• Sally Zimmermann

Quiche for Easter Sunday brunch



Or what about a charcuterie tray for family to share. I love to make quiche its my go to meal for brunch, we always serve it with a side salad of lettuce, tomatoe and sunflower seeds. (I didn't have any today)

But serve it with a fruit salad or a side of hash browns and sausage. It reheats beautiful in the microwave for 30-40 seconds. Enjoy!


Spinach and Feta Quiche

Pie Crust

1 ½ cups flour

1 tsp salt

1 stick butter, cut into small pieces

2-3 tablespoon ice water

Put flour and salt into food processor, give a couple pulses, add butter, pulse until until it looks like pea size, 10-12 times. Add ice water a little at a time with processor running on low until it forms a dough ball. Take out dough, make a disc, put it in plastic wrap and in the refrigerator for 1 hour or overnight.

When ready use a rolling pin to flatten out crust to 1/8 of an inch, enough to cover your pie tin. Roll dough on to rolling pin then roll into the pie tin, tuck excess crust under, crimp edges.

Bake at 425 for 12 minutes.

Filling for quiche

5 eggs

1 ½ cups half and half

¼ tsp salt

¼ tsp pepper

Dash of cayenne pepper

Dash of nutmeg

1 5 oz bag of spinach

1 small onion

¾ cup feta cheese

(you can add any other veggies or potatoes, butternut squash, green onions, or bacon or ham)

Sauté onions in pan with a little butter or olive oil. Add other veggies if adding. Add spinach, let it wilt completely.

Whisk up eggs, spices and half and half in a bowl or large measuring cup.

Add veggies and cheese to pie crust, then put the pie in oven with a cookie sheet on rack below, for any dripping. Pour you egg mixture into pie crust (its easier if the pie plate is on the oven rack)

Cook for 10 mins at 425 and then lower temp to 325 for 30-35 mins until set. Let cool 10-15 mins.


On my walk this morning!

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