20+ Comforting Easter Brunch Quiches for Every Palate

Easter brunch is the perfect occasion to gather with friends and family, celebrate the season of renewal, and enjoy a delicious spread of food.

If you’re looking to add something savory and satisfying to your Easter table, a quiche is the way to go.

These versatile dishes can be filled with a wide variety of ingredients, from creamy cheeses and smoky meats to vibrant vegetables and fragrant herbs.

Whether you’re a fan of classic flavors or you love experimenting with new combinations, there’s a quiche recipe out there for everyone.

In this post, we’ve curated over 20 unique and flavorful Easter brunch quiche recipes that are sure to impress your guests and make your brunch unforgettable.

From light and vegetarian options like asparagus and goat cheese to rich and savory choices like bacon and leek, you’ll find the perfect quiche to suit every palate.

Let’s dive into the delicious world of Easter brunch quiches and get ready to make your celebration extra special!

20+ Comforting Easter Brunch Quiches for Every Palate

No Easter brunch is complete without a show-stopping quiche that steals the spotlight.

Whether you prefer a classic, savory dish with eggs, cheese, and bacon or something a little more adventurous with seasonal vegetables or seafood, there are endless possibilities to explore.

These 20+ Easter brunch quiche recipes provide a variety of flavors and ingredients to create a spread that will please all your guests.

So, whether you’re hosting a large gathering or a smaller family celebration, these quiche recipes will not only satisfy hungry appetites but also elevate your brunch to a whole new level.

Whip up one—or several—of these delicious quiches and enjoy a fun, flavorful, and memorable Easter brunch with your loved ones.

Classic Spinach and Swiss Cheese Quiche

A classic Easter brunch favorite, this Spinach and Swiss Cheese Quiche is light, flavorful, and perfect for serving alongside fresh fruit and pastries. The creamy egg custard pairs wonderfully with the earthy spinach and mild Swiss cheese, making this dish a crowd-pleaser. This quiche can be made ahead and baked just before serving, saving time on Easter morning while still impressing your guests.

Ingredients:

• 1 pre-made pie crust
• 2 cups fresh spinach, chopped
• 1 cup Swiss cheese, shredded
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 1 tablespoon butter (for sautéing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat a tablespoon of butter in a skillet over medium heat. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool.
3. In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, garlic powder, and nutmeg until well combined.
4. Stir in the cooked spinach and shredded Swiss cheese.
5. Pour the egg mixture into the prepared pie crust and smooth the top.
6. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
7. Allow the quiche to cool for 5-10 minutes before slicing and serving.

This Classic Spinach and Swiss Cheese Quiche is a deliciously savory option for Easter brunch, offering a balance of creaminess and texture from the spinach and cheese. The versatility of this quiche makes it a fantastic choice whether you’re hosting a small family gathering or a larger celebration. It can easily be adapted by swapping in other cheeses or adding additional ingredients such as bacon or mushrooms. Serve with a side salad or roasted potatoes for a complete meal your guests will love.

Smoked Salmon and Dill Quiche

For a more decadent quiche, this Smoked Salmon and Dill Quiche combines the richness of smoked salmon with the fresh brightness of dill, making it a sophisticated and flavorful choice for your Easter brunch. The savory custard with salmon is complemented by the herbaceous flavor of dill, and the addition of cream cheese ensures a smooth, indulgent texture. This recipe is ideal for seafood lovers and offers a delightful twist on the traditional quiche.

Ingredients:

• 1 pre-made pie crust
• 6 oz smoked salmon, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 4 large eggs
• 2 tablespoons fresh dill, chopped
• 1 tablespoon chives, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup red onion, thinly sliced
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, cream cheese, sour cream, heavy cream, salt, and pepper until smooth.
3. Gently fold in the smoked salmon, fresh dill, chives, and red onion.
4. Pour the mixture into the prepared pie crust and sprinkle with shredded mozzarella cheese.
5. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
6. Let the quiche cool for 10 minutes before slicing. Garnish with additional fresh dill or chives if desired.

