Quiche 3 Ways for Sunday Brunch

Quiche 3 Ways for Sunday Brunch

Today I want share with you 3 different types of Quiches, perfect for your  Sunday Brunch or for a quick breakfast any day of the week.

It is no secret that we are big fans of Sunday Brunch, we even created a Rustic Barn Wood Sunday Brunch Sign over a window in our kitchen in honor of the feast. If you like it, you can find out more about how we created it at at the link above. 

This recipe is my secret go to, for an easy breakfast in a flash. I promise, we do this regularly around here in the Gainer household. I usually make a batch of 4-6 of these at a time and freeze them. Then thaw one a week for a fast, microwaveable, hot breakfast during the week. They are also the perfect, make ahead breakfast for a festive brunch when entertaining guests too. I know this may seem like a backwards way to start this post, but I really want to drive home the idea of pre making in large batches, and freezing as a time saver. Since we did the Cascarones Smash Eggs (DIY link) we had a lot of eggs leftover. It only makes sense to use these for our Easter brunch as well. 

When making any quiche, the basic recipe for the eggs portion for all 3 quiches starts out the same way. Eggs, salt and pepper whisked together with some half & half.  Mix together until you basically get scrambled eggs, lol. The first recipe is one of my favorites, Quiche Lorraine. This is considered a staple in the world of Quiches. I think that is because everyone likes it, since it is basically ham & cheese. No weird out there ingredients that some of your guest could object too. My personal secrete ingredient for this recipe is fresh grated nutmeg. I find that using fresh grated nutmeg really enhances the flavor of the Gruyere. Which is what gives this quiche it’s signature flavor. 

4.5 from 2 votes
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Quiche Lorraine


Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 slices

Ingredients

  • 1 Deep Dish Pie Shell
  • 8 Eggs
  • 1 cup Ham Cubed
  • 1 cup Gruyere shredded
  • 1 Tbsp Herbs de Provence
  • 1/2 cup Half & Half
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 3 Tbsp Nutmeg fresh grated

Instructions

  1. Pre heat oven to 400 degrees

  2. In pie shell combine ham, cheese  and herbs de province. Toss together lightly to coat ham. 

  3. In a mixing bowl add eggs with salt, pepper,nutmeg. and Half & Half. Whisk gently for 1-2 minutes, until the mixture is a solid light yellow color. 

  4. Pour eggs over ham mixture in pie shell. 

  5. Bake for 45-50 mins at 400 degrees.

  6. Allow to cool for 10-15 mins prior to cutting.

The next quiche is a mediterranean version, filled with a delicious Florentine filling of spinach, mushrooms and feta cheese. This would be a perfect option for any of your guests that might be a vegetarian or those sticking to a kosher diet for the season.    

4.5 from 2 votes
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Quiche Florentine


Course Breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices

Ingredients

  • 1 Deep Dish Pie Shell
  • 8 eggs
  • 1 Feta Cheese Crumbles
  • 1 cup Mushrooms fresh, sliced
  • 4 cups Spinach fresh
  • 1/2 cup Parmesan Cheese
  • 1 tsp Salt
  • 2 tsp Black Pepper
  • 1 tsp Red Pepper Flakes
  • 1 Tbsp Olive oil

Instructions

  1. Preheat Oven to 400 degrees

  2. In a skillet lightly sauté Spinach, olive oil  and Mushrooms over low heat until spinach is wilted. Allow to cool.

  3. In a mixing bowl add eggs with salt, pepper, red pepper flakes and Half & Half. Whisk gently for 1-2 minutes, until the mixture is a solid light yellow color. 

  4. Put the cooled spinach and mushroom into pie shell and top with Parmesan and Feta Cheese. 

  5. Pour egg mixture over the top. 



  6. Bake at 400 degrees for 45- 50 minutes. 

  7. Allow to cool 10 -15 minutes before cutting. 

The final quiche recipe I am serve up for you today is a Cheddar Applewood Bacon & Leek quiche. This one kind of reminds me of a breakfast version of a bacon cheese burger.My husband loves this one simply because of the Applewood smoked bacon. If you have the time and plan ahead, I do highly recommend smoking this bacon on The Big Green Egg. It just adds a great smokey flavor to the bacon and gives you another layer of flavor depth. 

