I know, I know- I totally missed the mark on getting my Easter recipes posted before the holiday so they would actually be useful. However, I submit that the next few recipes I’ll be sharing over the next week can be used at any time- but are especially perfect for Easter. A great example of this is this quiche recipe, which is a little bit of a combination of two recipes by one of my favorite bloggers- Sydney from Sydney’s Kitchen. Here’s a recipe she posted for a Crustless Spinach, Broccoli, and Mushroom Quiche, and then another for a Broccoli and Mushroom Quiche. I mixed the two, then added some of my own stuff. Enjoy!
- 6 cups spinach, stems removed
- 2 tablespoons olive oil
- 2 cups chopped mushrooms
- ½ cup broccoli florets
- ¼ cup white onions, diced
- ¼ cup green onions, sliced
- ¼ cup tomatoes, diced
- ½ cup cooked sausage crumbled
- ½ cup cooked bacon, crumbled
- 1 garlic clove, minced
- salt and pepper, to taste
- 4 large eggs
- ¾ cup half and half
- 1 ½ cups cheddar cheese
- 1 prepared baked pie crust
- Preheat oven to 375 degrees F.
- Bake a 9-inch pie crust according to directions and set aside.
- Combine the eggs, milk, and cheese in a medium bowl.
- Whisk the eggs and milk until thoroughly combined.
- Heat the oil in a large skillet over medium heat.
- Add the mushrooms and cook, stirring until tender, about 5 minutes.
- Add the garlic and cook for 1 minutes more.
- Add the broccoli, red pepper, green onion and cook, stirring, until any remaining moisture has evaporated and the broccoli is slightly tender, about 4 minutes. Remove from heat. Stir in bacon and sausage.
- Allow the pie crust to cool before filling.
- Spoon the broccoli mixture evenly into the pie shell.
- Sprinkle with the cheese.
- Pour in the egg mixture.
- Bake the quiche until puffed and golden brown, about 35 minutes.
Do you have a favorite Easter breakfast dish? Share it in the comments!
Download the .pdf of this recipe: Easter Quiche