The Smoked Salmon and Dill Quiche is a perfect combination of rich and refreshing flavors that will elevate your Easter brunch. The creamy texture from the sour cream and cream cheese pairs beautifully with the smoky salmon, and the fresh dill adds a fragrant herbal note. This dish is a great way to impress guests with something unique and indulgent. Pair it with a crisp white wine or a sparkling beverage for a luxurious brunch experience that your guests will remember.

Bacon, Leek, and Cheddar Quiche

The Bacon, Leek, and Cheddar Quiche is a savory and hearty option for your Easter brunch, blending the rich flavors of crispy bacon, sweet leeks, and sharp cheddar cheese. The savory custard base is packed with flavor and the crunchy bacon gives it a satisfying texture. This quiche can be enjoyed warm or at room temperature, making it a versatile dish that can be prepared ahead of time.

Ingredients:

• 1 pre-made pie crust
• 6 slices of bacon, chopped
• 1 leek, cleaned and sliced
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon butter (for sautéing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving a little bacon grease in the pan.
3. In the same skillet, sauté the sliced leek in the leftover bacon grease (or add a tablespoon of butter if needed) for about 4-5 minutes, until softened. Set aside to cool.
4. In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and paprika until smooth.
5. Stir in the cooked bacon, sautéed leeks, and shredded cheddar cheese.
6. Pour the mixture into the prepared pie crust and smooth the top.
7. Bake for 35-40 minutes, or until the quiche is set and golden on top.
8. Let the quiche cool for 10 minutes before slicing and serving.

This Bacon, Leek, and Cheddar Quiche is a savory, comforting dish that will be a hit at your Easter brunch. The combination of crispy bacon, sweet leeks, and sharp cheddar creates a balanced, flavorful filling that pairs perfectly with the creamy custard base. This quiche can be made ahead of time and served at room temperature or warmed up, making it a practical and delicious option for entertaining. Whether you’re hosting a family gathering or a festive brunch, this quiche is sure to become a new favorite.

Tomato, Basil, and Goat Cheese Quiche

The Tomato, Basil, and Goat Cheese Quiche is a fresh and vibrant addition to your Easter brunch table. Featuring the sweet, juicy burst of tomatoes combined with the tangy, creamy goat cheese and fragrant basil, this quiche brings together the perfect balance of flavors. Its light, fluffy texture makes it a wonderful dish to complement other brunch favorites, such as salads or roasted vegetables.

Ingredients:

• 1 pre-made pie crust
• 1 cup cherry tomatoes, halved
• 1/2 cup goat cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté the halved cherry tomatoes over medium heat for 3-4 minutes, just to soften them slightly and enhance their flavor. Set aside to cool.
3. In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and dried oregano until well combined.
4. Stir in the crumbled goat cheese, chopped basil, sautéed tomatoes, and shredded mozzarella cheese.
5. Pour the egg mixture into the prepared pie crust, spreading everything evenly.
6. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
7. Allow the quiche to cool for 10 minutes before slicing and serving.

This Tomato, Basil, and Goat Cheese Quiche offers a refreshing, herbaceous twist on the traditional quiche, with the perfect combination of creamy goat cheese and juicy tomatoes. The fresh basil adds a burst of flavor, making each bite feel light and summery. This quiche is perfect for Easter brunch as it balances well with both fresh spring salads and savory sides. It’s easy to prepare and can be served warm or at room temperature, making it a versatile dish that can be enjoyed at any time of day.

Asparagus and Parmesan Quiche

The Asparagus and Parmesan Quiche is a perfect springtime treat, showcasing fresh, tender asparagus and the rich, nutty flavor of Parmesan cheese. The combination of the crisp asparagus with the creamy egg custard is a match made in heaven, and the addition of Parmesan adds a savory depth of flavor. This light and flavorful quiche is ideal for a sophisticated Easter brunch that feels both elegant and comforting.

