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Assigned brunch potluck item, have tons of eggs, bored with quiche -- any ideas?

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I need to bring a brunch item to a staff meeting tomorrow morning and have a ton of eggs from my very sweet egg lady (to whom I can never say no, even when I still have a fridge full...) and just can't get excited about making a quiche -- unless someone has a tremendous quiche idea I've never tried before. One colleague won't eat mushrooms, so that cancels out a bunch of good ideas. Have some turkey apple sausage and shrimp in the freezer....

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  1. make a frittatta
    Kind of a cross between quiche and an omelet
    How about shrimp, black olives, feta, and tomatoes

    1. Devilled eggs? Spanish omelet with potatoes served at room temp with fresh salsa? Frittata?

      1. Egg salad on toasts? I've served that as an app. and it's usually pretty popular.

        1. how about featherbed eggs, baked french toast, or huevos rancheros?

          2 Replies
            1. re: Andiereid

              So good- many variations like stratas! they puff up (often in ramekins, but can be in baking dish too) google & read some recipes

          1. Be careful with shrimp due to the water content. It can totally f up your egg dish if you don't know what you're doing.
            I'd use the turkey apple sausage & make a frittata with some carmelized onions & cheese (jarlsburg, perhaps?).

            1. What about a strata? It's basically a savory bread pudding so you'd use up some of the eggs. I think the sausage might go well with cheese and/or a vegetable like spinach.

              2 Replies
              1. re: cheryl_h

                Those are always really popular and easy to do.

                1. re: cheryl_h

                  I third the strata. made a really good one with caramelized leeks and sausage for a post-wedding brunch recently, which was delicious and disappeared quickly.

                2. Why not do the bread pudding in the custard mixture- or better yet make grapenut pudding!

                  1. You could try my baked egg cups... Here's a picture with instructions: http://www.flickr.com/photos/rhiashel...

                    1 Reply
                    1. re: dandelion

                      That looks really interesting. Thanks.

                    2. OK I know you don't want to do quiche but I'm eating leftover quiche made with spinach, onions, and smoked sharp cheddar cheese and it's delicious. I used 1/2 guyere and 1/2 smoked sharp cheddar.

                      1. Along the same lines as rhnault's frittata suggestion: Tortilla Espanol from Deborah Madison's Vegetarian Cooking for Everyone - don't skimp on oil when frying those onions and potatoes for this and definitely use fresh rosemary. Yummy! I don't do the whole bit with sliding it out of skillet after cooking one side and then inverting back into skillet to cook other side. Instead, I just stick my Calphalon One skillet under the broiler to cook the top. You will get requests for the recipe, guaranteed!

                        1. dandelion - i perused your site, very nice dishes and photos. i'm wondering - are you a vegetarian? if so, i'd be delighted to swap some recipes with you if you are interested.

                          2 Replies
                          1. re: lollya

                            We'd all love to see some great vegetarian recipes, so we hope you'll start a new thread so everyone can share their favorites.

                          2. I second the idea of a frittata. I have made the lentil and red pepper frittata from epi the day before and it reheats beautifully. Very tasty stuff:


                            1. You can make egg custard tarts. It's a bit sweet, but would be unexpected. They are usually eaten during Chinese dimsum. Suprisely easy to make, you can get the recipe from www.allrecipes.com. This is also a good resource for ideas. Also, www.foodnetwork.com can help too.

                              1. This is a very decadent looking dish, but it's so easy to prepare. And you can substitute the sausage for the Ham, and put whatever cheese you want into it.

                                The presentation is really outstanding, because of the spring form pan.

                                HAM AND CHEESE STRATA

                                1 loaf French bread, cubed (crusty long type)
                                1 lb. deli ham, sliced, and diced
                                1 lb. brick cheddar cheese, shredded
                                1⁄2 c. grated parmesean cheese
                                3 green onions, chopped
                                15 medium eggs
                                2 egg yolks
                                4 cups half & half (or light cream)
                                2 tespoons Dijon mustard

                                Combine the bread, ham, cheddar and parmasean cheese, and green onion in a large bowl. Beat the eggs, egg yolks, half & half, and mustard in a medium bowl. Pour over bread mixture and stir until moistened. Cover and refrigerate for 8 hrs. or overnight.

