Food & Wine


The fridge is full of Easter Sunday leftovers — boiled eggs, ham, unused potatoes and more. This week, we'll give you some ideas for re-imagining those leftovers into something delicious. This recipe is good for breakfast, lunch or dinner and comes from the web site


1 (15-oz.) package refrigerated piecrusts

1 egg white, lightly beaten

6 bacon slices

1/2 cup chopped onion

1 cup sliced fresh mushrooms

1 1/2 cups half-and-half

1 cup chopped cooked ham

6 eggs, lightly beaten

1/2 teaspoon seasoning salt

1/2 teaspoon black pepper

2 cups (8 oz.) shredded Swiss cheese

2 tablespoons all-purpose flour


1. Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions; trim dough around edges of pieplate.

2. Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter. Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork.

3. Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.

4. Bake at 400 degrees for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350 degrees.

5. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tsp. drippings in pan. Crumble bacon, and set aside.

6. Saute chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.

7. Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.

8. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving.