Easter brunch calls for dishes that are both festive and satisfying, and our Easter Quiche Brunch Recipe fits the bill perfectly. This savory quiche combines fresh spring ingredients with a flaky crust, making it a crowd-pleaser that’s easy to prepare ahead of time. Whether you’re hosting family or friends, this quiche adds a touch of elegance to your holiday table.
We love how versatile quiche can be, allowing us to customize fillings to suit any taste. From tender asparagus and vibrant spinach to rich cheeses and smoky bacon, this recipe brings together flavors that celebrate the season. Plus, it pairs wonderfully with fresh fruit and a light salad for a complete brunch experience. Let’s dive into making a quiche that will become a new Easter tradition.
Easter Quiche Brunch Recipe
To craft the perfect Easter Quiche Brunch Recipe, we follow clear steps that deliver a flaky crust filled with a savory blend of spring vegetables, cheeses, and savory bacon. This quiche balances rich creaminess with fresh, vibrant flavors in every bite.
Ingredients
- 1 9-inch pie crust, chilled
- 6 large eggs
- 1 cup half-and-half or whole milk
- 1 cup shredded Gruyère cheese
- ½ cup shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh spinach, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Place the chilled pie crust in a 9-inch tart pan with a removable bottom. Press gently to fit and trim any excess edges. Prick the bottom of the crust with a fork to prevent bubbling.
- Blind bake the crust for 10 minutes. To do this, line the crust with parchment paper and fill with pie weights or dried beans. Remove weights and parchment after baking and set aside.
- Prepare the filling: In a sauté pan over medium heat, cook asparagus for 3 to 4 minutes until tender-crisp. Add chopped spinach and cook for an additional 1 minute, or until wilted. Remove from heat and let cool.
- Mix eggs and dairy: In a large bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg until smooth and well combined.
- Assemble the quiche: Spread the cooked asparagus and spinach evenly over the bottom of the pre-baked crust. Sprinkle crumbled bacon and cheeses over the vegetables. Pour the egg mixture carefully over the filling, filling the crust nearly to the top.
- Bake the quiche: Place the quiche in the oven and bake for 35 to 40 minutes. The filling should be set with a slight jiggle in the center and the crust golden brown.
- Cool and serve: Let the quiche cool for 10 minutes before slicing. Serve warm with fresh fruit or a crisp spring salad to complete your Easter brunch.
Baking Overview
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheating Oven | 375°F (190°C) | — | Sets ideal baking environment |
| Blind Baking Crust | 375°F (190°C) | 10 minutes | Prevents soggy crust |
| Final Baking | 375°F (190°C) | 35 to 40 minutes | Filling should be firm but tender |
“A perfectly baked quiche has a golden crust and a creamy, flavorful filling,” which makes it a standout dish on our Easter brunch table.
Using this method ensures we achieve a balance of textures and flavors that highlight the best of the season’s fresh ingredients.
Ingredients
To create our Easter Quiche Brunch Recipe, we gather fresh, high-quality ingredients that bring both flavor and elegance to the table. Each component plays a critical role in achieving the perfect balance of flaky crust and creamy filling.
For the Crust
- 1 ¼ cups all-purpose flour (for a tender, flaky base)
- ½ teaspoon salt (to enhance flavor)
- 8 tablespoons unsalted butter, cold and cubed (provides richness and flakiness)
- 3 to 4 tablespoons ice water (to bring the dough together without melting the butter)
For the Filling
| Ingredient | Quantity | Notes |
|---|---|---|
| 4 large eggs | Essential for structure and richness | |
| 1 cup half-and-half | Adds creaminess without heaviness | |
| 1 cup Gruyère cheese | Shredded | Melts smoothly with a nutty flavor |
| ½ cup sharp cheddar cheese | Shredded | For a sharp, tangy kick |
| 1 cup fresh asparagus | Trimmed and cut into 1-inch pieces | Brings spring freshness and crunch |
| 1 cup fresh spinach | Chopped | Adds vibrant color and earthiness |
| 4 slices bacon | Cooked and crumbled | Provides smoky, savory depth |
| Salt and freshly ground black pepper | To taste | Essential for seasoning |
| ¼ teaspoon ground nutmeg | Optional | Enhances the creamy filling subtly |
Optional Garnishes
- Fresh chives – thinly sliced for a mild onion flavor and vibrant green color
- Cherry tomatoes – halved, to add bright acidity and visual appeal
- Microgreens – for an elegant, fresh finishing touch
These optional garnishes allow us to customize and elevate our quiche to suit personal taste and presentation style, making it truly unforgettable for Easter brunch.
