Made Easy(ier)

Easter is often all about a big dinner or the a kid-centric Easter candy, egg hunting and visits with the Easter Bunny. But for Team Delish, we’re very much an Easter brunch crowd — getting to sleep in and then make an event out of the combination of lunch and breakfast? It’s truly the best of both worlds — it’s a combination of breakfast and lunch, of course, but also a mix of savory and sweet fare, so everyone is happy.

Whether you’re serving a crowd or are having a low-key, smaller Easter, here are a couple of Easter bunny-approved brunch ideas is for you! (Delish)

Spinach Quiche By Lena Abraham

What can’t quiche do? While we’ve got plenty of favorites, from our best-ever quiche to quiche Lorraine, if you’re looking for a real treat to break out on special occasion brunches (we’re looking at you, Easter brunch), this spinach quiche is the way to go. Filled with cheese and scallions, this rich and custardy quiche is our favorite way to get our veggies in.

Yields 6 serving(s)

Prep Time 15 mins

Total Time 1 hr 55 mins

1 homemade or store-bought 9” pie crust, defrosted

according to package instructions

1 tbsp. extra-virgin olive oil

1 medium leek, cleaned well, halved lengthwise, and cut into ½” pieces (white and light green parts only) Kosher salt

Freshly ground black pepper

5 oz. fresh spinach

1 1/2 c. shredded aged Gouda or white cheddar

1/4 c. thinly sliced scallions (from about 4 scallions)

1 medium shallot, minced

2 large eggs

1 c. half-and-half

Directions

Preheat oven to 375°. Place crust on a baking sheet, then line it with a piece of parchment paper and fill with dried beans (or another pie weight). Bake until crust is lightly golden on the sides and no longer appears doughy, about 15 minutes. Transfer to a wire rack to cool and decrease oven temperature to 325°.

Meanwhile, heat oil in a large skillet over medium heat. Add leeks and season with salt and pepper. Cook until bright green and tender, 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute. Season with more salt and pepper and transfer to a bowl to cool.

In a medium bowl, stir to combine cheese, scallions, and shallot.

In a large bowl, whisk eggs until smooth. Whisk in half-and-half and season mixture with ½ teaspoon salt, black pepper, and nutmeg if using. When crust and spinach mixture have cooled to room temperature, assemble the quiche: Sprinkle half the cheese mixture in an even layer on the bottom of the pie crust. Next, add the spinach and leek mixture in an even layer. Pour egg mixture over spinach, then sprinkle with remaining cheese mixture.

Bake quiche until just set, about 40 to 45 minutes. Let cool until warm, about 20 minutes, until serving.

Crescent Breakfast Tart Yields 4 - 6 serv

ing(s)

Prep Time 15 mins Total Time 30 mins

Ingredients

1 can crescent dough 6 eggs

2/3 c. white cheddar

4 slices cooked bacon kosher salt Freshly ground

black pepper

1 tbsp. Chopped

chives, for garnish

Directions

Preheat oven to 400° and line a medium baking sheet with parchment paper. Place crescent dough on baking sheet and pinch seams together. Fold edges of dough in to create a crust. Crack eggs onto crescent dough and sprinkle with cheese. Place bacon on top and season all over with salt and pepper.

Carefully transfer baking sheet to oven and bake until crust is golden and egg whites are set, 10 to 15 minutes.

Garnish with chives. Slice into squares and serve warm. 