Easter Brunch Menu:
This Easter brunch menu is really elegant and special. But if you're looking for something a little simpler and more homey, check out:
Quiche with Aged Gouda and Roasted Vegetables
If you like quiche --heck, even if you don't-- this is the Easter brunch dish to try. The resulting quiche is rich, cheesy, and packed with flavor. It's also a bit less custardy that other quiches, because the cheese adds so much body to the texture.
Roasting the vegetables for this Easter brunch menu recipe takes a little time... but it's so worth it. The roasting brings out all their natural sweetness and flavor. But since this recipe can be made ahead of time and either eaten at room temperature, or completely assembled and then popped in the oven before your guests come, the extra work wont wear you down on Easter Sunday.
Don't worry if you can't find an aged gouda. Want to use a substitute? Pick up a nice, sharp cheddar cheese instead. 1 quiche serves about 6 people.
1 frozen ready-made 10" pie crust, thawed (or use homemade)
2 red onions, cut into quarters
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 zucchini, thickly sliced
2 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
2 lg. eggs
9 tbsp. heavy cream
Salt and pepper, to taste
4 oz. aged gouda cheese (or sharp cheddar), shredded
Instructions: 1. Preheat the oven to 400 degrees F.
2. Toss the vegetables with olive oil, salt, pepper, and herbs. Place in a single layer on a baking sheet and roast about 30 minutes, til very tender and brown. Set aside.
3. Place parchment paper in the bottom of the crust, weigh pie crust down with pie weights or dry beans, and bake 15 minutes, removing the paper and weights after the first 10 minutes. Set crust aside.
4. Reduce oven heat to 350 degrees F.
5. In a medium mixing bowl, beat the eggs together with the cream until well mixed. Stir in the cheese. Add salt and pepper to taste.
6. Into the bottom of your half-baked pie shell, sprinkle the vegetables, separating the layers of your onion as you go.
7. Pour the cheese-egg mixture over top of the veggies.
8. Bake 30-35 minutes, until crust is browned and quiche is set.
9. Serve this Easter brunch menu recipe warm or cool-- I think it's easiest and tastes best just above room temperature.
Brown Sugar and Peppercorn Crusted BaconThis oven bacon recipe is, as far as I'm concerned, a can't-miss part of any Easter brunch menu. It's easy to cook for a large group, it comes out perfectly every time, it's different and scrumptious... and unlike pan-fried bacon, clean-up is a cinch.
You'll find my favorite recipe for Peppercorn-Crusted Bacon right here. The brown sugar is optional but adds a wonderful touch of rich sweetness!
Creme Fraiche and Spinach Stuffed Brunch Tomatoes
These little stuffed tomatoes are so simple and fresh-tasting, they're the perfect dish for a spring celebration like an Easter Sunday brunch. They make a great substitution for the salads you'll often see in Easter brunch menus.
Want to make your job easier? This can be used as a make-ahead brunch recipe, too. Simple assemble the tomatoes the night before and pop them in the oven the morning of. Makes this Easter brunch menu as easy as could be!
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
5 slices bacon
1/2 finely chopped onion
2-3 cloves garlic, minced
12 oz. fresh spinach, chopped and larger stems removed
Salt and freshly ground black pepper, to taste
1/3 C. crème fraiche (can sub sour cream)
1/3 C. freshly shredded parmesan cheese
Instructions: 1. Preheat the oven to 375 degrees F.
2. Cut the tops off of each tomato (don't cut too much!) and scoop out the pulp. Sprinkle insides of tomatoes with salt and pepper and let them sit upside down to drain a bit.
3. Meanwhile prepare the spinach mixture. In a large skillet, cook bacon until crisp, reserving about 2 1/2 tbsp. of the bacon fat in the pan. Drain and crumble the bacon. Set aside.
4. In the bacon grease left in the pan, cook the onion and garlic until tender. Add spinach and cook until it's wilted. Let cool slightly. Stir in the sour cream and crumbled bacon. Add salt and pepper to taste if needed.
5. Place salted tomato shells into a baking dish and fill with spinach mixture. Bake about 25 minutes, until tomatoes are softened.
6. Add parmesan cheese and broil about 2 minutes, until cheese is golden. Serve warm.
Aged Sharp Cheddar Scones
Flaky, cheesy, and full of flavor, this is something you'll want to put on your Easter brunch menu every single year.
Serves 6 (two scones each).
4 C. all-purpose flour
2 tsp. baking powder
4 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. finely crushed red pepper
1/3 C. butter, cold
1 3/4 C. (about 6 oz) very sharp cheddar cheese, shredded, divided
2 tbsp. fresh chives, sliced
1 1/4 C. milk
1 lg. egg, beaten
Instructions: 1. Preheat the oven to 450 degrees F.
2. In a medium mixing bowl, combine the flour, baking powder, cream of tartar, salt, and red pepper. Mix with a fork.
3. Cut in the butter with a pastry cutter or two forks until the mixture resembles oats.
4. Stir in 1 1/4 C. of your cheese and all of the chives. Stir in the milk and mix until just combined. The resulting dough should be sticky and quite soft. If it's not, add a touch more milk.
5. Briefly knead your dough on a floured board. Roll dough out to about 1" thickness.
6. Cut about 12 scones from the dough with a biscuit/scone cutter or a floured glass. Place on a baking sheet and brush tops with beaten egg.
7. Sprinkle remaining 1/2 c. cheese evenly over scones.
8. Bake about 11 minutes, until golden brown.
Make Ahead French Toast Casserole
This simple recipe for an Easter brunch menu results in a very moist French toast. Like yours a little drier? You might want to reduce the milk a touch.
Recipe serves 12-- and leftovers are great! It's best if you assemble it the night before baking, so be sure to start early!
10 C. day-old French bread, 1 inch cubes
8 oz. cold cream cheese, cubed
3 C. milk
1/4 C. granulated sugar
2 tsp. vanilla extract
2 tbsp. cold unsalted butter, cubed
2 tbsp. white sugar
2 tbsp. brown sugar
2 1/2 tsp. ground cinnamon
1/3 C. chopped pecans
Powdered sugar and maple syrup, for topping
Instructions: 1. Butter a 13x9" casserole dish.
2. Layer half your bread cubes in the bottom of your dish. Layer half your cream cheese over. Top with remaining bread cubes, then remaining cream cheese.
3. In a medium mixing bowl, beat eggs, milk, sugar, vanilla, and a pinch of salt. Pour over bread-cheese mixture.
4. Cover dish and refrigerate overnight (if you can't make it the night before, you can also let it sit out for about 30 minutes before baking).
5. The next morning, preheat the oven to 350 degrees F. Remove the casserole dish from the refrigerator and let it sit out about 30 minutes before baking.
6. To make the topping, dot the butter over the top of the casserole. In a small bowl, stir together the sugar, cinnamon, and pecans. Sprinkle over.
7. Bake uncovered about 25 minutes. Cover with foil and bake 20-25 minutes more.
8. Let sit 5-10 minutes before serving.
Chocolate Covered StrawberriesDecadent chocolate covered strawberries are the perfect ending to this Easter brunch menu. Buy them or, even better, make them yourself! Kids love to help with this sort of project, and they really are super easy to make. You can find a recipe for easy chocolate covered strawberries right here.
As a bonus, use the extra strawberries as gifts in an Easter basket!
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