Ahh… Don’t you love a relaxing Sunday brunch at home? I certainly do!

Here’s a light easy recipe for your Easter Brunch with a delicious Cheesy Veggie Quiche!



Prep Time

15 minutes

Cook Time

25 minutes


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

1 teaspoon sea salt

1 teaspoon pepper

½ teaspoon garlic powder

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½ teaspoon onion powder

¼ cup shredded cheddar

2 tablespoons chopped chives for garnish


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.

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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.

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Remove from the oven and garnish with chives.