Brunch is such a great way to bring love to the table at Easter. This Springtime Quiche is a great way to celebrate with your family and friends.
Easter Brunch
As the crisp air of spring greets, you know Easter is on its way. Easter celebration calls for something special, something that would perfectly complement the joyous spirit of the occasion. And what could be more fitting than two delectable quiche dishes, each bursting with flavor and creaminess? Together, these two quiche dishes create a feast. Easter is such a great time to gather with family and friends bringing love to the table. It reminds us of the simple pleasures in life – good food, good company, and the promise of new beginnings. Happy Easter!
Frozen Pie Crust
As you’re reading through this recipe you’ll notice there’s no recipe for a pie crust for this Springtime quiche. Well, there’s a good reason for that. I’m not much a baker so I usually use a frozen crust. Cutting down on time, gets you to the enjoyment of the finished quiche quicker. If you are a baker, and you like to make pie crust, by all means, go for it. The frozen pie crust usually come 2 to a package, which is what inspired me to make 2 different quiches.
Leftovers
While the recipe calls for only 6 ounces of meat, I like to cook the whole pound of each bacon and sausage to use later, and some of it seems to get eaten before it makes it into the quiche, 🤷🏼♀️. Plus I have a few recipes I’ll share with you where I use the extra meat and veggies.
Springtime Quiche
Description
2 delicious quiche recipes, full of bacon, sausage, veggies, cheese, eggs and cream. You and your guests will be delighted.
Ingredients
Bacon, Cheese, Tomatoes and Spinach Quiche
Frozen pie crust
6 oz bacon, cut into 1/2-inch pieces
4 large eggs
1 1/2 cups heavy cream, I use Horizon heavy whipping cream, it’s smooth, creamy, organic and simply perfect.
1/4 tsp salt
dash of black pepper
1 1/4 cups grated cheese
1/2 cup grape or mini tomatoes sliced
3/4 cup spinach, chopped.
1 tsp chopped fresh scallions
Sausage, Cheese, Jalapeño, Green Onion Quiche
Frozen pie crust
6 oz sausage, cooked
4 large eggs
1 1/2 cups heavy cream, I use Horizon heavy whipping cream, it’s smooth, creamy, organic and simply perfect.
1/4 tsp salt
dash of black pepper
1 1/4 cups grated cheese
1/2–1 jalapeño, (depending on how much heat you like), finely chopped
4 green onion stalks, chopped
1 tsp chopped fresh scallions
Instructions
Prepare all ingredients:
Keeping all ingredients for each quiche separate but making them back to back to bake at the same time.
Egg mixture:
Whip eggs in a bowl
Slowly add cream, continuing to stir
Add salt and pepper
Assemble the quiche:
- Spread 3/4 cup of the grated cheese over the bottom of the crust
- Sprinkle the bacon on top
- Add sliced tomato
- Add spinach
- Pour the filling over the ingredients and leave about 1/8-inch headspace. Do not overfill—you need to have room for the quiche to expand as it cooks.
- Sprinkle the remaining 3/4 cup cheese on top.
- Sprinkle chopped scallions on top
Modification:
If you’re concerned about spilling the quiche, pull the oven rack out partly, add the cookie sheet to the oven rack, transfer both quiches to the cookie sheet in the oven, then fill it while it’s sitting in the oven and top it with cheese. Push it in gently and you’re ready to bake.
Baking:
- Preheat oven to 350°F.
- Bake quiche on a cookie sheet for 30-40 minutes.
- Check to see if the cheese on top has browned, and if so, cover loosely with foil.
- If needed, continue baking for 5 to 10 additional minutes, or until the edges are set and the center is still a little wobbly.
- Total baking time may take, 35-50 minutes.
- The quiche is done when a knife inserted into the center of the quiche comes out clean.
- Remove from rack to cool for at least 30 mins to 2 hours before slicing.
(I typically don’t let it cool that long, but you should give it least 30 mins as it needs to set up.)
Notes
Please feel free to modify the ingredients in anyway you want. If you want a vegetarian quiche, or like a different kind of cheese, explore some ideas and let me know how it turns out for you.
For brunch, I like to serve it with a fruited salad, super yummy, sweet, and savory. Check it out: https://kitchentofork.com/fresh-twist-fruit-salad/