Equipment Needed
To prepare our Easter Quiche Brunch Recipe flawlessly, having the right equipment is essential. This ensures each step runs smoothly and helps achieve the perfect flaky crust with a creamy, flavorful filling.
Essential Tools
- 9-inch Pie Dish or Quiche Pan
A standard size for even baking and easy slicing. - Mixing Bowls (Large and Medium)
For combining crust ingredients and whisking the egg mixture. - Whisk
To blend eggs and dairy smoothly, ensuring a uniform custard. - Pastry Cutter or Food Processor
To cut cold butter into the flour quickly for a flaky crust. - Rolling Pin
For rolling out the dough evenly to fit the pie dish. - Measuring Cups and Spoons
For precise ingredient measurements to maintain consistency. - Skillet or Sauté Pan
To cook vegetables and bacon before adding to the quiche. - Oven Mitts
To handle hot dishes safely. - Aluminum Foil or Parchment Paper
For blind baking the crust, preventing sogginess. - Pie Weights or Dry Beans
To weigh down the crust during blind baking ensuring it doesn’t puff.
Optional but Helpful
- Microplane or Grater
To freshly grate cheeses for optimal flavor and texture. - Kitchen Timer
To monitor baking time accurately.
Equipment Checklist Table
| Equipment | Purpose | Notes |
|---|---|---|
| 9-inch Pie Dish | Holds the quiche during baking | Glass or metal works well |
| Mixing Bowls | For combining dough and egg mixture | Use separate bowls for prep |
| Whisk | Smoothly mix eggs and half-and-half | Essential for uniform custard |
| Pastry Cutter/Food Processor | Incorporate butter into flour for crust | Speeds up dough preparation |
| Rolling Pin | Flatten dough to fit pie dish | Even thickness ensures good bake |
| Measuring Cups/Spoons | Measure all ingredients precisely | Accuracy impacts texture |
| Skillet/Sauté Pan | Cook vegetables, bacon, and seasonings | Use medium heat for best flavor |
| Aluminum Foil/Parchment | Blind baking crust | Keeps crust from rising and soggy |
| Pie Weights/Dry Beans | Prevent dough puffing during blind bake | Reusable or dried beans work |
| Oven Mitts | Safely handle hot quiche | Heat resistant |
Having this equipment ready before we start lets us focus on the technique to bring out the fresh, savory flavors of our Easter Quiche Brunch. Let’s prepare our workspace with these tools so we can bake with confidence and ease.
Make-Ahead Instructions
Preparing our Easter Quiche Brunch Recipe ahead of time saves valuable morning minutes and allows flavors to meld perfectly. Follow these steps to make your quiche in advance without sacrificing freshness or texture.
Step 1: Prepare the Crust and Filling Separately
- Blind bake the crust as directed, then let it cool completely on a wire rack.
- Sauté the asparagus, spinach, and bacon until the vegetables are tender and excess moisture evaporates. Allow the filling ingredients to cool completely.
Step 2: Assemble the Quiche
- In a large bowl, whisk together eggs, half-and-half, shredded Gruyère, sharp cheddar, and seasonings.
- Add the sautéed vegetables and bacon to the blind-baked crust.
- Pour the egg mixture evenly over the filling.
Step 3: Refrigerate the Unbaked Quiche
- Cover the assembled, unbaked quiche tightly with plastic wrap or aluminum foil.
- Place the quiche in the refrigerator for up to 24 hours before baking.
Step 4: Baking the Make-Ahead Quiche
- Remove the quiche from the refrigerator and let it sit at room temperature for 15-20 minutes to reduce the chill for even baking.
- Bake at 350°F (175°C) until the filling is set and the crust is golden—usually 35-45 minutes.
Step 5: Storing Cooked Quiche
- Store leftover baked quiche covered in the refrigerator for up to 3 days.
- Reheat in a preheated 325°F (160°C) oven for 15 minutes or microwave individual slices for convenience.
| Step | Action | Time Frame | Temperature |
|---|---|---|---|
| Blind bake crust | Cool completely | Until room temperature | As per recipe |
| Assemble & refrigerate | Cover and chill unbaked quiche | Up to 24 hours | Refrigerator (below 40°F) |
| Bake make-ahead quiche | Bring to room temp and bake | 15-20 minutes + 35-45 min | 350°F (175°C) |
| Store leftovers | Refrigerate baked quiche | Up to 3 days | Refrigerator |
| Reheat leftovers | Oven or microwave | 15 minutes or less | Oven at 325°F (160°C) |
“Making the quiche ahead frees us to enjoy the Easter celebration without rush and guarantees a flavorful, moist brunch centerpiece.“
Using this make-ahead method maintains the rich creaminess and fresh vibrant flavors that define our Easter quiche while adding convenience to your holiday prep.
