As we near the Easter weekend, people all across the world are planning their traditional Easter meals. For some that means a lamb dinner, for others a brunch of quiche or hot cross buns.

Here at the Whole Grains Council, we’re always trying to think of ways to “whole grain-ify” traditional foods, and Easter is no exception. So for the brave and experimental chef, I present whole grain versions of a couple favorite Easter foods. I will definitely be trying out at least one of these on my own family this weekend.

Happy Easter from the WGC!

Ham, Asparagus, and Gruyère Quiche with a Whole Grain Crust
by My Kitchen Addiction

Ingredients:
3 ounces (about 1 cup) old fashioned rolled oats
3 ounces (about ⅔ cup) white whole wheat flour
¼ teaspoon salt
4 ounces (1 stick) cold, unsalted butter, cut into pieces
2 ounces (¼ cup) cold water
1 teaspoon extra virgin olive oil
1 pound asparagus, trimmed and cut into 1-inch pieces
5 ounces cooked ham, diced
4 ounces Gruyère cheese, shredded
2 eggs + 2 egg whites
¼ cup milk
Kosher salt
Freshly ground black pepper

Process the rolled oats in a food processor for about 30 seconds, until finely ground.  Add the whole wheat flour, salt, and butter.  Pulse to cut the butter into the mixture until it resembles sand.  Gradually stream in cold water, pulsing just until the dough comes together. Be careful not to over-process or add too much water.

Remove the dough from the food processor, shape into a disk, and wrap with plastic wrap. Refrigerate for about 30 minutes.

While the dough refrigerates, preheat the oven to 325°F, and lighly spray a 9-inch tart pan with cooking spray.

Once the dough has chilled, roll out to about ¼-inch thickness so that it will cover the entire tart pan.  Press the dough into the tart pan and trim off any excess. Line with a piece of aluminum foil or parchment, and place one pound of dry beans or pie weights in the tart.  Blind bake for about 20-25 minutes.  Remove the weights and the foil/parchment, turn the temperature up to 350°F and bake for an additional 10 minutes.

Meanwhile, saute the asparagus and ham with the olive oil in a skillet over medium heat (about 4-5 minutes, just until the asparagus is slightly tender).  In a separate bowl, whisk together the eggs, egg whites, milk, salt, and pepper.

Once the crust has baked, remove from the oven and fill with the asparagus and ham.  Pour the egg mixture down over the asparagus and ham, and sprinkle with Gruyère cheese.

Bake for an additional 25-30 minutes until the eggs are set and the cheese is melted.  Broil for a minute or two to make the cheese golden and bubbly.  Serve warm, and enjoy!

Whole Wheat Hot Cross Buns
by Peanut Butter And Julie

Ingredients:
½ cup warm water (about 110 degrees)
2 ¼ teaspoons active dry yeast
½ cup plus 1 teaspoon sugar
4 ounces unsalted butter (1 stick)
2 cups whole milk
2 teaspoons salt
3 ½ cups all-purpose flour
3 cups whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon ground allspice
Zest of 2 oranges
1 cup golden raisins
1 cup dried cranberries
½ cup sliced almonds
2 eggs beaten with 2 tablespoons milk

For the glaze:
2 cups confectioner’s sugar
3-4 tablespoons lemon juice

Place the warm water, yeast, and 1 teaspoon sugar in a small bowl; stir to mix.  Let the mixture stand for 5 minutes or until foamy.  Meanwhile, in a saucepan, combine the butter, milk, salt, and remaining sugar; cook over medium-low heat, stirring constantly until the sugar has dissolved and the butter has melted.  Remove the saucepan from the heat and pour the mixture into the bowl of a standing electric mixer fitted with the dough hook.

Add the yeast mixture to the milk mixture and stir until combined.  Gradually mix in 3 cups of all-purpose flour and 3 cups whole wheat flour, mixing until the mixture forms a soft dough.  Add the remaining ½ cup flour if the dough is too sticky.  Remove the mixture from the bowl and knead on a lightly floured work surface for 5 minutes until the dough is smooth.  Lightly oil a large bowl and place the dough in the bowl.  Cover the bowl with plastic wrap and let rise in a warm place until the dough has doubled in bulk, 30-45 minutes.

Punch down the dough and set it aside to rest for 10 minutes.  Combine the spices. orange zest, dried fruit, and almonds in a small bowl, stirring to mix.  Place the dough on a lightly floured work surface and knead in the fruit mixture, a little bit at a time, until evenly distributed.  Divide the mixture into 24 equal pieces and roll each piece into a ball.

Line 2 baking sheets with parchment paper and place the balls on the baking sheets, spacing 2 inches apart.  Cover the balls loosely with plastic wrap and allow to rise in a warm place for 30 minutes, until almost doubled in size.

Preheat the oven to 350F degrees.  Brush the tops of the balls with the egg wash and bake for 25-30 minutes, until they are golden brown and firm to the touch.  Remove the buns from the oven and allow them to cool.

For the glaze, whisk together the confectioner’s sugar and the lemon juice to form a thick, but pourable glaze.  Drizzle a criss-cross shape on top of the rolls.  Allow the glaze to dry before serving.