Updated: 03/28/2018 3:57 PM | Print Story |  Email

Easter Brunch Ideas

Avoid the Easter brunch crowd and impress your family at home. Laurie Crowell from Golden Fig stopped by with delicious brunch ideas.

Crustless Three Cheese Quiche

6 eggs
1 C heavy cream
1 C Mixed cheese
2 TB Parmesan
1 tsp Dynamite Herbs
salt and pepper to taste

Preheat oven to 350 degrees

whisk together eggs and milk until well combined. Stir in remaining ingredients and pour into pie dish and bake, uncovered for 40 ish minutes or until the center is set and not jiggly. Let rest for 10 minutes before serving.

You can surely add ham or bacon or spinach or any sort of mix in before baking. I personally like smooth quiche so I will often serve with those items on the side.

 

Honey Mustard Ham

10-12 lb ham
1 onion, chopped
1/4 C Apple Cider Vinegar
1/4 C Stone Ground Mustard
1 C fresh orange juice
1/2 C honey (many local varieties are available! Try Bolton Bees, Bare Honey or Wolf Honey)
1/2 C dijon mustard
1 TB Worcestershire
3/4 C brown sugar

Preheat oven to 375 degrees

Add onion, apple cider vinegar, coarse mustard and orange juice to pan. Whisk to combine.

Place ham on roasting rack over liquid

Cover entire roasting rack with aluminum foil and bake for 1 hour

Remove ham from oven. Baste ham liberally with pan liquid.

Remove roasting rack from pan and pour remaining liquid into saucepan and add honey, Dijon mustard, Worcestershire and brown sugar. Whisk to combine,

Bring to a boil and simmer until thick and reduced

Place rack back into pan and put ham on rack. Brush glaze on and bake uncovered for 30-45 minutes until glaze caramelized and internal temp is 145 degrees.

 

Quick glaze recipes that can be basted on during the last 40 minutes of cooking:

Major Greys Chutney Glaze

1 C Major Greys Mango Chutney
1/2 C Citrus Juice
1 TB Mustard Powder
Zest of 1 orange
zest of 1/2 lime
zest of 1/2 lemon


Rosemary Balsamic Ham

1/3 C Brown Sugar
3 TB Balsamic Vinegar
2 TB good mustard
1/4 C orange juice
1 tsp rosemary, minced

Stir up all ingredients and baste onto ham throughout the cooking process.