Best 2 Easter Brunch Pie Recipes

Easter Brunch Pie: A Culinary Symphony of Spring Flavors

As spring arrives, we gather with loved ones to celebrate Easter, a time of renewal and rebirth. What better way to mark this joyous occasion than with a culinary masterpiece that embodies the vibrant flavors of the season? Introducing the Easter Brunch Pie, a delightful dish that combines the richness of eggs, the freshness of asparagus, the sweetness of sun-dried tomatoes, and the tanginess of goat cheese. This savory pie is encased in a flaky, golden crust, making it an irresistible centerpiece for your Easter brunch table. Whether you prefer a classic quiche or a creative frittata, our collection of recipes offers a variety of options to cater to every palate. From the traditional Asparagus Quiche with its tender-crisp asparagus spears to the innovative Sun-Dried Tomato and Goat Cheese Frittata with its vibrant Mediterranean flavors, these recipes are sure to impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the beauty of spring and the joy of Easter.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S BOSTON CREAM PIE

Chef John's Boston Cream Pie image

This is my quick and easy version of Boston's Parker House Hotel's famous cake.

Provided by Chef John

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 5h10m

Yield 8

Number Of Ingredients 16

Ingredients

cooking spray
1 (18.25 ounce) package yellow cake mix
3 eggs
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
2 tablespoons cornstarch
6 tablespoons white sugar
1 cup heavy whipping cream
1 cup whole milk
½ tablespoon butter
1 teaspoon vanilla extract, or to taste
1 pinch salt
4 ounces dark chocolate, chopped
1 teaspoon butter
½ cup heavy whipping cream

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spray 2 (8-inch) cake pans with cooking spray.
Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
Divide cake batter between the two prepared cake pans.
Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g

EASTER BRUNCH PIE

Easter Brunch Pie image

This brunch pie is an awesome way to use leftover holiday ham. The buttery flaky crust holds an egg and cheese mixture filled with chunks of savory ham. The cheeses and seasoning complement the ham perfectly in this pie. Ricotta cheese and eggs give this pie a different texture. The filling was a little bit softer than a quiche...

Provided by sherry monfils

Categories Savory Pies

Time 1h15m

Number Of Ingredients 8

Ingredients

1 pkg refrigerated pie crusts
1 lb container low-fat ricotta cheese
3 eggs
1 lb cooked, diced ham
3/4 c reduced-fat, shredded mozzarella cheese
1/2 tsp garlic powder
1/4 tsp pepper
2 Tbsp grated Parmesan cheese

Steps:

1. Heat oven to 325. Lightly spray a 9" pie pan with cooking spray. Place 1 pie crust in pan.
2. In large bowl, beat ricotta cheese and eggs until combined.
3. Stir in ham, mozzarella cheese, garlic powder and pepper. Mix well.
4. Pour into pie crust in pan.
5. Sprinkle mix with Parmesan cheese.
6. Place remaining crust over mix and fold edges together to seal.
7. Make slits in top crust to vent.
8. Place thin strips of foil over edges to prevent burning.
9. Bake for 1 hour. 10 mins before it's done, take foil off.

Tips for Making the Perfect Easter Brunch Pie

Use fresh ingredients whenever possible. This will give your pie the best flavor and texture.
Don't overmix the dough. Overmixing can make the dough tough and chewy.
Chill the dough before rolling it out. This will make it easier to work with and prevent it from shrinking in the oven.
Preheat the oven before baking the pie. This will help the crust to cook evenly.
Bake the pie until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 15 minutes before serving. This will allow the filling to set and the flavors to meld.

Conclusion

With its flaky crust, creamy filling, and colorful egg topping, this Easter brunch pie is sure to be a hit with your family and friends. So gather your ingredients, preheat your oven, and let's get started!