“Good Morning!” says this quiche!
A great make-ahead dish for Easter morning, you can bake it, freeze it, and pull it out the evening before just to pop it in the oven for a quick warm up.
Since it has ham, eggs, and veggies – you’re covered for breakfast or brunch with the addition of sliced fruit and a steaming cup of coffee.
The “sun” is simply a yellow bell pepper cut into one circle and several triangles, then surrounded by 3″ asparagus pieces.
My friend Linda Steel Richter – who inspires me in so many ways, has been making this quiche for her family for many years. At Christmas, she uses a red bell pepper and creates a poinsettia for the center.
Also, if you’re not feeling crafty, you can simply cut the asparagus in 2″ pieces, throw on top of the cheese, and pour the egg mixture over all.
Happy Easter!
Easter Sunrise Quiche
Ingredients
- 6 eggs
- 1 1/2 cups cream
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 1/2 pound swiss cheese, grated
- 9 Canadian ham slices (1/4" thick)
- 1 bunch asparagus, cut in 3" pieces
- 1 unbaked pie shell
- 1 yellow bell pepper, cut 1 1/5" circle, 7 - 8 small triangles
Instructions
- Spray pie plate with oil, place pie crust in pan. Line pie crust with ham. Cover the ham with grated cheese.
- Beat eggs with cream, nutmeg and salt. Pour into pie shell
- Cut asparagus spears to 3” length. Arrange spears in spoke pattern on quiche. Cut pieces of yellow bell pepper for sun in center of spoke.
- Bake at 375 degrees for 45 minutes.