If you’re thinking of making Quiche for an Easter Brunch, here’s an easy recipe that I’ve been using for decades. The secret to keeping your quiche from coming out soupy or runny is to toss the grated cheese in a little bit of flour before baking (see recipe).
I also love the fact that you can use a variety of cheeses and a variety of fillings. I’ve used Swiss, Monterey Jack, Mozzarella, Cheddar – most any semi-soft cheese. For fillings I’ve used ham, bacon, broccoli, crab and more. Just choose your favorites.
This link also takes you to a couple of other tasty brunch recipes.
Hope you have a wonderful day celebrating our risen Lord with family and friends.