Ingredients:

• 1 pre-made pie crust
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil (for sautéing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat and sauté the asparagus for about 3-4 minutes, just until tender and lightly browned. Set aside to cool.
3. In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and garlic powder until smooth.
4. Stir in the sautéed asparagus and grated Parmesan cheese.
5. Pour the mixture into the prepared pie crust, smoothing the top.
6. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for 10 minutes before slicing and serving.

The Asparagus and Parmesan Quiche is a delightful addition to your Easter brunch menu, offering a fresh and savory flavor that highlights the best of spring vegetables. The creamy texture of the egg custard combined with the tender asparagus and sharp Parmesan creates a balanced and satisfying dish. This quiche is perfect for anyone who loves the earthy flavor of asparagus and the rich, umami taste of Parmesan. Serve it with a side of fruit or a simple green salad to complete a well-rounded brunch.

Ham, Mushroom, and Gruyère Quiche

The Ham, Mushroom, and Gruyère Quiche is a hearty, savory option that combines the richness of ham, the earthiness of mushrooms, and the nutty flavor of Gruyère cheese. This quiche is ideal for those who prefer a more substantial dish at their Easter brunch, offering layers of flavors that are both satisfying and indulgent. It’s a great choice for making ahead and reheating just before serving.

Ingredients:

• 1 pre-made pie crust
• 1 cup cooked ham, diced
• 1/2 cup mushrooms, sliced
• 1 cup Gruyère cheese, shredded
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon thyme
• 1 tablespoon butter (for sautéing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the butter in a skillet over medium heat and sauté the sliced mushrooms until they release their moisture and become tender, about 5-6 minutes. Set aside to cool.
3. In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and thyme until smooth.
4. Stir in the cooked ham, sautéed mushrooms, and shredded Gruyère cheese.
5. Pour the mixture into the prepared pie crust, smoothing the top.
6. Bake for 35-40 minutes, or until the quiche is set and golden on top.
7. Let the quiche cool for 10 minutes before slicing and serving.

The Ham, Mushroom, and Gruyère Quiche is a rich and flavorful choice that pairs perfectly with the celebration of Easter brunch. The combination of savory ham, earthy mushrooms, and creamy Gruyère offers a satisfying, comforting dish that can be enjoyed by everyone. The texture is creamy and smooth, with just the right balance of savory flavors. This quiche is versatile enough to serve as the main dish or alongside a variety of light sides such as fresh salads or roasted vegetables, making it a great centerpiece for any brunch gathering.

Broccoli and Cheddar Quiche

A hearty and satisfying choice for your Easter brunch, the Broccoli and Cheddar Quiche is filled with vibrant green broccoli and sharp, creamy cheddar cheese. This classic combination is both comforting and nutritious, with the broccoli adding a fresh, vegetal taste that balances the richness of the cheese and eggs. Whether you’re serving it warm or at room temperature, this quiche will please guests of all ages and is perfect for those looking for a vegetarian option.

Ingredients:

• 1 pre-made pie crust
• 2 cups fresh broccoli florets, steamed and chopped
• 1 1/2 cups cheddar cheese, shredded
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli florets for about 3-4 minutes until tender but still vibrant green. Drain well and chop into small pieces.
3. In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, onion powder, and garlic powder.
4. Stir in the steamed broccoli and shredded cheddar cheese.
5. Pour the egg mixture into the prepared pie crust, smoothing the top.
6. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for 10 minutes before slicing and serving.

The Broccoli and Cheddar Quiche is a crowd-pleasing option for Easter brunch, offering a deliciously creamy filling paired with the mild bitterness of broccoli and the tang of cheddar. It’s easy to prepare and can be served warm or at room temperature, making it convenient for any brunch setting. The combination of flavors is satisfying and rich, while still providing the health benefits of fresh vegetables. Serve it alongside a fresh fruit salad or roasted potatoes to create a complete, balanced meal that will keep your guests coming back for more.

