Quiche a la Benedict
It's basically asparagus quiche, but with Canadian bacon. Top with your favorite Hollandaise sauce to serve. Enjoy!
Pull-Apart Easter Blossom Bread
A rich eggy dough is twisted into pretty flowers, then filled with jam in this decadent Easter bread. Be sure to look at the pictures for how it is formed. Lemon curd is an option to replace the jam.
This casserole has been served at our Easter Sunday brunch for over 30 years. It's easy to adjust the spiciness to suit your family's taste. My family likes it spicy, so we even have a bottle of hot sauce on the side for an additional kick! We serve this with a fancy fruit salad and all the Easter fixings for a delicious brunch buffet! Serve with additional sour cream, if desired
Pecan Pineapple Coffee Cake
Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake.
This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.
Bird's Nest Breakfast Cups
I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!
Aunt Norma's Rhubarb Muffins
Moist rhubarb muffins with walnuts topped with cinnamon sugar streusel.
Chef John's Quiche Lorraine
In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.