Eggs 3 Ways

Crustless Quiche

This crustless quiche is low-carb, gluten-free and easy to make! Just mix ingredients, bake and serve. Cottage cheese adds creaminess and protein, while eggs create a light texture. Quiche is ideal for breakfast, brunch or a quick dinner. It’s versatile and can be enjoyed hot or cold, making it a simple yet gourmet addition to any meal plan.

INGREDIENTS:
• 6 large eggs (the base of any good egg quiche)
• 3 cups fresh spinach, chopped or 2 cup frozen spinach
• 1 1/2 cups shredded cheese (cheddar, mozzarella or a mix)
• 1/2 cup cottage cheese or ricotta
• 1/4 cup milk or heavy cream
• 1/2 medium onion, finely diced
• 2 garlic cloves, minced (fresh is best, but 1/2 teaspoon powder works too)
• Salt and Pepper to taste

DIRECTIONS:
1. Preheat oven to 375°F and position a rack in the center.
2. Generously grease a 9-inch pie dish or a 9×9-inch baking dish.
3. Heat butter or your choice of oil. Sauté diced onion and cook until softened and translucent, approximately 4-5 minutes.
4. Next, add the minced garlic and cook for another minute.
5. Add the chopped spinach to the skillet, stirring constantly until wilted roughly 2–3 minutes. (Fresh spinach reduces dramatically in volume, so don’t be alarmed when three cups shrink to less than half a cup.)
6. Season generously with salt and pepper, set aside to cool.
7. In a large bowl, whisk the eggs until smooth and slightly frothy.
8. Add the cottage cheese and milk. Whisk again until everything is well combined.
9. Stir in the sautéed spinach, onion and shredded cheese.
10. Mix gently until everything is evenly distributed. You can also add extras at this time like mushrooms, diced bell peppers or a handful of fresh herbs.
11. Pour the egg mixture into the dish, smoothing the top with a spatula.
12. Bake for 35–40 minutes, or until the quiche is set in the center and lightly golden around the edges. If you insert a knife in the middle, it should come out clean. Let it cool for 5–10 minutes before slicing.

Chef Notes:
1. Set out all your ingredients and allow the eggs and cottage cheese to come to room temperature. This step helps everything blend smoothly and promotes even baking.
2. Substitute regular shredded cheese with feta and incorporate sun-dried tomatoes, Kalamata olives and fresh oregano. These flavors evoke Greek cuisine, balancing salty, briny notes with cottage cheese.
3. For a Southwest flare, mix in diced green chiles and corn and swap cheddar for pepper jack. Serve with avocado and salsa for extra spice and color.
4. For a Tomato Basil inspired quiche, add halved cherry tomatoes and basil leaves. The tomatoes create flavorful pockets as they bake. This fresh version is ideal for summer.

Air Fryer “Fried Deviled Eggs”

Deviled eggs are a timeless favorite, but for Easter, they deserve an extra special twist! Whether you’re hosting a holiday brunch or attending a springtime gathering, fried deviled eggs are perfect for those who love to impress guests with fun and seasonal appetizers.

INGREDIENTS:
• 6 eggs – hard boiled, peeled and cut in half (I suggest cooking eggs in an air fryer)
• 2 tablespoons mayonnaise
• 1 tablespoon pickles finely chopped, or use relish
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 raw eggs beaten
• 1/2 cup finely ground butter cracker crumbs (I suggest Ritz crackers)
• 1/2 cup panko breadcrumbs
• 1/4 teaspoon garlic powder, dried parsley or if you want a little bit of spice, add some cayenne pepper to the mixture.
• Oil spray or melted butter for brushing

DIRECTIONS:
1. Place 6 eggs in your air fryer basket and cook at 250°F for 17 minutes.
2. Immediately transfer the eggs to an ice bath to stop the cooking process.
3. Once cooled, peel the eggs gently to avoid breaking them.
4. Place the cooked egg yolks, mayonnaise, pickles, Dijon mustard, salt and pepper in a mixing bowl.
5. Using a fork, thoroughly mash the ingredients together until well combined and the egg yolks are smooth and puréed. Set aside.
6. Prepare a dredging station with three shallow bowls: one for flour, one for seasoned beaten eggs and one for crushed Ritz crackers mixed with panko breadcrumbs, garlic powder, dried parsley, cayenne (optional), salt and pepper.
7. Brush the coated eggs with melted butter or spray oil for better browning.
8. Work with one egg white half at a time, first coating it in flour, then dipping it in the egg mixture, followed by the breadcrumbs.
9. Place each coated egg half in the air fryer basket lined with parchment paper, ensuring they do not overlap. Make sure to leave space between each piece so that heat can circulate and everything browns evenly.
10. Air fry at 390°F for 4-5 minutes per side, pausing the air fryer to flip them over.
11. Once cooked and golden, remove them from the air fryer and place them on a serving tray.
12. Fill each half with some of the egg yolk mixture and garnish it.

