It’s Easter! Our first Easter with three walking, wild babies, but it was still our quietest Easter yet (thank you, pandemic). With all the restaurants shut down, there was no need to secure a reservation for Sunday brunch. So I opted for a classic, easy, but filling, breakfast for the five of us: quiche.
- Pie crust, deep dish
- 1 tablespoon butter
- 1/2 yellow onion, diced
- 1 leek, sliced
- 1 cup ham, diced
- 5 eggs
- 3/4 cup half and half
- 1 cup cheddar cheese, finely shredded
- 1/2 cup mozzarella cheese, finely shredded
- 1/2 teaspoon dried parsley
- 1/4 teaspoon pepper
- 3/4 cup Spinach, chopped
- Preheat the over to 400 degrees. Put the pie crust in the oven and cook for 5 minutes. Take out.
- Over medium heat, melt butter. Add in onions and leeks and cook for 3 minutes. Add in ham and cook for another 5 minutes or until onions and leeks are soft. Remove from heat and set aside.
- In a large bowl, mix together half and half and eggs. Combine with cheeses, parsley, pepper, onion/leek/ham mixture, and spinach. Mix well.
- Pour into pie crust and place onto cookie sheet. Cook for 50 minutes, or until the egg is well-set (pierce with fork in middle of quiche and if it comes out clean, it’s good to go).
- Let sit for 5 minutes before serving. Enjoy!