                                Preheat oven to 350 degrees. Butter a 10-inch springform pan, and place on a large cookie sheet. Pour strata mixture into center of springform, making sure it spreads pretty evenly. Bake for approximately 1-1&1/2 hrs. After it has been baking for 30-40 minutes, cover with foil, so top does not become overbrowned. Bake for approx. 1hr to 1&1/2 hrs. Check with a knife in the center, and it should not be loose. Let cool for twenty minutes, and cut around edges with knife to ensure it has separated from sides. Take off “spring”, and place on platter. Serves 10-12.

                                1. I would do baked french toast (layered with fruit or savory).

                                  1. I just made a Gougere last night - there's lots of different recipes out there, but basically it's a ring of cheesy cream-puff pastry baked with a savoury filling.
                                    You coat the sides of your dish with the batter, and fill in the center with your choice of insides... As it bakes, the sides puff up all around the filling.

                                    Yesterday the filling consisted of curried cauliflower and broccoli with pumpkin, but I just found a nice looking Mushroom gougere recipe with Google...

                                    1. Resurrect the souffle. I made a Silver Palate brie souffle for a brunch years ago and it was fabulous. I served it with fresh fruit on the side. Decadently rich and satisfying.

                                      1. Everyone who eats this wants the recipe. It's a very simple recipe, but its success depends on the quality of the bread, wine, and cheese.

                                        Cheese Fondue Bread Pudding

                                        10 slices crusty white bread, cubed
                                        6 eggs, beaten
                                        1 c. Alsatian Riesling
                                        2 c. whipping cream
                                        1 t. dry mustard
                                        2 c. Gruyere, grated
                                        1 t. salt

                                        In a large bowl, combine everything except the bread and cheese. Stir in the bread and cheese. Pour into an 11 1/2 x 7 1/2" casserole. Cover and refrigerate a few hours or overnight. Bake, uncovered, at 325 degrees for one hour.

                                        1. Here's a great, easy to do eggs florentine recipe.
                                          Sweat about 1 1/2 cups chopped onion in 2 tbls. butter, add 1/2 lb. sliced mushrooms and some salt, saute until onions are very soft. Add 2 lbs. chopped fresh spinach, cook about 5 mins. Spread it into a buttered 9x13 pan. Make little indents in the spinach, put a pat of butter in the indent, top with a raw egg. Top the whole thing with bechamel (to which you've added some sherry and Dijon), sprinkle with grated Swiss (I always use about a cup), bake for 20-25 minutes. Let stand for 5 minutes before serving.

                                          1. Thanks all -- I ended up going with quiche for its virtuous qualities of re-heating and travelling well. Stopped by the co-op and bought organic baby leeks, locally-made turkey sausage, organic, hydroponic sage, a brick of cave-aged gruyere and a really beautiful tangy Emmenthaler, and a jug of heavy cream from the dairy farm up the road. Mixed with my local egg-lady's free-range, hormone-free organic eggs, it turned out to be a masterpiece of locally-sourced, all organic, good for the Universe and local economy tour-de-force, but at the same time hideously bad for one's arteries....Oh well, life is all about balance isn't it?

                                            1 Reply
                                            1. re: Fargo

                                              Are you just trying to make us jealous of your co-op??? I pine for my old one, can't find anything i like in Chicago.

                                            2. Seems to me there is a recipe in one of the two marvelous "Private Collection" cookbooks from the Palo Alto Junior League (some of the best cookbooks ever, I think) for something called a "luncheon egg ring," which is a savory custard baked in a ring mold, inverted and served with the center filled with creamed chicken, or sweetbreads, or whatever. I haven't got the book with me, but I remember thinking it sounded wonderful. Maybe you could improvise a nice custard and fill with creamed asparagus or something? Some little chives on top or something?