Today, we brunch. And pi(e). All at once!!
I wanted to make a delicious, decadent recipe for Easter brunch to share with you guys today, and couldn’t help but notice that tomorrow is the biggest nerd holiday of the year – pi day!! Since I am all about the two-for-one bang for your holiday buck (and am also a giant nerd), this “breakfast pie” (a.k.a. quiche) was just the ticket.
I love quiche for a Spring brunch option – it feels decadent and fancy, you can serve it warm or at room temperature, and it bridges the breakfast/lunch space so well with a side of fresh fruit and a glass of OJ (or, ahem, a mimosa). With a hearty buttermilk oat crust and the cozy roasted veggies, his version is admittedly a little heartier than typical Spring fare. I know Easter technically heralds the coming of Spring, but it’s been soooo unbelievably dreary and rainy here (I think we’re going on 7 days of straight rain) that I couldn’t bring myself to do it up with asparagus or peas just yet. This is my “Easter is early this year” quiche!
This bacon, broccolini, and roasted tomato quiche is absolutely filled with texture and I’m obsessed with the combination of flavors. Between the crunchy oat crust (my favorite!), the crispy roasted veggies and smoky bacon, and the creamy, cheesy egg filling, there’s really something for everyone in here. Anytime bacon, eggs, and cheese hang out in one place, it’s really hard to go wrong, amiright?! This quiche is the perfect way to celebrate Easter brunch, pi day, and/or all of the above!
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- ¼ tsp. kosher salt
- 3 tbsp. cold unsalted butter, cut into small chunks
- 3 tbsp. cold buttermilk
- 1 bunch broccolini, thick stalks removed
- 1 cup cherry tomatoes
- 1 tbsp. olive oil
- Kosher salt and black pepper, to taste
- 3 slices thick-cut bacon, cooked and chopped
- ¾ cup shredded white cheddar cheese (feel free to sub gruyere, swiss, cheddar, or any other great melting cheese!)
- 1 ¼ cups low-fat milk
- 3 eggs
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- ¼ tsp. nutmeg
- Preheat your oven to 400°F. Spray a 9-inch pie plate with cooking spray and set aside.
- In a food processor, add the oats, flour, and salt. Pulse 3 times to combine. Add the cold butter chunks and pulse 12-15 times until crumbly. Add in the buttermilk, pulse about 5 more times to combine again. Spread a large piece of wax paper on the counter and dump the mixture onto it. Form into a ball, then place in the middle of the wax paper. Place another piece of wax paper over it, then roll out the dough using a rolling pin to about a 10-inch circle. Transfer to the prepared pie plate and press evenly into the plate. Bake for about 9 minutes, then set aside to cool while you prepare the filling.
- While the crust is baking, line a large rimmed baking sheet with aluminum foil. Add the broccolini and cherry tomatoes, drizzle with 1 tbsp. olive oil, and sprinkle with kosher salt and black pepper. Toss to combine. Roast for 15 minutes in the 400°F oven as soon as the pie crust is done. Reduce the oven temperature to 350°F.
- Whisk together the eggs, milk, salt, pepper, and nutmeg in a medium bowl. To the pie crust, add the roasted veggies, cooked and chopped bacon, and shredded white cheddar. Slowly pour the milk and egg mixture over the filling. Place the pie plate on top of the same rimmed baking sheet you used to cook the veggies and bake for 40-50 minutes, until the crust is browned and the filling is set in the center.
- Allow to rest for 30 minutes before slicing and serving. Serve warm or at room temperature!
- I absolutely love the healthy, hearty crunch of this oat crust. Feel free to sub with your favorite pie crust (store-bought or homemade) instead if you’d prefer a more classic crust!
Looking for more Easter brunch ideas?
Ham, Gruyere, and Spinach Strata
Bacon, Kale, and Caramelized Onion Quiche with Buttermilk Oat Crust
Bacon, Onion, and Ricotta Frittata