Instructions
Follow these detailed steps to create our Easter Quiche Brunch Recipe with a perfect balance of flaky crust and savory filling. Each stage ensures the best texture and flavor for a memorable holiday dish.
Preparing the Crust
- Combine Dry Ingredients: In a large bowl, whisk together 1 ½ cups of all-purpose flour and ½ teaspoon of salt.
- Cut in Butter: Add ½ cup (1 stick) of cold unsalted butter, cut into small cubes. Use a pastry cutter or food processor to blend until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add 3 to 4 tablespoons of ice water, mixing gently with a fork until dough starts to come together. Avoid overworking.
- Form and Chill: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms the butter ensuring a flaky crust.
Preparing the Filling
- Preheat Skillet and Sauté Vegetables: Heat a skillet over medium heat. Sauté 1 cup of chopped asparagus and 1 cup of fresh spinach until tender, about 3–4 minutes. Remove and let cool.
- Cook Bacon: In the same skillet, crisp 4 slices of bacon, drain on paper towels, then crumble.
- Mix Eggs and Dairy: In a large bowl, whisk together 4 large eggs and 1 ½ cups of half-and-half until smooth.
- Add Cheese and Seasonings: Stir in 1 cup shredded Gruyère cheese, ½ cup shredded sharp cheddar cheese, salt and pepper to taste, and a pinch of nutmeg for warmth.
Assembling the Quiche
- Preheat Oven: Set oven to 375°F (190°C).
- Roll and Fit Crust: On a lightly floured surface, roll dough into a 12-inch circle. Fit it into a 9-inch pie dish, trimming excess edges.
- Blind Bake Crust: Line crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes. Remove weights and bake 5 minutes more until golden.
- Layer Filling: Spread sautéed asparagus, spinach, and crumbled bacon evenly in the crust.
- Pour Egg Mixture: Slowly pour the egg and cheese mixture over the vegetables to fill the crust evenly.
Baking the Quiche
- Bake: Place the assembled quiche on the middle rack. Bake for 35 to 40 minutes or until the filling is set but slightly jiggly in the center.
- Check Doneness: Insert a knife in the center; it should come out clean.
- Cool: Let the quiche cool for at least 15 minutes to allow the filling to fully set before slicing.
- Optional Garnish: Sprinkle chopped fresh chives, halved cherry tomatoes, or microgreens on top for a festive touch.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Chill Dough | Refrigerate | 30 minutes | Ensures flaky crust |
| Blind Bake Crust | 375°F | 20 minutes | Use pie weights for even bake |
| Bake Quiche Filling | 375°F | 35-40 minutes | Filling should be just set |
Pro Tip: Use a glass pie dish for even heat distribution and easy monitoring of crust color while baking your Easter Quiche Brunch Recipe.
Serving Suggestions
To highlight our Easter Quiche Brunch Recipe, pairing it thoughtfully will elevate the entire meal. Here are our top serving suggestions for a festive and well-rounded brunch experience:
Fresh Fruit Accompaniments
Serve the quiche alongside a vibrant fruit platter featuring strawberries, blueberries, melon, and kiwi. The fresh sweetness and natural juiciness will balance the rich, savory flavors of the quiche filling perfectly.
Light Seasonal Salad
Offer a crisp spring salad with mixed baby greens, shaved radishes, and a lemon vinaigrette. This bright, tangy side refreshes the palate and echoes the fresh asparagus and spinach inside the quiche.
Beverage Pairings
Complement the meal with light, sparkling beverages like mimosa or sparkling water with a splash of fresh citrus juice. For a non-alcoholic option, serve freshly brewed herbal iced tea infused with mint or lemon.
Garnish and Presentation Tips
Finish the quiche with a sprinkle of chopped fresh chives or a few halved cherry tomatoes on top to add color and a burst of freshness. Place a nest of microgreens next to each serving for an elegant touch.
| Complement | Flavor Profile | Purpose |
|---|---|---|
| Fresh fruit platter | Sweet and juicy | Balances savory richness |
| Spring salad | Crisp and tangy | Cleanses palate, adds brightness |
| Mimosa | Light and bubbly | Elevates brunch festivity |
| Herbal iced tea | Refreshing and calm | Provides a soothing alternative |
“Pairing bright and fresh side dishes elevates the quiche from a hearty meal to a celebratory centerpiece.“
When plating, slice the quiche into generous wedges and serve warm. This maintains the creamy texture and allows the rich, layered flavors to shine through. Using complementary sides and drinks ensures our Easter Quiche Brunch feels indulgent yet balanced for all guests.
