25+ Easy and Flavorful Sunday Quiche Recipes Everyone Will Love

Sundays are perfect for indulgence, relaxation, and delicious homemade meals that bring people together.

Quiche, with its buttery crust and versatile fillings, is a brunch classic that never fails to impress.

Whether you’re hosting a family brunch, meal prepping for the week, or simply looking for a creative way to elevate your Sunday table, quiche is the answer.

With endless combinations of fresh vegetables, savory meats, creamy cheeses, and aromatic herbs, there’s a quiche to suit every palate.

This collection of 25+ Sunday quiche recipes is your ultimate guide to mastering the art of quiche-making.

From classics like Ham and Swiss Cheese to gourmet twists like Roasted Red Pepper and Ricotta or Carrot and Thyme, these recipes are as diverse as they are delicious.

Whether you prefer something hearty and comforting or light and refreshing, these quiches will turn your Sunday into a culinary celebration.

So, grab your favorite pie crust and let’s dive into a world of mouthwatering possibilities!

25+ Easy and Flavorful Sunday Quiche Recipes Everyone Will Love

Quiche is more than just a dish; it’s a versatile canvas for your culinary creativity.

These 25+ Sunday quiche recipes showcase how diverse and exciting quiche can be, whether you’re craving something classic, veggie-packed, or indulgently rich.

With options ranging from quick and simple to show-stopping gourmet, this collection ensures you’ll never run out of inspiration for your Sunday brunches.

Each recipe invites you to mix and match flavors, experiment with seasonal ingredients, and savor the joy of cooking for loved ones.

Pair your quiche with fresh salads, roasted veggies, or even a mimosa for the ultimate Sunday dining experience.

Whether you’re a seasoned quiche enthusiast or a first-time baker, these recipes will leave you with satisfying meals and cherished memories.

So, why wait? Make this Sunday extra special with a homemade quiche that’s as delightful to prepare as it is to eat.

Spinach and Feta Sunday Quiche

This savory quiche combines the earthy flavors of spinach with the tanginess of feta cheese, creating a light yet satisfying dish perfect for a Sunday brunch. The combination of eggs, cream, and a buttery crust makes it rich and comforting, while the spinach adds a healthy touch. It’s an ideal choice for those looking to start their day with something flavorful yet not too heavy.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cups fresh spinach, washed and chopped
• 1 cup feta cheese, crumbled
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• Salt and pepper to taste
• 1/2 teaspoon nutmeg (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. Add the spinach to the pan and cook until wilted. Remove from heat and let cool.
4. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
5. Add the spinach and onion mixture into the egg mixture, followed by the crumbled feta cheese. Stir to combine.
6. Pour the mixture into the prepared pie crust and spread it out evenly.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown on top.
8. Let the quiche cool for 5-10 minutes before slicing and serving.

The spinach and feta quiche is a delightful and savory dish that makes a perfect addition to any Sunday brunch table. Its creamy texture, paired with the slight crunch of the crust, offers a satisfying mouthfeel. The balance between the rich egg custard and the earthy spinach makes it not only delicious but also a slightly healthier option for those wanting to start their day on a lighter note. Serve it with a light salad or some roasted potatoes for a complete meal.

Bacon and Leek Sunday Quiche

This quiche is a rich and comforting combination of crispy bacon and sweet leeks. The smoky flavor of bacon is perfectly complemented by the delicate, onion-like sweetness of the leeks, making this a delicious choice for any weekend gathering. The egg custard is smooth and creamy, enveloping the flavors in every bite, while the buttery crust adds the perfect crunch.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 6 slices of bacon, chopped
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup cheddar cheese, shredded
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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 and drain on a paper towel.
3. In the same skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5 minutes, until they are softened and slightly caramelized. Set aside.
4. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth.
5. Add the cooked bacon and sautéed leeks into the egg mixture and stir in the shredded cheddar cheese.
6. Pour the mixture into the prepared pie crust and spread evenly.
7. Bake for 35-40 minutes, or until the quiche is set and golden brown on top.
8. Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

The bacon and leek quiche is a luxurious and savory option that brings together the richness of bacon and the subtle sweetness of leeks. The crispy bacon adds a satisfying texture, while the leeks offer a soft and fragrant contrast. This quiche pairs beautifully with a crisp green salad or a slice of warm, buttered toast. It’s perfect for brunch, lunch, or even a light dinner, leaving everyone satisfied without feeling too heavy.

