2 Egg-cellent Brunch Ideas
These easy quiche recipes—savory salmon and spinach Gruyère—bring effortless flavor to your spring table.
If brunch had a personality, quiche would be the chic friend who always shows up looking impressive but swears it was “so easy.” Light, flavorful and endlessly versatile, quiche is the perfect dish for either a laid-back spring morning or a casual get-together with friends.
This week, we’re serving up two delicious takes on the classic: a savory salmon quiche and a rich, cheesy spinach Gruyère version. Whether you’re hosting brunch or just treating yourself to something a little special, these recipes deliver big flavor with minimal fuss—because spring cooking should be as easy as it is delicious.
SALMON QUICHE
Yields 6 to 8 servings
INGREDIENTS
- 1 9-inch unbaked pie crust
- 1 Tbs. butter, unsalted
- 1 leek, white part only, halved and finely sliced
- 2 garlic cloves, minced
- 8–10 asparagus spears
- 5 eggs
- 1½ cups cream, full fat
- ¼ tsp. salt
- pinch of pepper
- 2 Tbs. fresh dill, roughly chopped
- 7 oz. smoked salmon, cut into 1½-inch pieces
- ¾ cup Gruyère cheese, grated
- dill sprigs and extra smoked salmon, for garnish
Not only does this dish taste great, it’s healthful too. “Salmon is rich in omega 3 fatty acids to help support brain health, heart health and reduce inflammation,” says Jessica Kishpaugh, a holistic nutritionist at LoYo Wellness in Wyckoff. “Spinach is loaded with vitamins A, C and K, which support high immunity, skin, bone health and blood clotting.”
DIRECTIONS
Preheat oven to 350°F. Place cooked quiche crust on a tray.
Break woody ends off the asparagus, cut into 1½-inch pieces and separate tips from stems (tips for decorating).
Melt butter in a skillet over medium heat. Add leeks and garlic, sauté for 2 minutes or until leeks are translucent; don’t let them go golden. Stir in asparagus stems (don’t cook), then remove from stove. Cool slightly then scatter across base of quiche crust.
Whisk together eggs, cream, dill, salt and pepper in a bowl.
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat. Top with cheese, pour over egg mixture. Top with remaining salmon and asparagus tips.
Bake for 40 minutes or until top is light golden and center is set but still slightly jiggly when poked.
Rest for 10 minutes before carefully removing from tin and slicing.
SPINACH GRUYÈRE QUICHE
Yields 6 to 8 servings
INGREDIENTS
- 1 9-inch unbaked pie crust
- 2 Tbs. extra virgin olive oil
- ½ cup sweet onion, thinly sliced
- 3 cups (packed) fresh baby spinach leaves
- ¼ tsp. salt
- ½ tsp. black pepper
- ½ tsp. dried thyme leaves
- 1 cup milk
- 3 large eggs
- 3 oz. Gruyère cheese, grated
Want to try a different green? “I love Swiss chard or lacinato kale instead of spinach for this recipe, or even lightly sauteed arugula for a more peppery bite,” says Lauren Torrisi-Gorra, registered dietitian nutritionist at Forme Nutrition in Franklin Lakes.
DIRECTIONS
Preheat oven to 350°F.
Bake 9-inch pie crust until slightly browned, about 25 minutes. Set aside to cool.
Heat a large skillet over medium-high heat. Add oil to coat. When oil ripples, add sliced onion and sauté for 5 minutes. Add spinach, salt, pepper and thyme; cook stirring for another 2 minutes.
In a mixing bowl, thoroughly whisk together milk and eggs. Stir in shredded cheese, as well as onion/spinach/herb mixture.
Pour egg filling into prepared pie crust. Bake at 350°F for 30 to 35 minutes.
Rest for 10 minutes before carefully removing from tin and slicing.
Planning to make either of these dishes? Share images of them with us on Instagram @bergenmagnj.
