Easter Quiche is a delightful dish that brings a touch of elegance to your holiday brunch.
It’s versatile, allowing for a variety of fillings, and can be served warm or at room temperature.
Here’s a classic recipe with a springtime twist, incorporating fresh, seasonal ingredients.
- 1 homemade or store-bought pie crust
- 6 large eggs
- 1 cup heavy cream
- 1 cup milk
- 1 cup grated Gruyère cheese
- 1/2 cup chopped cooked ham
- 1/2 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
- Salt and freshly ground black pepper to taste
- Optional: Fresh herbs such as chives or parsley for garnish
- Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish. Crimp the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 10 minutes. Remove the weights and parchment paper.
- Bring a pot of salted water to a boil. Add the asparagus and cook for 2 minutes. Drain and immediately plunge into ice water to stop the cooking process. Drain again and pat dry.
- In a large bowl, whisk together eggs, heavy cream, and milk. Stir in the grated Gruyère cheese, cooked ham, blanched asparagus, and cherry tomatoes. Season with salt and pepper.
- Pour the filling into the pre-baked pie crust. Arrange the vegetables and ham evenly.
- Bake the quiche at 375°F (190°C) for 35-45 minutes, or until the quiche is set and the top is lightly golden. If the edges of the crust brown too quickly, cover them with foil.
- Allow the quiche to rest for at least 10 minutes before slicing. Garnish with fresh herbs if desired.
Pre-baking the crust, known as blind baking, ensures that your quiche crust is perfectly crisp and not soggy.
Feel free to swap out or add other ingredients based on your preferences or what you have on hand. Spinach, mushrooms, or different types of cheese can all make great additions.
For a rich and creamy texture, use a combination of milk and heavy cream. This mixture ensures the quiche is moist and decadent.
Let the quiche rest before cutting into it. This resting period allows the quiche to set properly and makes it easier to slice.
If you have leftovers, reheat the quiche gently in the oven to maintain its texture. Avoid the microwave, which can make the crust soggy.