Mushroom and Gruyère Sunday Quiche

For those who love the earthy flavor of mushrooms and the nutty, slightly sweet taste of Gruyère cheese, this quiche is a must-try. The combination of sautéed mushrooms and Gruyère creates a rich, savory filling that’s beautifully balanced by the smooth egg custard. This quiche is an excellent vegetarian option and can easily be made gluten-free by using a gluten-free crust.

Ingredients:

• 1 pre-made pie crust (or gluten-free crust if desired)
• 2 tablespoons butter
• 2 cups mushrooms (button or cremini), sliced
• 1 small onion, finely chopped
• 1/2 teaspoon thyme leaves (fresh or dried)
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup Gruyère cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, melt the butter over medium heat. Add the onions and cook for 3-4 minutes until softened.
3. Add the sliced mushrooms and thyme to the skillet. Cook, stirring occasionally, until the mushrooms are tender and browned, about 8 minutes. Season with salt and pepper to taste.
4. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth.
5. Stir in the cooked mushrooms and onion mixture, followed by the shredded Gruyère cheese.
6. Pour the mixture into the prepared pie crust and spread it evenly.
7. Bake for 35-40 minutes, or until the quiche is golden brown and set in the center.
8. Let it cool for 5-10 minutes before slicing and serving.

The mushroom and Gruyère quiche is a delectable dish that perfectly combines the savory depth of mushrooms with the creamy richness of Gruyère cheese. The earthy mushrooms create a hearty filling, while the Gruyère adds a melt-in-your-mouth quality. This quiche is both satisfying and elegant, making it an excellent choice for a special brunch or a cozy Sunday meal. Pair it with a glass of white wine or a fresh green salad for a complete, delightful meal.

Tomato and Basil Sunday Quiche

A fresh and vibrant combination of sweet, juicy tomatoes and aromatic basil, this quiche is perfect for those who love Mediterranean-inspired flavors. The creamy custard is infused with the richness of the tomatoes and the fragrance of fresh basil, creating a light yet flavorful dish. It’s an excellent choice for a summer brunch or a Sunday meal, bringing a burst of freshness to your table.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 large tomatoes, sliced
• 1/4 cup fresh basil, chopped
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup mozzarella cheese, shredded
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the sliced tomatoes on a paper towel to absorb excess moisture. This helps prevent the quiche from becoming too watery.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and garlic powder until smooth.
4. Sprinkle half of the shredded mozzarella cheese into the bottom of the pie crust.
5. Arrange the tomato slices over the cheese, then sprinkle the fresh basil on top.
6. Pour the egg mixture over the tomatoes and basil, then top with the remaining mozzarella cheese.
7. Bake for 30-35 minutes, or until the quiche is golden and set.
8. Allow the quiche to cool for 5-10 minutes before slicing and serving.

The tomato and basil quiche is a vibrant and satisfying dish that celebrates fresh ingredients. The creamy custard pairs beautifully with the sweet tomatoes and fragrant basil, creating a quiche that is light but bursting with flavor. It’s a wonderful option for a casual Sunday meal, and can easily be served with a side of mixed greens or roasted vegetables. This quiche brings a bit of summer into your kitchen, no matter the season.

Broccoli and Cheddar Sunday Quiche

This classic combination of broccoli and cheddar cheese is a hearty and satisfying option that’s perfect for a comforting Sunday brunch. The tender broccoli florets blend seamlessly with the sharp cheddar, creating a creamy and flavorful filling. It’s a great way to sneak in some vegetables while indulging in a rich, savory dish.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 cups broccoli florets, steamed or blanched
• 1 tablespoon olive oil
• 1 small onion, chopped
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 1/2 cups sharp cheddar cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam or blanch the broccoli florets until just tender, about 3-4 minutes. Drain well and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth.
5. Spread the steamed broccoli and sautéed onion evenly over the pie crust.
6. Pour the egg mixture over the vegetables and top with the shredded cheddar cheese.
7. Bake for 35-40 minutes, or until the quiche is set and golden on top.
8. Let the quiche cool for a few minutes before slicing and serving.

The broccoli and cheddar quiche is a rich, cheesy, and satisfying dish that brings together the wholesome flavors of broccoli and sharp cheddar cheese. The creamy custard fills every bite with delicious flavor, while the crisp crust adds the perfect contrast. This quiche is a great way to enjoy vegetables in a comforting, indulgent way. Pair it with a light salad or some roasted potatoes for a complete and satisfying meal.

