Need Egg Shells for Cascarones? Try these Egg Recipes March 29 2012

If you're like a lot of busy folks, you're not even thinking about Easter yet, much less preparing for it. Or maybe you've got an awesome Pinterest Easter board, but yeah, sorry to be the bearer of bad news, but that's just virtual preparedness. Damn, I know. I, too, feel an immense sense of domestic accomplishment after spending hours on Pinterest or watching HGTV. But in the real world, we've gotta trek to the grocery store and spend time in the kitchen to make those pretty things. 

Last week, I posted about how easy it was to make cascarones, or confetti-filled Easter eggs, which are a South Texas tradition at Easter. Let me just say once again, cascarones make Easter a million times more festive and fun and are totally worth the effort to make.  And yes, they are easy. But the hardest part is remembering to save the egg shells when you're cooking in the weeks leading up to Easter. But never fear, even with just a week to go you can amass a nice little stockpile of empty egg shells for cascarones-making just by making a few egg-centric recipes. These are few recipes that use up a lot of eggs, or at least four each.


Two of my favorite quick quiche recipes are the Knorr Spring Vegetable Quiche and the Knorr Cheddar Broccoli Quiche recipes. I originally found these recipes from a former co-worker who used to bring them in to the office when we had potluck breakfasts. They are so easy to make, and taste delicious.

I didn't have any Knorr Leek recipe or Spring Vegetable packets on hand, so I just winged this quiche I made today with what I had in the frig and freezer. The result, a ham, cheese and broccoli quiche that took 5 minutes to prepare and was ready in about 45 minutes. Here's my recipe (I just tweaked the Knorr recipes.) These are great to make two at a time. Great for breakfast, lunch or dinner.


1 1/2 cups milk
4 eggs
1 package (10 oz.) frozen chopped broccoli (thawed)
5 slices of ham, chopped small
1 1/2 cups shredded cheddar cheese (or any yellow cheese mix, I use Mexican blend)
salt and peper
1 frozen deep-dish pie crust
Preheat oven to 375°. In a bowl, beat eggs, milk and salt and pepper until well blended. Add broccoli, shredded cheese and chopped ham bits and mix well. Pour into pie crust and bake around 45 minutes. 


I am a Facebook fan of Hispanic Kitchen and I love getting their daily updates of Latino-inspired recetas. Here you can find recipes for flans you couldn't even dream up: flan de cajeta, flan de coco, flan de maracuyá, flan de nance, flan de naranja y coco, flan napolitano, and on and on. You get the point. The recipe I've used since I was in junior high is from an old South Texas Rotary Club recipe book. It's a no frills recipe and it tastes divine, especially the second day.


Ah, when I think of the average corner bar that serves tapas in Madrid, I always think tortilla española. This is Spain's version of an omelette, but the olive oil gives it a nice and different texture. Most recipes for tortilla española call for olive oil, potatoes, eggs, onion, salt and pepper. Nothing more, nothing less. Simple and satisfying. 


Okay, this is the mother ship of using of a ton of eggs in one fell swoop. This particular Betty crocker recipe for angel food cake calls for 12 eggs. And with just that, you've got yourself a good number of cascarones.


If creme brulee got in a fight with flan, I'll be in the stands with a bull horn rooting for Team Flan. But I know there are plenty of people who think creme brulee is to-die-for and would kill for it. So if you're feeling adventurous in the kitchen, why not try this? Here's a recipe. It'll use up 10 eggs.

Any other suggestions? Happy cooking and baking!