While we didn’t plan on getting together with our families for Easter because we knew we would be having a baby the week before, it’s still strange that family gatherings will be looking very different on Sunday and that most churches will be streaming their services online.
I’m sure a lot of families will carry on traditions, but just on a smaller scale in their own home, making Easter more intimate and close, which is still very special. What are some of your Easter traditions? We’ve always loved cooking a scrumptious brunch after church to celebrate. There’s nothing quite like enjoying a hot, savory and sweet meal on Easter Sunday after an egg hunt.
We normally always make my go-to recipe for quiche (this spinach sausage and cheese one) when we’re having a special brunch because it never disappoints, feeds a crowd and I know the recipe like the back of my hand. Knowing that families would be staying in their own homes this holiday, I wanted to share another quiche recipe that’s savory, cheesy, and a dish you’ll want to make over and over again. It’s filled with breakfast sausage, crispy bacon, eggs and lots of cheddar cheese. I hope it can make your Easter special this year!
The best part about this recipe is that you can prepare everything the night before so you’re not stressed Easter morning. Just keep the filling and pie crust separated. And even better, you can have it bake in the oven while you participate in church from your computer or phone and it will be nice, hot and ready to go by the time it’s over.
If you end up making this recipe, don’t forget to tag #marinamakeseats!
Bacon, Sausage and Cheddar Quiche
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 8 tablespoons of butter, diced into cubes
- 6-8 tablespoons of ice water
- 3/4 pound of cooked breakfast sausage
- 8 slices of cooked bacon
- 2 1/2 cups of shredded cheddar cheese
- 3 beaten eggs
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- Chopped fresh chives
Preheat the oven to 375 degrees.
To make the pie crust, add the flour and salt to a food processor and pulse a few times to combine. Add the cubed butter and pulse until the butter is the size of peas. Slowly add the ice water a tablespoon at a time until the mixture turns into a doughy consistency. Place the dough in plastic wrap and set it in the refrigerator until it’s ready for use.
To make the quiche, combine the cooked breakfast sausage, bacon, cheddar, eggs, cream, salt and pepper in a large bowl. Stir to combine.
Roll the pie crust out on a hard, clean and floured surface. Press the dough down on the bottom and sides of a 10.5 quiche baking pan. Add the quiche filling and spread it evenly on top of the dough. Bake the quiche for 45-50 minutes until the top is golden and the quiche is cooked through.
Top with fresh chives and let is cool for five minutes before serving.