Smoked Salmon and Dill Sunday Quiche

For those who enjoy a more luxurious brunch, this smoked salmon and dill quiche is the perfect choice. The delicate smoky flavor of the salmon pairs beautifully with the fresh, herbaceous dill and creamy custard. This quiche offers a sophisticated twist on the classic, making it a great option for a special Sunday meal or holiday brunch.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 4 ounces smoked salmon, chopped
• 2 tablespoons fresh dill, chopped
• 1 small red onion, thinly sliced
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup cream cheese, softened
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté the red onion slices over medium heat for 4-5 minutes, until softened and slightly caramelized. Set aside.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth. Stir in the cream cheese until well incorporated.
4. Add the smoked salmon, caramelized onions, and chopped dill to the egg mixture and stir gently to combine.
5. Pour the mixture into the prepared pie crust and spread it evenly.
6. Bake for 35-40 minutes, or until the quiche is set and golden on top.
7. Let the quiche cool for a few minutes before slicing and serving.

The smoked salmon and dill quiche is a sophisticated, savory dish that elevates your brunch game. The rich flavor of smoked salmon is balanced by the fresh dill and creamy egg custard, creating a deliciously complex dish. This quiche is perfect for a special occasion or a lazy Sunday morning when you want to indulge in something a little more luxurious. Pair it with a glass of chilled white wine or a crisp salad for a complete brunch experience.

Zucchini and Goat Cheese Sunday Quiche

This light and flavorful quiche combines the mild taste of zucchini with the creamy richness of goat cheese. The fresh zucchini adds a satisfying crunch, while the tangy goat cheese elevates the flavor profile, creating a balanced and delicious dish. This quiche is perfect for anyone looking for a lighter option without compromising on taste, making it an excellent choice for a Sunday brunch or a light lunch.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 medium zucchinis, thinly sliced
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 3/4 cup goat cheese, crumbled
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the zucchini slices and cook for about 5 minutes, until softened and slightly golden. Season with garlic powder, salt, and pepper.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth.
4. Spread the cooked zucchini evenly in the bottom of the pie crust, then crumble the goat cheese over the top.
5. Pour the egg mixture over the zucchini and goat cheese, spreading it evenly.
6. Bake for 30-35 minutes, or until the quiche is golden brown and set in the center.
7. Let it cool for a few minutes, then garnish with fresh basil before serving.

The zucchini and goat cheese quiche is a wonderfully light and flavorful dish that brings out the natural sweetness of the zucchini and the creamy richness of the goat cheese. It’s a great choice for those who enjoy fresh, seasonal ingredients and a more delicate quiche. Serve it with a side of greens or a light soup for a perfect, satisfying meal that won’t feel too heavy.

Sweet Potato and Caramelized Onion Sunday Quiche

This savory-sweet quiche features the rich, natural sweetness of roasted sweet potatoes paired with the deep flavor of caramelized onions. The combination of these two ingredients in a creamy egg custard creates a comforting and unique dish that is perfect for a cozy Sunday brunch. The earthy flavors are well complemented by the sharpness of the cheese, making every bite a satisfying experience.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 cup Gruyère cheese, shredded
• Salt and pepper to taste
• 1/4 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed sweet potatoes in olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and lightly caramelized.
3. While the sweet potatoes are roasting, heat a little olive oil in a pan over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until they are deeply caramelized and golden brown.
4. In a large bowl, whisk together the eggs, heavy cream, milk, cinnamon (if using), salt, and pepper.
5. Once the sweet potatoes are done roasting, spread them evenly in the bottom of the pie crust. Add the caramelized onions on top, followed by the shredded Gruyère cheese.
6. Pour the egg mixture over the vegetables and cheese, ensuring everything is well covered.
7. Bake for 35-40 minutes, or until the quiche is set and golden on top.
8. Let the quiche cool for a few minutes before slicing and serving.

The sweet potato and caramelized onion quiche is a warm and comforting dish that combines rich, earthy flavors with a hint of sweetness. The caramelized onions bring out the natural sugars of the sweet potatoes, while the Gruyère cheese adds a nutty, savory note. This quiche is a great way to celebrate the flavors of fall or to enjoy a hearty brunch that feels indulgent yet balanced. Pair it with a light salad or roasted vegetables for a complete meal.