Mushroom, Spinach, and Ricotta Quiche

The Mushroom, Spinach, and Ricotta Quiche is a delightful and wholesome choice for your Easter brunch, combining earthy mushrooms, fresh spinach, and creamy ricotta cheese. This quiche offers a lighter yet flavorful filling that pairs beautifully with the flaky pie crust. It’s a great option for those who enjoy a savory vegetarian dish, and the ricotta cheese adds a velvety texture to the custard-like filling.

Ingredients:

• 1 pre-made pie crust
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon thyme
• 1 tablespoon olive oil (for sautéing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat and sauté the mushrooms until they soften and release their moisture, about 5-6 minutes. Add the chopped spinach and cook for another 1-2 minutes until wilted. Remove from heat and set aside.
3. In a large bowl, whisk together the eggs, heavy cream, whole milk, ricotta cheese, salt, pepper, and thyme.
4. Stir in the sautéed mushrooms and spinach mixture.
5. Pour the mixture into the prepared pie crust and smooth the top.
6. Bake for 35-40 minutes, or until the quiche is set and golden on top.
7. Let the quiche cool for 10 minutes before slicing and serving.

This Mushroom, Spinach, and Ricotta Quiche offers a wonderful balance of earthy, creamy, and savory flavors, perfect for a light yet satisfying Easter brunch. The combination of mushrooms and spinach gives the quiche a fresh, green touch, while the ricotta adds a luxurious creaminess. It’s a perfect option for vegetarians or anyone looking for a flavorful, healthier quiche that doesn’t sacrifice taste. Serve this dish with a refreshing citrus salad or a side of roasted vegetables to complete your brunch spread.

Crab and Leek Quiche

For a more luxurious Easter brunch option, this Crab and Leek Quiche is a flavorful, elegant dish that combines the sweetness of crab with the mild, savory taste of leeks. The delicate seafood flavor of the crab pairs beautifully with the soft, caramelized leeks, while the egg custard binds it all together into a rich, indulgent filling. This quiche is perfect for serving as the centerpiece of a spring brunch.

Ingredients:

• 1 pre-made pie crust
• 1 cup crab meat, cooked and flaked
• 1 leek, cleaned and sliced
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon butter (for sautéing)
• 1/2 cup Gruyère cheese, shredded

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the butter in a skillet over medium heat and sauté the sliced leek until soft and golden, about 6-8 minutes. Set aside to cool.
3. In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and paprika.
4. Stir in the sautéed leeks, crab meat, and shredded Gruyère cheese.
5. Pour the mixture into the prepared pie crust and smooth the top.
6. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
7. Allow the quiche to cool for 10 minutes before slicing and serving.

The Crab and Leek Quiche is an indulgent yet delicate choice for your Easter brunch, offering a rich combination of seafood and fresh, caramelized leeks. The crab adds a sweet, tender texture that pairs wonderfully with the creamy, savory egg custard. Gruyère cheese enhances the overall flavor with its nutty undertones. This quiche is a perfect way to elevate your brunch menu, and it pairs wonderfully with light, crisp white wines or sparkling water for a refreshing meal. Serve it with a side of spring greens for a truly memorable brunch experience.

Ham and Swiss Quiche

A classic and crowd-pleasing option for your Easter brunch, the Ham and Swiss Quiche brings together savory ham and nutty Swiss cheese in a smooth, egg custard. The mild flavor of the Swiss cheese perfectly complements the rich, smoky taste of the ham, creating a harmonious balance that will be a hit with your guests. This hearty quiche is perfect for those who enjoy a more traditional, protein-packed brunch dish that is both filling and flavorful.

Ingredients:

• 1 pre-made pie crust
• 1 1/2 cups cooked ham, diced
• 1 1/2 cups Swiss cheese, shredded
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Dijon mustard (optional)
• 1/4 teaspoon dried thyme

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, Dijon mustard, and thyme.
3. Sprinkle the diced ham and shredded Swiss cheese evenly into the pie crust.
4. Pour the egg mixture over the ham and cheese, spreading evenly.
5. Bake for 35-40 minutes, or until the quiche is set and golden brown on top.
6. Let the quiche rest for 10 minutes before slicing and serving.

