce (if using).
  7. Enjoy!
Adapted from The Kitchn
Adapted from The Kitchn
Rosemary Farm http://www.rosemaryfarm.com/