Easter Brunch Quiche
Kraft's Easter Brunch Quiche is a rich and comforting centerpiece for your spring table. A flaky crust holds a creamy egg filling layered with savory bacon, tender kale, and pockets of smooth Philadelphia Cream Cheese that melt as it bakes. Dijon mustard adds a subtle tang that balances the richness of the eggs and bacon. Warm, hearty, and full of flavor, this quiche is perfect for gathering around the table at Easter brunch.
Kraft Heinz
Kraft Heinz
Recipe - Frankston #713
Easter Brunch Quiche
Prep Time10 Minutes
Servings8
Cook Time50 Minutes
Ingredients
1 frozen deep-dish pie crust (9 inch)
6 slices Oscar Mayer Bacon
4 cups chopped kale – consider blanching kale
6 eggs
1/2 cup half-and-half
1 Tbsp. Grey Poupon Dijon Mustard
1/2 tsp. black pepper
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, cut into 1/2-inch cubes, softened and divided
Directions
- Heat oven to 400°F.
- Bake pie crust as directed on package. Remove from oven; set aside.
- Reduce oven temperature to 350°F.
- Cook bacon in medium skillet until crisp. Drain bacon on paper towel. Discard all but 1 Tbsp. of the bacon drippings from skillet.
- Add kale to reserved drippings; cook over medium heat 6 min. or until kale is wilted, stirring occasionally. Remove skillet from heat; cool kale 10 min.
- Meanwhile, beat eggs, half-and-half, mustard, pepper and half the cream cheese in large bowl until blended.
- Crumble bacon. Add to egg mixture along with the kale; mix well. Pour into crust. Top with remaining cream cheese.
- Bake 40 min. or until knife inserted in center comes out clean.
Prep Time
Cook Time
Servings
Directions
- Heat oven to 400°F.
- Bake pie crust as directed on package. Remove from oven; set aside.
- Reduce oven temperature to 350°F.
- Cook bacon in medium skillet until crisp. Drain bacon on paper towel. Discard all but 1 Tbsp. of the bacon drippings from skillet.
- Add kale to reserved drippings; cook over medium heat 6 min. or until kale is wilted, stirring occasionally. Remove skillet from heat; cool kale 10 min.
- Meanwhile, beat eggs, half-and-half, mustard, pepper and half the cream cheese in large bowl until blended.
- Crumble bacon. Add to egg mixture along with the kale; mix well. Pour into crust. Top with remaining cream cheese.
- Bake 40 min. or until knife inserted in center comes out clean.