LUCY BURDETTE: My family had a fairly elaborate tradition for Easter--always hats and new dresses and baskets of chocolate and sharing big ham or lamb dinners. Most of that seems to have gone by the wayside.
But even without a bonnet, I still do love having friends or family over after church and making something special for Easter brunch. This quiche recipe filled the bill. Now of course, Easter is a year away again. But Mother's Day is just around the corner--and I for one would be delighted to have someone serve this to me:).
I started with a recipe from Epicurious, but changed the heavy cream to whole milk and switched around the ingredients a little. Oh, I recommend the easiest homemade pie crust ever...
8 oz bacon
1 can green chilis, chopped
1 bunch scallions
2 cups cheddar cheese
1 and 1/4 cups whole milk
Preheat the oven to 425.
I recommend using my father's easy vegetable oil pie crust. Directions for that can be found here. But if you must, you can use a purchased crust. In any case, roll out the dough and press it into a 10 inch glass pie pan. Cover the crust with foil and bake it for 5 minutes, then remove the pan from the oven and reduce the temperature to 400.
Drain the chilis. Grate cheese. Clean and chop the scallions. Dice the bacon and fry until crisp. Sprinkle the onion, bacon, and chilis over the bottom of the crust and add the cheese over top.
Beat the eggs and milk together
Bake for about 45 minutes or until the center is set (test this with a knife.) Let the quiche sit for at least 5 minutes, but may also be served at room temperature.
I served roasted asparagus and a green salad on the side, and leek pepper biscuits from my favorite Connecticut bakery, Four and Twenty Blackbirds.
MURDER WITH GANACHE, the fourth Key West mystery, is in stores now!
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