Dean makes Mother’s Day recipes: Asparagus quiche, French toast roll-ups and Raspberry-orange mimosa

Dean makes Mother’s Day recipes: Asparagus quiche, French toast roll-ups and Raspberry-orange mimosa

Dean Richards shares Mother’s Day recipes for asparagus quiche, French toast roll-ups and Raspberry-orange mimosa

Asparagus Quiche   

Ingredients:

•Store bought crust….or…home made crust:

•1 cup flour

•1/2 tsp. Salt

•1/4 cup ice water

•1/4 cup olive oil

Quiche:

  • 4 eggs

  • 1 1/2 cups cream

  • Salt

  • Pepper

  • 1 medium yellow onion, diced

  • Goat cheese

  • 3 chicken sausage links, sliced

  • 4 asparagus spears, sliced in half

Directions:

Crust:

  1. Whisk together flour and salt in mixing bowl.

  2. Add water and olive oil, mix to combine.

  3. Press into prepared pie pan and set aside.

Quiche:

  1. Preheat oven to 400 degrees.

  2. Brown chicken sausage in cast iron skillet for 6-7 minutes, remove and allow to cool.

  3. To same skillet add diced onion, season with salt and pepper, allow to cook for 2-3 minutes, and then remove from heat.

  4. Slice chicken sausage and line bottom of pie pan, top with onions before setting aside.

  5. Whisk together eggs and cream, pour into pie pan.

  6. Bake for 30 minutes, remove, top with asparagus and goat cheese, and then bake for an additional 15 minutes or until cheese begins to brown.

French toast roll-ups

Ingredients:

  • 3 tablespoons unsalted butter, melted

  • 3 tablespoons granulated sugar

  • 2 tablespoons brown sugar

  • 1 tablespoon ground cinnamon

  • 2 large eggs

  • 1/4 cup milk

  • 2 tablespoons granulated sugar

  • 2 teaspoons ground cinnamon

  • 8 slices soft white bread, crusts cut off

  • 3 tablespoons butter, for saute pan

  • Maple syrup, for serving

  • ¼ cup powdered sugar

Directions: 

  1. In a small microwave-safe bowl, melt 3 tablespoons butter until just melted. With a fork, stir in 3 tablespoons granulated sugar, 2 tablespoons brown sugar and 1 tablespoon cinnamon until a smooth spreadable mixture forms. Set aside.

  2. In a shallow bowl, whisk together the eggs and milk. Set aside.

  3. In another small bowl, stir together 2 tablespoons granulated sugar with 2 teaspoons cinnamon. Set aside.

  4. After trimming the crusts from each slice of bread, roll one slice out to about 1/8-inch thickness with a rolling pin. Spread each slice with a thin layer of the butter mixture and roll up tightly. Repeat with remaining bread slices and butter mixture.

  5. Place 3 tablespoons butter in a large non-stick saute pan and let melt over medium heat. (if using a small saute pan, use just 2 tablespoons butter and saute the roll-ups in two batches) dip one roll at a time in the egg mixture and place in the saute pan. Allow roll ups to saute for 1-2 minutes per side until golden brown and slightly crisp on the outside. Remove to a work surface and sprinkle each roll up generously with the cinnamon-sugar mixture.

  6. Serve immediately with maple syrup. Dust with powdered sugar

Raspberry-orange mimosa

Ingredients: 

  • 1 cup freshly squeezed orange juice

  • 1 cup prosecco, sparkling wine or champagne

  • 1 cup fresh or frozen raspberries pureed and frozen in ice cube trays

  • 1 cup fresh raspberries

  • 1 tablespoon sugar, optional

Directions:

  1. In a blender, puree fresh or frozen raspberries.

  2. Pour into ice cube trays.   Add a whole raspberry into each cube mold , if desired.

  3. Mix together the orange juice and prosecco.

  4. Add raspberry ice cube.

Get Dean’s reviews and A-List interviews delivered right to your inbox. Sign up for Dean’s Downloads weekly newsletter. You’ll also get his Dean Cooks recipes too!

dean-recipes-510Download

For the latest news, weather, sports, and streaming video, head to WGN-TV.