Chef Notes:
1. No piping bag? Cut the corner off a zip top bag for egg filling—it works in a pinch.
2. Suggestions to add to egg filling – try using Greek yogurt instead of mayonnaise for a healthier option. Stir in shredded cheese for a cheesy twist. For a Southwest flavor, mix in diced avocado or green chiles. Add Wasabi paste instead of mustard for a spicy kick. Add crab meat or shrimp for a seafood twist.
3. Just a reminder – the fresher the eggs, the harder they are to peel. If you’re picking up eggs straight from a farm or farmers market or you happen to have chickens in your backyard, allow them to sit for a couple of weeks if you want an easier time peeling them! Store bought eggs aren’t as fresh so they can be used right away.

Angel Food Cake

Angel food cake is simpler to make from scratch than most expect, with consistently great results. My daughter Halee Mitchell, a Home Economics teacher, shared this proven recipe after her students found success with it! This cake is perfect for every season—fresh berries in the summer, citrus curd in winter or chocolate drizzle when you want something extra indulgent. It’s stunning enough for holidays and birthdays yet simple enough for Sunday dessert. Whether you’re an experienced baker or just starting out, this recipe makes Angel Food Cake achievable and reliable every single time.

INGREDIENTS:
• 12 eggs whites at room temperature
• 1 1/2 teaspoons cream of tartar
• 1 1/2 cups sugar, divided in half
• 1 1/2 teaspoons vanilla extract
• 1 cup “sifted’ cake flour
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract, optional

DIRECTIONS:
1. Preheat your oven to 375°F.
2. Place an “ungreased” 10-inch tube pan nearby.
3. Sift the cake flour and 3/4 cup sugar (divided sugar) together into a medium bowl three times to aerate the mixture, set it aside.
4. In a large, completely clean and dry mixing bowl, beat (using whisk attachment) egg whites, cream of tartar and salt with an electric mixer on medium speed until soft peaks form. The mixture should look foamy and hold a soft shape when the beaters are lifted.
5. Gradually add the remaining 3/4 cup of sugar, about 2 tablespoons at a time, while beating at high speed.
6. Continue beating until stiff, glossy peaks form. The meringue should be thick and smooth.
7. Gently beat in the vanilla and almond extract.
8. Sift about one-quarter of the flour mixture over the meringue.
9. Use a large rubber spatula to fold it in gently until just combined.
10. Repeat this process, sifting and folding in the flour in three more additions, being careful not to deflate the batter.
11. Gently spoon the batter into the ungreased tube pan.
12. Gently cut through batter with metal spatula.
13. Bake for 35-40 minutes, or until the top is golden brown and the crust feels dry and springs back when lightly touched.
14. After removing the cake from the oven, immediately invert the pan. Use the pan’s feet if available; otherwise, balance the center tube on a glass bottle.
15. Cool upside down for at least 90 minutes so the cake sets without collapsing. Patience is a virtue here!
16. Once completely cool, run a long, thin knife or a metal spatula around the edges of the pan and the center tube to loosen the cake. Invert the pan onto a serving plate and gently remove the cake.

Tips for the best Angel Food Cake:

Cake flour – It is important to use cake flour instead of all purpose flour. It’s my secret ingredient to success when making this cake!

Sugar – Granulated white sugar is all that you need to sweeten your angel food cake perfectly.

Egg whites – Use just the egg whites of your eggs. Allow them to come to room temperature for best results. Salt – A little bit of salt helps balance the sweetness of the cake.

Cream of tartar – Cream of tartar is a key ingredient to keeping the texture of angel food cake light and fluffy.

Clear vanilla – If you do not have clear vanilla, regular vanilla extract will work perfectly fine! Almond extract – A splash of almond extract elevates the flavor of your easy angel food cake recipe.

Chef Notes:
1. If you frequently bake, you’ve probably wondered how to make use of leftover egg yolks. Don’t throw them away, they’re too valuable! Egg yolks have antioxidants in them, that’s why they’re bright yellow.  If possible, select free-range eggs at the grocery store, you’ll notice a big difference in color! Egg yolks can be frozen, but they can’t be frozen “as is”. You’ll need to add either salt or sugar to the egg yolks to prevent them from becoming unusable. Salt is the easiest addition. To prepare, simply whisk 1/8 teaspoon salt per 4 egg yolks together. Pour into 4 ice cube molds and freeze. When frozen, transfer to a freezer bag. Each cube will then equal one egg yolk. Just a reminder – the fresher the eggs, the harder they are to peel. If you’re picking up eggs straight from a farm or farmers market or you happen to have chickens in your backyard, allow them to sit for a couple of weeks if you want an easier time peeling them! Store-bought eggs aren’t as fresh so they can be used right away.