One of my favorite meals to plan out in the year is Easter brunch. In our family, there are a few days a year when we have a fun brunch at home. Christmas Day, New Year’s Day, and Easter Day. While I love going out to brunch, sometimes brunch at home is the better option. Maybe you’re hosting your very large family, maybe you have a newborn and feel better at home, or maybe there’s a pandemic going on. Whatever the reason, brunch at home can be just as delicious and fun as when you go out to a restaurant. Make sure to get some decor up too! One of my favorite things to do to elevate a brunch at home is whipping up a quiche.
I know, I know. Quiche sounds fancy and French, but it’s actually really easy to throw together ahead of time. It tastes great at room temperature. As mamas, the more things we can get done ahead of time, the better! This is also a great way to get rid of a bunch of things you may have laying around in your fridge – and throw veggies in for your kids!
You can use a store-bought pie crust or try your hand at a homemade pie crust (I promise it’s not as intimidating as it seems). If you want to try and make your own crust, this is a good recipe to start with. For quiche, you will need to blind bake your pie crust. This means you’ll need to partially bake it in the oven before adding the quiche. I like to bake mine for about 15 minutes at 375, or until it’s lightly browned. This helps keep your pie crust flaky and prevents it from being too soggy to fully bake when you add the quiche. Make sure not to fully bake your pie crust! Remember you’ll need to bake it again when you pop the quiche in the oven.
Cheese & Fillings
Make sure to check your fridge for things you can use as fillings! Last time I did a sweep I found tomatoes and mushrooms in the fridge and tossed those into the quiche. You can get really creative with your quiche based on what you chose to add. Spinach and feta quiche, bacon and gruyere, summer vegetables, etc. Just make sure to adjust your salt use based on what fillings you’re adding. If I’m using bacon and feta, I’ll only add a little bit of salt because I know the flavor will be there from the fillings.
- 6 Eggs
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Milk
- 1 1/2 Cups Cheese I use about 1 cup of shredded cheese (like mozzarella or cheddar) and 1/2 cup of another cheese (feta, goat, etc).
- Up to 2 Cups Fillings Ex: Mushrooms, Bacon, Ham, Spinach, Tomatoes, etc. Most of these should be pre-cooked.
- 1/2 Tsp Pepper
- 1/4 Tsp Salt *I don't use as much salt because the fillings and cheese often provide saltiness*'
- 1 Pie Crust
- Blind bake your pie crust for 15 minutes at 375°, until it is lightly browned.
- Fillings like bacon, ham, mushrooms, and onions should be pre-cooked. You can just toss them in a pan and cook them while your pie crust is blind baking. This way, they will be ready to go when you are mixing your quiche.
- With a whisk or mixer with whisk attachment, beat the eggs, heavy cream, milk, salt, pepper.
- Add fillings and cheese to the egg and milk mixture.
- Pour quiche mixture into your partially baked pie crust and cook at 350° for 45-60 minutes. I gave a range of cooktime because it will often depend on your oven and how many fillings you added. If your pie crust starts to brown too much, you can use a pie crust shield or aluminum foil to cover it and prevent it from browning too much. You want to cook it until the quiche is set (if you give it a shake in the oven, you will see it is set). It may start to lightly brown on top - that's okay!
- Let the quiche cool for at least 20 minutes. Serve and enjoy!
Do you have some brunch recipes you love? Share them below! If you get a chance to try out this Easter brunch recipe, be sure to tag @miamimomcollective so we can see how you put together your yummy brunch! Enjoy and Happy Easter, friends!