4.5 from 2 votes
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Cheddar Applewood Bacon Leek Quiche

Course Breakfast
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices

Ingredients

  • 1 Deep Dish Pie Shell
  • 8 eggs
  • 1 lb Applewood Smoked Bacon
  • 1 cup Sharp Cheddar Cheese shredded
  • 1 Tbls Nutmeg fresh grated
  • 1 tsp Applewood Smoked Salt
  • 2 tsp black pepper
  • 1/2 cup Half & Half
  • 1 Tbls Dijon Mustard
  • 2 Leeks large and cleaned
  • 1/2 cup Gruyere Cheese shredded

Instructions

  1. Pre heat oven to 400 degrees

  2. Pre cook bacon in skillet , remover and allow to cool on paper towel to drain away grease. 

  3. Chop leek (white and green parts) into small mixed pieces and sauté in the warm bacon grease for 6-7 mins. Remove for heat an allow to cool. 

  4. In a mixing bowl add eggs with salt, pepper, nutmeg, dijon mustard and Half & Half. Whisk gently for 1-2 minutes, until the mixture is a solid light yellow color. 

  5. Crumble bacon into chunks in pie shell and toss with Gruyere cheese only and leeks. 

  6. Pour egg mixture of the the top. 


  7. Bake for 35 minutes at 400 degrees. Remove from oven and add the Cheddar Cheese to the top for the last 10 minutes of cooking, to avoid burning. 

  8. Allow to cool for 10 -15 minutes prior to cutting.

All of these take approximately 45-50 minutes to bake in the oven if you decide to make them fresh the day of your event. Just make sure to let them cool for 10- 15 minutes prior to slicing to get those picture perfect slices. 

I can not begin to tell you how easy all of these recipes are to make, since you can pre make them you won’t have to spend your morning in the kitchen slaving away to create your holiday brunch. As you can see, they make a pretty plate for my Easter Table (you can check all the details for my table here). I like to pair these quiches with a fresh fruit salad and chocolate croissants which I pick up at my local Trade Joe’s. This year I have concocted a fun Easter version of a Bloody Mary, made with carrot juice called a Fuzzy Bunny . These cute little cocktails  are absolutely divine and a perfect complement to this meal. 


 

*Please note that this post may contain affiliate links for your convenience. These involve no extra cost to you, but may result in me receiving a small commission – for which I am very grateful! You can view my full advertising disclosure  here.

 

24 Comments

  1. I love quiche!! And I was just on my search for a new recipe to try as I put it on my Easter menu 🙂 So the Florentine quiche gets my points! Excited to try it!!

  2. This is the perfect Easter brunch food. Looks awesome plated with your Easter centrepiece. I look forward to serving my guests a delicious brunch as well and I won’t be forgetting about your recipes. Thanks so much! ❤️

  3. Your Easter set up looks fantastic! So fun! I appreciate you sharing several quiche options in all one post

  4. Nicole I am so glad you enjoyed this post. Heck everyone should be able to enjoy quiche whenever they want whether it’s a busy week day or lazy weekend.

  5. Oh.my.word! These sound delicious! I love quiche and a very easy recipe, but I would love to make one of these! Going to Pin this for later

  6. I love anything I can make ahead and freeze! I’m with your husband… anything with applewood smoked bacon and I’m there! Can’t wait to try it!

  7. Quiche Lorraine sounds so YUMMY, look soo amazing and delicious… I will prepare it soon.. Thanks for sharing this great recipe. 🙂

  8. All three of those Quiches look beautiful!! I have never made one before but I’m wanting to try out new brunch recipes! Pinned this for later, thanks!! 🙂

  9. I have never made Quiche but I want to try all of your recipes. I love how you suggested what other foods to pair it with. Not to mention the cocktails and bunnies are to die for. I can tell you put a lot of thought into your designs. Your friends and family must have an awesome time at your get-togethers.

  10. I’m a big quiche fan, but I never make them because they just seem to take so much planning – I NEVER thought to make the ahead. This is brilliant! I even have some single serving pie plates that would make just the perfect size to grab out of the freezer to take for lunch! Also completely intriqued by the Fuzzy Bunny – heading over to check that out next.

  11. This looks so delicious! Nothing beats a good quiche on a Sunday morning/afternoon. Now I feel like having a brunch party!

  12. I never really knew you could make different types of quiches. I’ve always just seen the same basic quiche. I will have to try these recipes out. Thank you.

  13. these all look so delish! i’ve always loved quiche ever since I was little. my mom and I would go to this old local vintage tea room and they served it there. good memories 🙂

  14. WOW! All three quiches looks delicious. Especially the first one because I love anything with ham & cheese… Your posts is awesome, makes me feel hungry right now.. 😀

  15. Great idea to use these quiches as a fast breakfast! I’ve never thought to freeze a quiche before.
    Definitely going to try the quiche florentine – it looks delicious!

  16. Yum I love quiche at resturants but had no idea how to make my own. Even better I can freeze them to later.

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