This Easter Sunday Quiche can be made the night before so you can enjoy the holiday.
We all know Easter morning can be a bit hectic. Your daughter refuses to put on the brand new frilly dress you bought her, your son manages to stain his dress slacks within the first 5 minutes of putting them on, your husband won’t get out of bed, and you…you can’t find a thing to wear in that closet full of clothes that is fit for Easter Sunday! Not to mention the whole family is coming over for lunch after church, those scalloped potatoes aren’t mixing themselves, and if the ham goes in a minute too early it’ll be drier than a bone come 1 PM. You barely have enough time to scarf down a bowl of cereal, let alone sit down as a family and enjoy an Easter breakfast.
I’m so happy to tell you you’re wrong, dear friend. You see, there’s this beautiful thing called Easter Sunday Quiche. I call this Easter Sunday Quiche because it’s easily whipped up the night before you want to serve it and it provides just the excuse you need to take some time out of your busy Sunday morning to celebrate with the ones you love. Who cares if the ham is a bit dry or little dust tumbleweeds are blowing through your house when guests arrive? The important part is that we take time to celebrate the promise that Easter brings–new life, freedom, resurrection, and hope through Jesus Christ.
So take a break from whipping potatoes like a madwoman on Sunday morning and share a meal with your family. Maybe you’ll have this yummy quiche, or maybe you’ll have bowls of cereal. After all, it’s not the menu that really matters in the end.
Easter Sunday Quiche
Yield- 2 deep dish pie crusts, 12-16 servings
Recipe adapted from The Pioneer Woman
1 lb bacon, 1 package proscuitto, or 1 lb sausage
1 stick butter
1 whole large onion, thinly sliced
8 oz. mushrooms, washed and sliced
1 green pepper, washed and chopped
1 red pepper, washed and chopped
10 whole eggs
1 1/2 cups heavy cream
1/2 cup milk
2 cups grated Monterey Jack cheese
Salt, Pepper, and Garlic powder to taste
2 9 in. deep dish pie crusts
Parsley and Chives
1. Preheat the oven to 400 degrees.
2. If using bacon, fry in skillet over medium heat until crisp but chewy. If using sausage, fry in skillet until done. Crumble and set aside. Drain grease but do not clean skillet.
3. In the same skillet, melt butter. Add onions and peppers and cook for a few minutes. Add mushrooms and cook until done. Sprinkle with salt, pepper, and garlic powder if desired. Remove from heat and allow to cool about 20 minutes.
4. In a large bowl, beat eggs with cream and milk. Add grated cheese, salt and pepper and set aside.
5. With a slotted spoon, add vegetable mixture to egg mixture and stir. You don’t need to get all the liquid with the veggies in the mix, but don’t worry if some extra liquid drips in. Add bacon and stir. Sprinkle with parsley and chives if desired.
6. Pour mix into pie crusts. Cover loosely with foil, place on a baking sheet and bake for 1 hour, removing foil for last 20 minutes. If quiche is too jiggly, place back in for another 5-10 minutes.
7. Remove quiche from oven and allow to set up for 10 minutes before slicing and serving.
*If you’d like to make this ahead, you can just refrigerate the egg/veggie mixture until ready to bake. Then just pour mixture into the pie crusts and bake as usual.