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Newport’s Easter Brunch Recipes

Ham, Asparagus & Swiss Quiche

Prep time 15 minutes
Cook time 45 minutes
Serves 6

Ingredients

One 9” pie crust, using your own favorite recipe or prepared
5 eggs
1 cup milk or half & half
1 tsp baking powder
1 tbsp flour
Salt & freshly ground black pepper
1-1/2 cups cubed cooked ham
1-1/2 cups shredded Swiss cheese (we recommend Holey Cow which can be found in our cheese case)
1-1/2 cups asparagus cut into 1-inch pieces, diagonally

Directions

Heat oven to 375° F. Place pie crust in a 9” deep dish pie pan. In a large bowl, mix together eggs, milk (or half & half), baking powder, and flour; beat well. Add salt & pepper. Add ham, cheese and asparagus, and stir together. Pour into the pie crust and bake for 45 to 55 minutes.

Hot Cross Buns

We have ‘em baked right here in Bend from Sparrow Bakery.

Fruit Salad with Lemon Vanilla Syrup

Syrup

1 cup sugar
1 cup water
Juice and zest of 1 lemon
2 tsp vanilla

Directions

Add the sugar and water to a small saucepan. Zest the lemon and add to the pan. Squeeze the lemon juice into the pan. Stir and bring the mixture to a boil over medium-high heat, reduce to low and simmer the syrup for 15 to 20 minutes, until it thickens. Pull off the heat and stir in the vanilla. Chill completely in the fridge. (Can be made the day before.)

Fruit

2 pints strawberries, hulled and halved (if berries are large cut into quarters)
2 pints raspberries
2 pints blueberries
2 cups red seedless grapes, halved
2 cups green seedless grapes, halved
Mint leaves for garnish

Directions

Place the fruit in a very large serving bowl. Pour half the chilled syrup over the fruit, gently toss to coat.  Drizzle on the remaining syrup, as needed. Garnish with mint leaves. Makes 12 servings.

 

 

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