Today’s post is all about Easter food and, in particular, Easter breakfast food and, for some reason, Easter just screams quiche, to me.
Each year Stephen’s family has an awesome tradition of doing a big Easter breakfast. We make casseroles, quiches, muffins, german pancakes and pretty much every other delicious breakfast option known to man.
So when I was thinking of a good breakfast to share with you guys, I knew I had to go all out with this quiche. And guys, this is hands down the best quiche I have ever had. Seriously.
It is made with shallots, roasted tomatoes, spinach, and a touch of rosemary which makes this the dreamiest quiche you’ve ever tasted. So creamy!!
Oh, and please PLEASE make your own pie crust! I’ve included the link to the recipe below, and seriously a homemade pie crust takes this quiche over the top.
My tip to making this incredibly easy to throw together? Make the pie crust the night before and leave in the fridge overnight. Then once you mix together the quiche ingredients, simply roll out your dough and you’re ready to go!
- 3 shallots
- 2 tbs. butter
- 5 eggs
- 2 sprigs of fresh rosemary
- 1 cup heavy cream
- ½ cup greek yogurt
- ½ tsp. salt
- 1 cup halved tomatoes
- 1.5 cup packed spinach
- ½ cup shredded cheese
- 1 pie crust (I used this recipe)
- In a small saute pan, add the shallots and the butter. Stir to coat.
- Cook until golden brown over a medium heat. Once cooked, remove from heat.
- In a medium-sized bowl, combine the eggs, greek yogurt, rosemary, spinach, salt, and cream and whisk to combine.
- Preheat the oven to 375.
- Spray your pie dish with non-stick spray, then gently lay the pie crust down (leaving about an inch of excess).
- Add about half of the shallots to the bottom of the pie along with half of the tomatoes.
- Pour in the egg mixture and top with the remaining shallots and tomatoes and cheese.
- Bake for about 45 minutes, or until the crust is golden brown.