Ahh… is there anything better than a slow, relaxing Sunday brunch at home? I don’t think so! There’s something extra special about taking your time in the kitchen, sipping coffee while the house fills with warm, savory aromas, and enjoying a meal that feels both comforting and a little celebratory. Easter brunch, in particular, is the perfect excuse to lean into light, fresh dishes that still feel indulgent.
Enter this Cheesy Veggie Quiche, an easy, crowd-pleasing recipe that fits right in on any Easter brunch table. Quiche has its roots in French cuisine (hello, quiche Lorraine!), but over time it’s become a beloved brunch staple around the world thanks to how versatile and forgiving it is. You can dress it up or keep it simple, make it ahead of time, and serve it warm or at room temperature ideal for stress-free hosting.
This cheesy veggie version is especially perfect for spring. It’s packed with colorful vegetables, rich cheese, and a creamy, custard-like filling that feels light yet satisfying. Pair it with fresh fruit, pastries, or a simple green salad, and you’ve got a beautiful brunch spread that looks impressive without requiring hours in the kitchen.
Whether you’re hosting family, friends, or just treating yourself to a quiet holiday morning, this Cheesy Veggie Quiche is a delicious way to slow down, savor the moment, and enjoy everything that Easter brunch is meant to be!
Servings
8
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
2 tablespoons grapeseed oil, divided
½ pound frozen, shredded potatoes
¼ pound asparagus, chopped
4 ounces mushrooms, sliced
½ yellow onion, thinly sliced
5 large eggs
¼ cup low fat milk
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1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup shredded cheddar
2 tablespoons chopped chives for garnish
Preparation
Preheat oven to 375°F.
Heat 1 tablespoon grapeseed oil in 10-inch nonstick skillet over medium heat.
Add frozen potatoes, and cook until potatoes have thawed and softened.
Press potatoes into the bottom and sides of a lightly greased pie dish to form a crust for the quiche.
Using the same pan, heat the remaining 1 tablespoon grapeseed oil over medium heat. Add the asparagus, mushrooms, and onions and sauté for about 5 minutes until vegetables have softened.
In a large bowl whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
Fold in the asparagus, mushroom, and onion mixture.
Pour the egg mixture over the potatoes in the pie dish.
Bake in the oven for 20 minutes until eggs have fully cooked.
Remove quiche from the oven, and sprinkle cheese on top.
Return to the oven and broil on high until cheese is melted and slightly browned.
Remove from the oven and garnish with chives.
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