The Ham and Swiss Quiche is a timeless favorite that’s perfect for a satisfying Easter brunch. The savory ham pairs wonderfully with the smooth, nutty flavor of Swiss cheese, creating a rich filling that is balanced by the creamy egg base. This quiche is easy to prepare and incredibly versatile, making it a great option for large gatherings or smaller family meals. Serve it alongside a simple salad or fresh fruit for a complete and delightful brunch experience that will have everyone asking for the recipe.

Asparagus and Goat Cheese Quiche

The Asparagus and Goat Cheese Quiche is a light yet decadent dish, perfect for celebrating the spring season at your Easter brunch. The tender, slightly sweet asparagus pairs beautifully with the tangy and creamy goat cheese, while the egg mixture creates a soft, custard-like filling. This quiche is as visually stunning as it is flavorful, with the vibrant green asparagus adding a pop of color to the dish.

Ingredients:

• 1 pre-made pie crust
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup goat cheese, crumbled
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil (for sautéing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the asparagus pieces until tender but still vibrant, about 5-6 minutes. Set aside to cool.
3. In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and garlic powder.
4. Stir in the sautéed asparagus and crumbled goat cheese.
5. Pour the mixture into the prepared pie crust and smooth the top.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Allow the quiche to cool for 10 minutes before slicing and serving.

The Asparagus and Goat Cheese Quiche is a flavorful and elegant addition to any Easter brunch table. The asparagus provides a fresh, springtime element, while the tangy goat cheese adds a creamy richness that beautifully complements the eggs. This quiche is both light and satisfying, making it an ideal choice for those who want a dish that’s both flavorful and health-conscious. It pairs wonderfully with a fresh green salad, making for a well-rounded and delicious meal that’s sure to impress your guests.

Tomato and Basil Quiche

A burst of fresh flavors, the Tomato and Basil Quiche is a perfect choice for a light yet satisfying Easter brunch. The juicy, ripe tomatoes offer a sweet, savory flavor, while the fragrant basil adds a fresh herbal note. The egg custard, with its creamy richness, brings everything together into a delicious, harmonious bite. This quiche is a wonderful way to celebrate the start of the spring season with fresh, vibrant ingredients.

Ingredients:

• 1 pre-made pie crust
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, and pepper.
3. Stir in the chopped basil, halved cherry tomatoes, mozzarella cheese, and Parmesan cheese.
4. Pour the mixture into the prepared pie crust and smooth the top.
5. Bake for 30-35 minutes, or until the quiche is set and golden on top.
6. Let the quiche cool for 10 minutes before slicing and serving.

The Tomato and Basil Quiche is a wonderfully light and fresh option for your Easter brunch. The combination of juicy tomatoes, fragrant basil, and creamy cheese creates a deliciously satisfying dish that is perfect for the season. This quiche is quick to prepare and will surely brighten up your brunch spread with its vibrant colors and bright flavors. Pair it with a crisp glass of white wine or a refreshing iced tea to complete your meal and impress your guests with this delightful, easy-to-make dish.

Bacon and Leek Quiche

For a savory and satisfying option, the Bacon and Leek Quiche is a perfect choice for your Easter brunch. The smoky bacon adds a rich, crispy texture that pairs wonderfully with the tender, sweet leeks. Combined with the creamy custard made from eggs, heavy cream, and a touch of cheese, this quiche is a flavor-packed dish that will please both meat lovers and those who enjoy a bit of vegetable sweetness. This dish combines indulgence with freshness, offering a great balance for a festive brunch spread.

