Looking for a quick idea for Easter brunch? Look no further than a classic quiche! I think quiche is the perfect thing for brunch; you can make it ahead, put anything in it and it transports easily. Start with a great crust (or a premade one if you are really in a hurry!) add your favorite combination of ingredients, whip up your eggs and cream, pour into the shell and bake…that is it! We often make one with meat and one vegetarian. You will notice that we used a tart pan below, but a regular pie pan works great. I like the tart pan because you get a thinner piece of quiche (and I don’t really love eggs). Make sure to wrap the pan in aluminum foil so you don’t get a leaky quiche or get ready for a smoky kitchen! Below is one of our favorites but get creative with yours.
Take it to your brunch for a guaranteed hit! Happy Easter!
1 cup shredded sharp cheddar cheese
1 package frozen spinach, thawed and drained
8 oz sliced mushrooms, sautéed until tender
1 cup cream
Salt & pepper
Make a pie crust add pie weights to keep the crust from bubbling up and prebake at 425° for 20 minutes.
Allow the crust to cool a few minutes and then layer the ingredients into the crust.
Blend the eggs and cream with salt and pepper until combined. Pour the egg mixture into the crust.
Bake for 35-45 minutes at 375° until golden and cooked through.
Enjoy warm or room temperature.