Easter Brunch has become a favorite tradition in our household. After we’ve spent the morning at church, we reflect on the true meaning of the holiday as a family over a meal before participating in those kid-friendly activities that characterize Easter. Before we had kids, we didn’t think twice about spending what seems like double the amount of money on Easter Brunch. Over the past few years, I’ve delved into my passion for good food and have worked to create and re-create dishes I previously enjoyed in gourmet restaurants. With the holiday just a few weeks away, I served up a pre-holiday brunch with my family over the weekend that included the following Easter Brunch Recipes: Spinach, Leek, & Gruyere Quiche, Double Chocolate Pistachio Muffins, and Fresh Fruit with Sweet Cream and Creme Fraiche.
I absolutely love omelets, frittatas, and gourmet egg dishes but could not decide between a breakfast casserole and a quiche. The main difference between the two is the fact that a quiche has a crust and a casserole does not. After thinking about all of the flavors and foods I love in breakfast dishes, I decided to make a Spinach, Leek, & Gruyere Quiche with a flaky, homemade crust. This recipe also incorporates hash browns, which give the quiche it’s rich flavor!
- 1 1/4 – 1 1/2 cups bread flour
- 7 tablespoons unsalted butter
- 1/4 teaspoon salt
- 2 tablespoons cold milk
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Using a food processor, combine flour, salt, and butter until the mixture resembles coarse crumbles (if the dough is too sticky, you may add the additional 1/4 cup flour)
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Add the milk and process until the dough begins to come together
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Refrigerate dough until ready to use
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Roll out dough on a floured surface (remember to roll out larger than the 9 inch pan you will be using)
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Lay dough into a buttered, 9-inch pan and trim edges
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Bake at 375 degrees for 12-15 minutes or until the crust is set
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Set aside to cool before filling
- 1 1/4 – 1 1/2 cups bread flour
- 7 tablespoons unsalted butter
- 1/4 teaspoon salt
- 2 tablespoons cold milk
-
Using a food processor, combine flour, salt, and butter until the mixture resembles coarse crumbles (if the dough is too sticky, you may add the additional 1/4 cup flour)
-
Add the milk and process until the dough begins to come together
-
Refrigerate dough until ready to use
-
Roll out dough on a floured surface (remember to roll out larger than the 9 inch pan you will be using)
-
Lay dough into a buttered, 9-inch pan and trim edges
-
Bake at 375 degrees for 12-15 minutes or until the crust is set
-
Set aside to cool before filling
This recipe although rich and flavor, is not what I consider to be low in fat. To lighten it, I recommend replacing the heavy cream with half & half and omitting the prosciutto. You could also serve up a crustless quiche, if desired. Since this dish is a bit time-intensive, you could consider purchasing a prepared pie crust.
To compliment this delicious breakfast quiche, I served homemade Double Chocolate Pistachio Muffins, fresh fruit with a homemade creme fraiche and a sweet cream fruit dip, coffee, and juice. To offset the wonderfully indulgent quiche, I healthified the muffins by using whole wheat flour and Chobani 0% Plain Greek Yogurt.
I also lightened my creme fraiche recipe by replacing the traditional whipping cream with light Philadelphia cream cheese. Be sure to check out all of my Easter Brunch recipes here.
As I continue to explore my passion for food, I’m learning that with a little research, time, and effort, I can recreate my favorite gourmet dishes at home using fresh ingredients. This allows me to have some control over what our family is eating while still allowing for a bit of indulgence.
What are you having for brunch this Easter? I’d love to hear about your favorite recipes! And for more inspiration, visit Walmart.com/Easter.
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Questions on the quiche:
~Which is used, heavy cream or half & half? (Heavy cream is listed under the Ingredients but half & half is listed under the Instructions.)
~Is the shredded Gruyere folded in with the potatoes, spinach, leeks and prosciutto? That ingredient has been left out of the instructions.
Looks delicious. Looking forward to trying it.
Many thanks.