The Perfect Brunch Recipe

Brunch is one of our favorite meals, especially when it involves our girlfriends. But one thing we don’t love is slaving away in the kitchen and missing all of the fun; that’s why a quiche is the perfect meal to serve. It’s a versatile dish that can be prepared the night before or even the morning of. The recipe is also super easy to replicate in case you need to make multiple versions to satisfy both your vegetarian and bacon-loving brunch guests. In today’s recipe blog, we’ve broken down the basics of a quiche and included a filler ingredient list you can mix and match to your personal taste. Welcome to endless flavor combinations!

Brunch Table Setting

We know pastry-making can be daunting for some, but this is literally the simplest pie crust you can make. So don’t cheat and buy the pre-made one from the freezer — dazzle the ladies with this fluffy golden crust instead! Once you’ve tackled that, use our creamy egg base that can be filled with whatever your heart desires. We made a simple spinach, onion and cheese combo for this brunch, but the filling bounds are limitless. Just add a simple side salad or some fruit and you’ve got a great plated meal! Here’s a list of combinations that we also love to add to our base filling. And don’t stress over amounts — just chop your choices and distribute them evenly into the egg base and you’re good to go.

Bacon, literally ANY cheese, mushrooms, spinach, onion, green/red/yellow peppers, cauliflower, broccoli, ground sausage or beef, asparagus, zucchini, brussels sprouts, chicken, kale, corn… pretty much anything in your produce or meat section will work. Go wild!

In this recipe we made a simple braided crust, but if you want to get fancier here’s a great link to 12 Decorative Crusts.

Okay so now down to the nitty gritty. Below is the recipe for our base quiche and pie crust, and if you want to get the look of our tablescape, here’s a list of where to get the items:

Pomegranate Pineapple Placemats

Pomegranate Lyford Shell Napkins

Kentucky Napkin Holders


Quiche Pie Crust

Serves 8

15 min prep time

45 min to bake

2 C flour

1 tsp salt

2/3 C shortening

5-8 T ice cold water

Mix flour and salt together in a mixing bowl; add in shortening and cut it with a pastry blender until balls the size of peas start to form in the mix. Add cold water a few tablespoons at a time until dough is soft but not sticky. Flour a flat surface and rolling pin; roll dough to about a quarter-inch thickness — large enough it will go over the edges of your pie pan. Cut around the top edge of the pie pan and roll out remaining dough. Using a sharp knife cut even strips, about a quarter of an inch wide. Starting at the top, press two strips together one on top of the other. Braid them together and press onto the pie crust; continue around crust until complete, pressing loose ends together where they meet. Brush crust with egg mixture to add a golden sheen when baked.

Brunch Pie Crust DIY

Basic Egg Filling:

6 large eggs

1 1/2 cups heavy whipping cream

salt and pepper

1/8 tsp cayenne pepper

1/8 tsp thyme

What we added:

2 C chopped spinach

1/2 chopped onion

1 C swiss cheese

1/2 C cheddar cheese

Beat eggs and cream in a mixing bowl; add spices. Add your fillings to the bottom of your pie crust minus the cheese; pour the egg mixture overtop of them and then add the cheese. Bake at 375 degrees for 45 minutes or until quiche is puffy and knife comes out clean. Voila! Brunch is served.

Finished Quiche for Brunch

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