Breadcrumbs along

The Easter buffet was sumptuous; the menu robust with choices and oh, yes, I indulged, Will and his Dad joined me for the lavish brunch at 2 pm

Earlier in the month I purchased 4 one cup ramekins with microwave covers (duplicates of those abandoned when I relocated). Anticipating the Easter feast (and knowing I would feel hunger pangs later in the day) I was hoping to avoid any temptation to overindulge in my family’s traditional gift of Leonidas Easter eggs.

I remembered a luncheon party my husband and I had hosted on another spring day. While Art took our youngsters for a walk through the nearby woods, I prepared six quiches, all different, The following day when we served them to our guests, our party was fun and the food was simple.

Now I thought perhaps I could recreate one of the quiches we served that afternoon. Searching through the mound of printed recipes in my worn cardboard folder, I discovered two that caught my interest. Both had been printed in the NYT; one by Craig Claiborne, the other by Mark Bittman.

Although both sounded delicious, the Bittman recipe included ingredients already in my small fridge, and so it was.

I quickly assembled the eggs, half and half, broccoli, and shredded cheese. Within minutes the four one cup ramekins had been crusted with buttered panko crumbs and filled with the necessary custard. I microwaved them for 90 seconds and allowed them to cool before covering with the vivid red caps and tucking into the freezer.

Tonight after a robust brunch I enjoyed a simple mini quiche that kept me from overindulging in incomparable Belgium chocolate. I do reluctantly admit to enjoying two of the amazing treats.

Easter is now over but this is an easy recipe to prepare and freeze for future use. While nutritious, it is simple to make and yes it also tastes quite good. And is even better if followed with just a bit of Belgium chocolate.

MINI QUICHE RECIPE

Mix a cup of panko crumbs with 6 oz, of melted butter and add to bottom of each one cup ramekin. Microwave for 1 minute and cool .

Combine: 1 1/2 cups half-and-half; 4 eggs, at room temperature; 1 1/2 cups grated Emmenthal, Gruyère, or Cantal cheese; 1/2 cup of Chopped cooked veggies, and/or bacon, ham or sausage.

Combine all ingredients and beat until well blended.

Pour into 4 buttered ramekins and microwave for several minutes until custard well set. When cool, cover and freeze for another day.

Enjoy on a day when you are too weary to cook.