Storage and Leftovers
Proper storage of our Easter Quiche Brunch Recipe ensures every bite stays as flavorful and fresh as when first served. Follow these expert tips to keep the quiche at its best and safely enjoy any leftovers.
Cooling Before Storage
Let the quiche cool to room temperature for about 30 minutes after baking. This step prevents condensation buildup inside the storage container, which could compromise texture and flavor.
Refrigeration Guidelines
- Wrap the cooled quiche tightly with plastic wrap or place it in an airtight container.
- Store in the refrigerator for up to 4 days.
- Keep the quiche away from strong-smelling foods to maintain its delicate spring flavors.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (4°C) | 4 days | Wrap tightly, use airtight container |
| Freezer (-18°C) | Up to 2 months | Best for longer storage, see below |
Freezing for Extended Storage
If we want to save quiche longer, freezing is an excellent choice.
- Wrap the quiche tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
- Label with the date for easy reference.
- Thaw overnight in the refrigerator before reheating.
Reheating Leftover Quiche
To bring back the creamy, flaky texture and warm the flavors beautifully, reheating is key.
- Preheat the oven to 350°F (175°C).
- Place the quiche on a baking sheet.
- Cover loosely with aluminum foil to avoid over-browning.
- Bake for 15-20 minutes, or until heated through.
- Let it rest for 5 minutes before slicing to maintain texture.
Pro Tip: Avoid microwaving the quiche if possible to preserve the flaky crust and prevent sogginess.
Summary Table: Storage and Reheating Tips
| Step | Action | Duration/Temp |
|---|---|---|
| Cooling | Cool to room temperature | 30 minutes |
| Refrigeration | Wrap airtight and refrigerate | Up to 4 days at 4°C |
| Freezing | Wrap in plastic and foil, label | Up to 2 months at -18°C |
| Reheating (oven) | Bake wrapped loosely in foil | 350°F for 15-20 minutes |
| Resting after reheating | Cool slightly before serving | 5 minutes |
Following these storage and leftover guidelines will enable us to enjoy our Easter Quiche Brunch Recipe days after our celebration. This way, every meal stays fresh, flavorful, and perfectly satisfying.
Conclusion
This Easter Quiche Brunch Recipe offers a perfect balance of fresh flavors and comforting richness that’s sure to impress. Its make-ahead convenience lets us enjoy more time with loved ones while serving a dish that feels both special and effortless.
With versatile fillings and simple preparation, it’s a recipe that can easily become a holiday tradition. Whether paired with a crisp salad or fresh fruit, it brings a touch of elegance and warmth to any Easter celebration.
Frequently Asked Questions
What ingredients are needed for the Easter Quiche Brunch recipe?
The recipe requires all-purpose flour, cold unsalted butter, eggs, half-and-half, Gruyère and sharp cheddar cheeses, fresh asparagus, spinach, bacon, and seasonings. Optional garnishes include fresh chives, cherry tomatoes, and microgreens.
How do you make the quiche crust flaky?
Use cold unsalted butter cut into flour, avoid overworking the dough, chill it for at least an hour, and blind bake the crust before adding the filling for a tender, flaky base.
Can I prepare the quiche ahead of time?
Yes, you can prepare the crust and filling separately, assemble the quiche, refrigerate it for up to 24 hours, and bake it fresh on Easter morning for convenience.
What equipment do I need to make this quiche?
Essential tools include a 9-inch pie dish or quiche pan, mixing bowls, whisk, pastry cutter or food processor, rolling pin, measuring cups, skillet, oven mitts, aluminum foil or parchment paper, and pie weights or dry beans.
How do I store and reheat leftover quiche?
Cool quiche to room temperature, wrap tightly, and refrigerate for up to 4 days or freeze for longer. Reheat in the oven to maintain flaky texture and creamy filling; avoid the microwave for best results.
What are good side dishes to serve with Easter quiche?
Pair the quiche with a fresh fruit platter, a crisp spring salad, and light beverages like mimosas or herbal iced tea to create a balanced, festive brunch.
How do I ensure the quiche filling is perfectly creamy?
Use a mix of eggs and half-and-half, sauté vegetables to remove moisture, and bake until the filling is set but still slightly jiggly in the center to keep it rich and creamy.
Can I customize the quiche filling?
Absolutely! This recipe is versatile—feel free to substitute or add ingredients like mushrooms, different cheeses, ham, or fresh herbs to match your taste preferences.