Easter quiche

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

Prep time: 10 minutes · Cook time: about 55 minutes · Total: about 1 hour 15 minutes · Servings: 6 · Calories: ~244 per serving

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)

Instructions

1. 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.
2. Blanch the asparagus 2 minutes in salted boiling water, shock in ice water, drain and pat dry.
3. Whisk the eggs, cream and milk; stir in the Gruyère, ham, asparagus and tomatoes, and season.
4. Pour into the crust, distributing everything evenly.
5. Bake 35 to 45 minutes, shielding the crust edges with foil if they brown early, until just set.
6. Rest at least 10 minutes, garnish with herbs, and slice.

Recipe Notes

• The blanch-and-shock keeps the asparagus green and snappy through the bake.
• Sautéed leeks or roasted peppers slide in easily for variation.
• It reheats gently and serves at room temperature with equal grace — the host’s quiche.