Easy Easter Brunch Recipes to Wow Your Guests Today
Impress your guests with this easy Easter brunch recipe featuring a creamy spinach quiche that adapts to everyone's taste.
Equipment
- 9 or 9.5-inch pie dish
- - Fork
- - Parchment paper
- - Oven
- - Large bowl
Ingredients
For the Easy Pie Crust
- 1 dough Pie Dough Store-bought or homemade
For the Filling
- 4 cups Fresh Spinach Thaw and squeeze if using frozen
- 4 large Large Eggs At room temperature
- 1 cup Milk Can replace with heavy cream
- 1 cup Feta or Goat Cheese Can swap for any cheese
- 1 cup Chopped Green Onions Chives can be substituted
- 1 teaspoon Sea Salt Adjust to taste
- 1 teaspoon Freshly Ground Black Pepper Freshly ground for best taste
Instructions
How to Make Spinach Quiche
- Prepare the Crust: Roll out the pie dough to fit a 9 or 9.5-inch pie dish. Crimp the edges and chill it in the fridge while you preheat your oven to 425°F, creating that flaky texture.
- Blind Bake the Crust: Prick the bottom of the crust with a fork, then line it with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and bake for an additional 5-8 minutes until just beginning to set.
- Cook Spinach: Steam the fresh spinach in a pot until it just wilts, then wring it out in a kitchen towel to remove excess water. This step is crucial to avoid a soggy quiche!
- Mix Filling: In a large bowl, whisk together the eggs and milk until smooth. Stir in the wilted spinach, feta, green onions, salt, and pepper until well combined.
- Assemble and Bake: Pour the filling into the par-baked crust, smoothing the top as desired. Bake at 350°F for 40-50 minutes, or until the quiche is set but slightly jiggly in the center.
- Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing and serving.
Notes
Optional: Garnish with additional green onions for a fresh touch. Thaw frozen quiche in the fridge overnight before reheating.