Easter quiche is the brunch centerpiece that solves the holiday morning: a flaky blind-baked crust holding a silky Gruyère custard studded with ham, blanched asparagus and cherry tomatoes — spring on a plate, elegant at room temperature.
The seasonal logic writes itself: asparagus at its April best, ham from the Easter table, and eggs — obviously — everywhere.
It behaves beautifully for hosts: bake it before guests arrive, serve it warm or ambient, and accept compliments you technically earned yesterday.
Easter Quiche Recipe
What you need
Ingredients
- 1 homemade or store-bought pie crust
- 6 large eggs
- 1 cup heavy cream
- 1 cup milk
- 1 cup grated Gruyère cheese
- ½ cup chopped cooked ham
- ½ cup fresh asparagus, trimmed and cut into 1-inch pieces
- ½ cup cherry tomatoes, halved
- Salt and freshly ground black pepper
- Fresh chives or parsley, for garnish (optional)
Cook along
Instructions
- Preheat the oven to 375°F. Fit the crust into a 9-inch pie dish, crimp, line with parchment and weights, and blind bake 10 minutes. Remove the weights.
- Blanch the asparagus 2 minutes in salted boiling water, shock in ice water, drain and pat dry.
- Whisk the eggs, cream and milk; stir in the Gruyère, ham, asparagus and tomatoes, and season.
- Pour into the crust, distributing everything evenly.
- Bake 35 to 45 minutes, shielding the crust edges with foil if they brown early, until just set.
- Rest at least 10 minutes, garnish with herbs, and slice.
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