Easter Brunch Made Easy with These Make-Ahead Recipes

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Spring Vegetable Quiche

This light and savory quiche is packed with tender leeks, fresh dill, and leafy greens, all nestled in a flaky crust. Topped with slices of boiled egg and a sprinkle of lamb’s lettuce, it’s a make-ahead dish that reheats beautifully for Easter brunch. This vibrant quiche is a fresh and flavorful addition to your Easter table, perfect for prepping ahead and enjoying warm or at room temperature!

Ingredients (for 6-8 servings):

• 1 pre-made or homemade pie crust
• 1 tbsp butter
• 2 leeks, thinly sliced
• 1 cup baby spinach or lamb’s lettuce, plus extra for garnish
• 4 large eggs
• 1 cup whole milk or heavy cream
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp fresh dill, chopped
• ½ cup grated Gruyère or feta cheese
• 2 boiled eggs, sliced

Instructions:

1. Roll out the pie crust in a greased 9-inch tart or pie dish and pre-bake for 10 min.
2. In a skillet, melt butter and sauté leeks until soft. Add spinach and cook until just wilted. Let cool slightly.
3. In a bowl, whisk eggs, milk, salt, pepper, and dill. Stir in cheese and sautéed vegetables.
4. Pour the mixture into the pre-baked crust refrigerate until ready to bake.
5. Preheat oven to 375°F (190°C) and bake for 35-40 min., until set and golden.
6. Let cool slightly, then top with boiled egg slices and fresh lamb’s lettuce.