Ingredients:

• 1 pre-made pie crust
• 6 slices bacon, cooked and crumbled
• 2 leeks, cleaned and thinly sliced
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/2 cup cheddar cheese, shredded
• 1/4 cup Parmesan cheese, grated

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the bacon until crispy, then remove and crumble it. Drain the excess bacon fat.
3. In the same skillet, sauté the sliced leeks in the bacon drippings until softened and lightly caramelized, about 5-6 minutes. Set aside to cool.
4. In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and smoked paprika.
5. Stir in the crumbled bacon, sautéed leeks, and both cheeses.
6. Pour the mixture into the prepared pie crust, spreading it evenly.
7. Bake for 35-40 minutes, or until the quiche is golden brown on top and set in the center.
8. Let the quiche cool for 10 minutes before slicing and serving.

The Bacon and Leek Quiche is an indulgent yet balanced option for Easter brunch, offering a savory mix of smoky bacon, sweet leeks, and rich cheeses. It’s a great way to enjoy a classic combination with the added twist of a silky, creamy filling. This quiche works beautifully with a variety of sides, such as roasted vegetables or a light green salad, and is sure to satisfy your guests with its comforting, flavorful filling. It’s the kind of dish that will leave everyone coming back for more.

Smoked Salmon and Dill Quiche

A sophisticated and flavorful option for your Easter brunch, the Smoked Salmon and Dill Quiche combines the rich, smoky taste of salmon with the bright, herby notes of fresh dill. The delicate egg custard adds a smooth texture, while the flavor of the salmon is complemented by a touch of cream and the slight tanginess of cream cheese. This quiche is perfect for those who enjoy seafood and are looking for a dish that’s both elegant and easy to prepare.

Ingredients:

• 1 pre-made pie crust
• 1 cup smoked salmon, chopped
• 3 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon lemon zest
• 1/4 cup red onion, finely chopped
• 1/2 cup Gruyère cheese, shredded

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, lemon zest, and chopped dill.
3. Spread the softened cream cheese evenly across the bottom of the pie crust.
4. Layer the chopped smoked salmon, red onion, and Gruyère cheese evenly over the cream cheese.
5. Pour the egg mixture over the top, making sure it’s evenly distributed.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for 10 minutes before slicing and serving.

The Smoked Salmon and Dill Quiche is a luxurious and flavorful dish that brings an elegant touch to your Easter brunch. The combination of smoked salmon, cream cheese, and fresh dill creates a sophisticated balance of flavors, while the creamy custard and Gruyère cheese add richness and depth. This quiche pairs wonderfully with a light salad or fresh fruit and can be served as a standout dish in any brunch spread. Its savory, delicate flavors will surely impress your guests and add a festive flair to your table.

Pesto and Roasted Red Pepper Quiche

The Pesto and Roasted Red Pepper Quiche is a vibrant, flavorful dish that celebrates the freshness of spring. The pesto adds a bright, herbaceous kick, while the sweet roasted red peppers provide a rich, smoky sweetness. Combined with a smooth egg custard and a touch of mozzarella cheese, this quiche is both savory and aromatic. It’s a perfect choice for those seeking a vegetarian quiche that offers a bold, exciting flavor profile.

Ingredients:

• 1 pre-made pie crust
• 1/2 cup pesto (store-bought or homemade)
• 1/2 cup roasted red peppers, drained and chopped
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the eggs, heavy cream, whole milk, salt, and pepper.
3. Spread the pesto evenly over the bottom of the pie crust.
4. Layer the roasted red peppers and shredded mozzarella cheese over the pesto.
5. Pour the egg mixture over the layers, and sprinkle Parmesan cheese on top.
6. Bake for 30-35 minutes, or until the quiche is set and golden brown on top.
7. Let the quiche cool for 10 minutes before slicing and serving.

The Pesto and Roasted Red Pepper Quiche is a visually stunning and flavorful dish that will brighten up any Easter brunch table. The pesto’s fresh, herbaceous notes combine perfectly with the smoky-sweet roasted red peppers, creating a vibrant and satisfying quiche. With its smooth egg filling and melty cheese, this dish is a great vegetarian option that doesn’t compromise on flavor. Serve it with a light salad or a side of roasted potatoes to round out a delicious and festive Easter meal.

Note: More recipes are coming soon!