Easter Brunch: Creative Asparagus Quiche & Sweet Treats

To create this quiche, you’ll need a selection of fresh spring vegetables, including asparagus, spinach, and bell peppers. The combination of these ingredients provides a vibrant color palette and a range of textures. Feta cheese adds a creamy, salty contrast that enhances the flavors of the vegetables.

• 1 pre-made pie crust
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 1 cup of fresh spinach, chopped
• 1 red bell pepper, diced
• 4 large eggs
• 1 cup of milk
• 1 cup of crumbled feta cheese
• Salt and pepper to taste

Preheat your oven to 375°F (190°C). Begin by blind baking the pie crust to ensure it remains crisp. In a large bowl, whisk together the eggs and milk, seasoning with salt and pepper. Layer the asparagus, spinach, and bell peppers in the pie crust, then pour the egg mixture over the top. Sprinkle the feta cheese evenly across the quiche. Bake for 35-40 minutes, or until the center is set and the top is golden brown.

This quiche pairs beautifully with a light salad or roasted potatoes. For a complete brunch experience, consider serving it alongside a Crispy Oven Baked Chicken Parmesan or Oven Baked Chicken Cordon Bleu. The savory flavors of these dishes complement the quiche perfectly, creating a balanced and satisfying meal.

To prepare Ham Tetrazzini, you’ll need cooked ham, pasta, mushrooms, and a creamy sauce made from scratch. The combination of these ingredients creates a dish that is both hearty and flavorful.

• 2 cups of cooked ham, diced
• 8 oz of spaghetti or linguine
• 1 cup of sliced mushrooms
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 cups of chicken broth
• 1 cup of heavy cream
• 1 cup of grated Parmesan cheese
• Salt and pepper to taste

Cook the pasta according to package instructions and set aside. In a large skillet, sauté the onion, garlic, and mushrooms until softened. Add the diced ham and cook for an additional 2-3 minutes. Stir in the chicken broth and heavy cream, bringing the mixture to a simmer. Add the cooked pasta and Parmesan cheese, stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste. Transfer the mixture to a baking dish and bake at 350°F (175°C) for 20-25 minutes, or until the top is golden and bubbly.

Ham Tetrazzini is a versatile dish that can be served on its own or with a side of Creamy Lemon Risotto or Creamy Penne Pasta with Sun-Dried Tomatoes. These sides add a touch of elegance and flavor, making your Easter brunch truly special.

The Carrot Cake Trifle is easy to assemble and can be made ahead of time, allowing you to focus on other aspects of your brunch. You’ll need a boxed carrot cake mix, whipped cream, and speculoos cookies for this recipe.

• 1 box of carrot cake mix
• 3 cups of whipped cream
• 1 cup of crushed speculoos cookies
• 1 cup of chopped walnuts (optional)
• 1 cup of shredded carrots

Prepare the carrot cake according to the package instructions and allow it to cool completely. Once cooled, cut the cake into cubes. In a large trifle dish, layer the cake cubes, whipped cream, and crushed speculoos cookies. Repeat the layers until all ingredients are used, finishing with a layer of whipped cream. Sprinkle the top with additional crushed cookies and chopped walnuts for added texture and flavor.

This trifle can be served as a standalone dessert or alongside other sweet treats like a No-Cook Tuna Tartare with Creamy Avocado for a unique twist. The combination of flavors and textures in the trifle makes it a crowd-pleaser that’s sure to impress your guests.

To make Parmesan Asparagus Fries, you’ll need fresh asparagus, Parmesan cheese, and a few simple ingredients for the coating. This recipe is quick and easy, allowing you to prepare a tasty appetizer in no time.

• 1 bunch of asparagus, trimmed
• 1 cup of grated Parmesan cheese
• 1 cup of breadcrumbs
• 2 eggs, beaten
• Salt and pepper to taste

Preheat your oven to 425°F (220°C). In a shallow dish, combine the Parmesan cheese and breadcrumbs. Dip each asparagus spear into the beaten eggs, then coat with the cheese and breadcrumb mixture. Place the coated asparagus on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the fries are golden and crispy.

Serve these fries with a variety of dipping sauces, such as aioli or marinara. For a complete appetizer spread, consider pairing them with Grilled Steak with Creamy Horseradish Sauce. The combination of flavors and textures will delight your guests and set the tone for a memorable Easter brunch.

To create Deviled Egg Sailboats, you’ll need hard-boiled eggs, mayonnaise, mustard, and a few simple ingredients for the filling. The addition of colorful sails made from bell peppers or carrots adds a festive touch to this classic snack.

• 6 hard-boiled eggs, peeled and halved
• 1/4 cup of mayonnaise
• 1 tablespoon of mustard
• Salt and pepper to taste
• Bell peppers or carrots, cut into triangles for sails
• Toothpicks

Remove the yolks from the halved eggs and place them in a bowl. Mash the yolks with mayonnaise, mustard, salt, and pepper until smooth. Spoon the mixture back into the egg whites. To create the sails, insert a toothpick into each bell pepper or carrot triangle, then place the sail into the filling of each egg half.

These playful snacks are perfect for an Easter brunch buffet or as a fun appetizer. Pair them with other finger foods like Crispy Oven Baked Chicken Parmesan to create a diverse and delicious spread that will delight guests of all ages.