Asparagus and Parmesan Sunday Quiche

This elegant quiche features the delicate, fresh flavor of asparagus paired with the rich, nutty taste of Parmesan cheese. The asparagus adds a slight crunch and vibrant color to the dish, while the Parmesan cheese brings depth and sharpness to the creamy custard. Perfect for a light yet refined brunch, this quiche will impress both guests and family alike.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 3/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• 1/4 teaspoon lemon zest (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a pan over medium heat. Add the asparagus pieces and sauté for about 5-7 minutes, until just tender. Season with salt and pepper.
3. In a bowl, whisk together the eggs, heavy cream, milk, lemon zest (if using), salt, and pepper until smooth.
4. Spread the sautéed asparagus evenly in the pie crust, then sprinkle with the grated Parmesan cheese.
5. Pour the egg mixture over the asparagus and cheese, spreading it evenly.
6. Bake for 30-35 minutes, or until the quiche is golden brown and set in the center.
7. Allow the quiche to cool for a few minutes before slicing and serving.

The asparagus and Parmesan quiche is a fresh and flavorful dish that highlights the delicate taste of asparagus with the rich, salty bite of Parmesan. The creamy egg custard ties everything together, making each slice a satisfying experience. This quiche is perfect for a springtime brunch or a light lunch, and it pairs wonderfully with a crisp white wine or a side of mixed greens.

Ham and Swiss Cheese Sunday Quiche

This classic quiche combines the savory, smoky flavor of ham with the nutty richness of Swiss cheese. The creamy custard enhances these timeless ingredients, making it a reliable crowd-pleaser. Whether you’re hosting a family brunch or enjoying a lazy Sunday morning, this quiche is sure to satisfy.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup cooked ham, diced
• 1 cup Swiss cheese, shredded
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 tablespoon chopped parsley (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until smooth.
3. Spread the diced ham evenly in the pie crust, followed by the shredded Swiss cheese.
4. Pour the egg mixture over the ham and cheese, ensuring it fills the crust evenly.
5. Bake for 30-35 minutes, or until the quiche is golden brown and set in the center.
6. Allow the quiche to cool for 5-10 minutes before slicing. Garnish with chopped parsley if desired.

The ham and Swiss cheese quiche is a hearty and satisfying dish that delivers simple yet comforting flavors. The savory ham and rich cheese are perfectly complemented by the creamy custard, making every bite a delightful indulgence. This quiche pairs wonderfully with a fruit salad or roasted potatoes for a complete Sunday meal.

Spinach and Feta Sunday Quiche

This vibrant and flavorful quiche features the classic combination of spinach and tangy feta cheese. The earthy spinach balances perfectly with the salty richness of feta, creating a well-rounded dish that’s both nutritious and indulgent. It’s an excellent choice for a health-conscious yet satisfying Sunday brunch.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon olive oil
• 3/4 cup feta cheese, crumbled
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• Salt and pepper to taste
• 1/4 teaspoon dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and oregano until smooth.
4. Spread the wilted spinach evenly in the pie crust, then sprinkle the crumbled feta cheese over the top.
5. Pour the egg mixture over the spinach and cheese, ensuring even coverage.
6. Bake for 30-35 minutes, or until the quiche is set and golden.
7. Allow the quiche to cool for a few minutes before slicing and serving.

The spinach and feta quiche is a delightful combination of fresh greens and bold cheese, resulting in a dish that feels indulgent yet light. The creamy custard ties the flavors together beautifully, making it a versatile option for brunch or even dinner. Serve it with a fresh tomato salad or some crusty bread for a delicious meal.

Mushroom and Gruyère Sunday Quiche

This rich and earthy quiche highlights the umami flavor of mushrooms paired with the nutty, slightly sweet taste of Gruyère cheese. The combination creates a decadent dish that’s perfect for a cozy Sunday meal. The creamy custard amplifies the flavors, making this quiche a true treat for mushroom lovers.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 cups mushrooms, sliced (e.g., cremini, button, or shiitake)
• 1 tablespoon butter
• 1/2 teaspoon thyme (fresh or dried)
• 1 cup Gruyère cheese, shredded
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, melt the butter over medium heat. Add the sliced mushrooms and thyme, cooking until the mushrooms are tender and their liquid has evaporated, about 8-10 minutes.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth.
4. Spread the cooked mushrooms evenly in the pie crust, then sprinkle with the shredded Gruyère cheese.
5. Pour the egg mixture over the mushrooms and cheese, ensuring even distribution.
6. Bake for 35-40 minutes, or until the quiche is golden and set in the center.
7. Allow the quiche to cool for a few minutes before slicing and serving.

