I love serving quiches for Easter Brunch, or any other Sunday breakfast. And this basic recipe for a Danish Quiche, which I received from my mother, is so easy to make yet tastes like it came from a restaurant. The wonderful thing about this recipe is that the cheese and veggies can all be substituted.
While this recipe calls for asparagus (which is in season now) and Havarti cheese, I’ve made Quiche Lorraine (bacon and Swiss cheese), ham and Emmentaler cheese, crab meat and cheddar cheese, spinach and feta cheese… you can just make up your own and it always tastes great. If you’re using a chopped & cooked vegetable, use 1 1/2 cups. If you’re using a protein, like chopped ham, use 1/4 pound. The amount of cheese will remain the same, 1 cup of grated cheese. The more you make this, the more variations you can come up with! I hope you all have a great weekend and are enjoying these early days of Spring.
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