Easter and brunch go together like deviled eggs and ham. For this Easter, we have put together some of our favorite recipes for your table. These recipes are the perfect fit for enteraining a group...
- 1 premade piecrust
- 4 extra large eggs
- ½ cup heavy cream
- 1 teaspoon dried tarragon
- salt and pepper to taste
- 1 tablespoon butter
- ½ cup chopped asparagus + 4 whole stalks
- ¼ cup diced red bell pepper
- 1 cup cooked ground lamb sausage (we like lamb sausage with feta and sun-dried tomatoes)
- ½ cup feta cheese
- 6 cherry tomatoes, halved
Preheat oven to 400°F. Prick bottom of pie shell with fork and place in oven for 10 minutes. Set aside.
Crack eggs in a medium bowl and whisk with heavy cream. Add in the tarragon, salt and pepper and stir. Set aside.
Melt butter in skillet. Sauté ½ cup chopped asparagus and diced red peppers for about 4 minutes. Turn off. Set aside.
Place cooked sausage in bottom of piecrust. Place vegetables over top of sausage and then add egg mixture. Top with feta cheese.
Trim 1” off the bottom of 4 remaining asparagus stalks. Arrange them in a north, southeast and west pattern on top of quiche. Take 12 halved cherry tomatoes and place 3 in a row in between each stalk.
Bake for 30 minutes, until toothpick come out clean.