The mushroom and Gruyère quiche is a sophisticated dish that captures the essence of earthy mushrooms and the nutty depth of Gruyère. The creamy custard enhances every bite, making it an indulgent yet comforting option for brunch. Pair it with a simple green salad or a warm bowl of soup for a truly satisfying meal.

Bacon and Leek Sunday Quiche

This flavorful quiche combines the smoky, savory taste of bacon with the delicate sweetness of leeks. The custard base ties these ingredients together in a creamy, luscious dish that is sure to be a crowd-pleaser. Perfect for a cozy Sunday brunch, this quiche strikes a balance between indulgence and comfort.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 6 strips of bacon, cooked and crumbled
• 1 large leek, thinly sliced (white and light green parts only)
• 1 tablespoon butter
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup sharp cheddar cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, melt the butter over medium heat and sauté the leeks until softened, about 5-7 minutes. Set aside.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth.
4. Spread the crumbled bacon evenly in the pie crust, followed by the sautéed leeks and shredded cheddar cheese.
5. Pour the egg mixture over the bacon, leeks, and cheese, spreading it evenly.
6. Bake for 30-35 minutes, or until the quiche is golden brown and set in the center.
7. Allow the quiche to cool for 5-10 minutes before slicing and serving.

The bacon and leek quiche is a delightful combination of smoky and sweet flavors, brought together by the creamy custard. The leeks add a subtle sweetness that balances the rich, salty bacon, creating a harmonious flavor profile. Serve this with a side of roasted potatoes or a fresh green salad for a complete, satisfying meal.

Roasted Red Pepper and Ricotta Sunday Quiche

This vibrant and creamy quiche features the sweetness of roasted red peppers and the mild, creamy texture of ricotta cheese. It’s a deliciously unique dish that adds a pop of color and flavor to your Sunday brunch. The custard ties these ingredients together beautifully, creating a quiche that’s both light and indulgent.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup roasted red peppers, diced
• 3/4 cup ricotta cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• 1/4 teaspoon smoked paprika (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, heavy cream, milk, Parmesan cheese, smoked paprika (if using), salt, and pepper until smooth.
3. Spread the roasted red peppers evenly in the pie crust, followed by dollops of ricotta cheese.
4. Pour the egg mixture over the peppers and ricotta, ensuring even coverage.
5. Bake for 30-35 minutes, or until the quiche is set and golden on top.
6. Let the quiche cool for a few minutes before slicing and serving.

The roasted red pepper and ricotta quiche is a beautifully balanced dish that highlights the natural sweetness of the peppers and the creamy texture of ricotta. The smoky undertone from the paprika adds depth, making this quiche a standout option for a special brunch. Pair it with a crisp green salad or roasted asparagus for a light yet satisfying meal.

Carrot and Thyme Sunday Quiche

This unique and earthy quiche celebrates the natural sweetness of carrots, enhanced by the herbaceous notes of fresh thyme. The creamy custard ties everything together, while a touch of Gruyère cheese adds a subtle nutty richness. It’s an elegant yet simple dish perfect for a relaxing Sunday.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 cups carrots, shredded or thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 cup Gruyère cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the shredded or sliced carrots and sauté until just tender, about 5 minutes. Stir in the thyme and season with salt and pepper.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth.
4. Spread the sautéed carrots evenly in the pie crust, then sprinkle with the Gruyère cheese.
5. Pour the egg mixture over the carrots and cheese, ensuring even coverage.
6. Bake for 35-40 minutes, or until the quiche is golden and set in the center.
7. Allow the quiche to cool for a few minutes before slicing and serving.

The carrot and thyme quiche is a wonderfully fresh and wholesome dish, perfect for those who appreciate unique flavor combinations. The sweet carrots and fragrant thyme create a harmonious balance, while the Gruyère cheese adds a touch of indulgence. This quiche pairs beautifully with a warm soup or a crusty baguette for a memorable Sunday meal.

Note: More recipes​ are coming soon!