10 Quiches Perfect for Sunday Brunch

Spinach and Feta Quiche

This classic quiche is a delightful balance of flavors, perfect for any brunch table.

Ingredients:

• 1 unbaked pie crust
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 4 large eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté onion until translucent.
3. Add spinach and cook until wilted, then remove from heat.
4. In a bowl, whisk together eggs and milk, then season with salt and pepper.
5. Place the pie crust in a pie dish and spread the spinach mixture over the bottom.
6. Sprinkle feta cheese evenly on top.
7. Pour the egg mixture over the filling.
8. Bake for 35-40 minutes, or until the center is set.
9. Allow to cool slightly before serving.

Mushroom and Gruyère Quiche

This rich and earthy quiche is sure to impress your brunch guests.

Ingredients:

• 1 unbaked pie crust
• 1 tablespoon butter
• 2 cups sliced mushrooms
• 1 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Melt butter in a skillet and sauté mushrooms until golden brown.
3. In a bowl, whisk together eggs and heavy cream, then season with salt and pepper.
4. Place the pie crust in a pie dish and layer with mushrooms.
5. Sprinkle Gruyère cheese evenly over mushrooms.
6. Pour the egg mixture over the filling.
7. Bake for 35-40 minutes, or until the center is set.
8. Let cool slightly before slicing and serving.

Smoked Salmon and Dill Quiche

A sophisticated option that pairs perfectly with a mimosa.

Ingredients:

• 1 unbaked pie crust
• 1/2 cup chopped smoked salmon
• 1/4 cup chopped fresh dill
• 1/2 cup cream cheese, softened
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Spread cream cheese over the pie crust placed in a pie dish.
3. Scatter smoked salmon and dill evenly over the cream cheese.
4. Whisk together eggs and heavy cream, then season with salt and pepper.
5. Pour egg mixture over the salmon and dill filling.
6. Bake for 35-40 minutes, or until the center is set.
7. Cool slightly before serving.

Broccoli and Cheddar Quiche

This vibrant and cheesy quiche is a brunch staple that's both healthy and delicious.

Ingredients:

• 1 unbaked pie crust
• 2 cups chopped broccoli florets
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Steam broccoli until tender, then drain well.
3. In a bowl, whisk together eggs and milk, then season with salt and pepper.
4. Place the pie crust in a pie dish and distribute broccoli evenly over the bottom.
5. Sprinkle cheddar cheese over broccoli.
6. Pour the egg mixture over the filling.
7. Bake for 35-40 minutes, or until the center is set.
8. Let rest before serving.

Bacon and Swiss Cheese Quiche

An indulgent quiche featuring smoky bacon and nutty Swiss cheese.

Ingredients:

• 1 unbaked pie crust
• 6 slices bacon, cooked and crumbled
• 1 cup shredded Swiss cheese
• 4 large eggs
• 1 cup half-and-half
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs and half-and-half, then season with salt and pepper.
3. Place the pie crust in a pie dish and layer with bacon.
4. Sprinkle Swiss cheese over bacon.
5. Pour the egg mixture over the bacon and cheese.
6. Bake for 35-40 minutes, or until the center is set.
7. Allow to cool before slicing.

Tomato and Basil Quiche

Fresh and fragrant, this quiche brings the flavors of a summer garden to your table.

Ingredients:

• 1 unbaked pie crust
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• 1 cup shredded mozzarella cheese
• 4 large eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs and milk, seasoning with salt and pepper.
3. Place the pie crust in a pie dish and layer with cherry tomatoes and basil.
4. Sprinkle mozzarella cheese over the tomato and basil.
5. Pour the egg mixture over the filling.
6. Bake for 35-40 minutes, or until the center is set.
7. Cool slightly before serving.

Asparagus and Goat Cheese Quiche

For a light and elegant brunch option, try this asparagus and goat cheese quiche.

Ingredients:

• 1 unbaked pie crust
• 1 bunch asparagus, trimmed and chopped
• 4 ounces goat cheese, crumbled
• 4 large eggs
• 1 cup cream
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Steam asparagus until just tender, then drain.
3. In a bowl, whisk together eggs and cream, then season with salt and pepper.
4. Place the pie crust in a pie dish and evenly distribute asparagus.
5. Sprinkle goat cheese over asparagus.
6. Pour the egg mixture over the filling.
7. Bake for 35-40 minutes, or until the center is set.
8. Let it rest briefly before serving.

Ham and Leek Quiche

This quiche offers a savory blend of ham and aromatic leeks for a hearty breakfast treat.

Ingredients:

• 1 unbaked pie crust
• 1 cup diced cooked ham
• 1 cup sliced leeks
• 1 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté leeks until soft, then remove from heat.
3. Whisk together eggs and milk in a bowl, then season with salt and pepper.
4. Place the pie crust in a pie dish and layer with ham and leeks.
5. Sprinkle Gruyère cheese over the filling.
6. Pour the egg mixture over the mixture.
7. Bake for 35-40 minutes, or until the center is set.
8. Allow to cool slightly before slicing.

Artichoke and Parmesan Quiche

This rustic quiche combines artichokes and Parmesan for a distinctive and savory taste.

Ingredients:

• 1 unbaked pie crust
• 1 can artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 4 large eggs
• 1 cup half-and-half
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs and half-and-half, seasoning with salt and pepper.
3. Place the pie crust in a pie dish and scatter artichoke hearts across the base.
4. Sprinkle Parmesan cheese over the artichokes.
5. Pour the egg mixture over the filling.
6. Bake for 35-40 minutes, or until the center is set.
7. Cool before serving.

Red Pepper and Ricotta Quiche

This colorful quiche features roasted red peppers and creamy ricotta, offering a delectable Mediterranean twist.

Ingredients:

• 1 unbaked pie crust
• 1 cup roasted red peppers, sliced
• 1/2 cup ricotta cheese
• 4 large eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs and milk, seasoning with salt and pepper.
3. Place the pie crust in a pie dish and spread red peppers over the bottom.
4. Dot ricotta cheese evenly over the peppers.
5. Pour the egg mixture over the filling.
6. Bake for 35-40 minutes, or until the center is set.
7. Allow to cool before serving.