On most days, breakfast is a hurried meal eaten on the way out of the door.
On this special spring morning, slow down and gather the family around
for this simple holiday breakfast featuring wedges of rich quiche and
fresh-baked Orange Brunch and Pumpkin Blueberry Streusel muffins
to enjoy with
fruity Berry Banana Smoothies and Nectar Sparkler
breakfast sippers and coffee.
A small slice of this flavorful, fresh-tasting quiche is an
extravagant treat. Impress family and friends any time of the year
with this easy recipe.
1 unbaked 9-inch (4-cup volume) pie shell
1/4 cup (1 ounce) grated Parmesan cheese, divided
2 cups (16-ounce container) sour cream
3 eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons Contadina Seasoned Bread Crumbs
1 tablespoon chopped fresh basil or 1 teaspoon dried basil (crushed)
3 cloves garlic (finely chopped)
1-3/4 cup (14.5-ounce can) Contadina Recipe Ready Diced Tomatoes (drained)
1/4 cup chopped ripe olives (optional)
SPRINKLE 1 tablespoon over bottom of unbaked pie shell.
WHISK sour cream, eggs, salt and pepper in medium bowl; pour into pie shell.
COMBINE remaining cheese, bread crumbs, basil and garlic in a small bowl; sprinkle over sour cream mixture. Top with tomatoes and olives.
BAKE in preheated 350 degrees F. oven for 50 to 60 minutes or until filling is set.
Makes 8 servings.
Orange Brunch Muffins
A kiss of fresh orange peel makes
these muffins a pleasurable
morning treat, especially
when served warm from the oven.
Add pumpkin to old-fashioned
blueberry muffins for a
delightful spin on a favorite
Muffin is in Quiche photo above.
3 cups buttermilk baking mix
3/4 cup all-purpose flour
2/3 cup granulated sugar
2 eggs, lightly beaten
1/2 cup plain yogurt
1/2 cup orange juie
1 tablespoon grated orange peel
2 cups (12-ounce package) Nestle' Toll House Premier
White Morsels (divided)
1/2 cup chopped macadamia nuts or walnuts
COMBINE baking mix, flour and sugar in large bowl. Add eggs, yogurt, orange juice and orange peel; stir just until blended. Stir in 1-1/3 cups morsels. Spoon into 12 to 14 paper-lined muffin cups. Sprinkle with nuts.
BAKE in preheated 375 degree F. oven for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool slightly.
PLACE remaining morsels in heavy-duty plastic bag on a microwavable-safe plate. Microwave on medium-high (70%) power for 1 minute. Microwave at additional 10 to 20 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins while still slightly warm. Serve warm. Makes 12 to 14 muffins.
2-1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Libby's Solid Pack Pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen blueberries
Streusel Topping (recipe follows)
COMBINE flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine eggs, pumpking and oil in medium bowl; stire into flour mixture just until moistened. Fold in blueberries. Spoon batter into 18 greased or paper-lined muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.
For Streusel Topping:
COMBINE 1/3 cup granulated sugar, 3 tablespoons all-purpose flour and 1/2 teaspoon ground cinnamon in medium bowl. Cut in 2 tablespoons butter with pastry blender or two kinves until mixture is crumbly.
Serve these simple fruit drinks for
Easter breakfast or any morning of the year...
Berry Banana Smoothie
COMBINE two parts Libby's or Kern's Nectar (any flavor) with one part Arrowhead Sparkling Mountain Spring Water in large pitcher or bowl. Serve over ice.
E N J O Y !!!