10 Easy Recipes Perfect for Easter Brunch or Dinner
The Easter holiday is the perfect excuse to enlist your in-season produce and show guests what you can do in the kitchen. It falls right in the middle of spring when the best produce is available and the pickings are good. Your Easter brunch or dinner will taste best if you use fruits and vegetables that are in season, and we’re highlighting the best recipes to set you up for success. These dishes really can be served for any meal during the holiday, and everyone will happily pick up what you’re putting down.
1. Mushroom and Ham Quiche
Ham is a popular staple on the Easter dining table. This mushroom and ham quiche comes from Food & Wine. It not only stars your Easter ham but also enlists in-season mushrooms and Gruyere cheese. You’ll make your own easy tart shell and then prepare an indulgent filling from butter, mushrooms, eggs, cream, milk, ham, and cheese. A homemade quiche is a dish that always easily impresses, and when you throw ham, cheese, and mushrooms into the mix, it makes for the perfect seasonal Easter dish.
Serves: Makes 1 10½-inch quiche
- 1½ cups all-purpose flour
- 1 stick (4 ounces) cold unsalted butter, cut into small pieces
- Pinch of salt
- ¼ cup ice water
- 2 tablespoons unsalted butter
- ½ pound white mushrooms, sliced ¼ inch thick
- Salt and freshly ground pepper
- 4 large eggs
- ¾ cup heavy cream
- ½ cup milk
- 3 ounces ham, sliced ¼ inch thick and cut into ¾-inch matchsticks
- 1 cup shredded Gruyère or other Swiss-type cheese (3 ounces)
Directions: In a food processor, pulse the flour with the butter and salt until the mixture resembles coarse meal. Add the water and pulse a few times until a crumbly dough forms. Turn the dough out onto a work surface and knead 3 times, until it just comes together. Pat into a disk, wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees Fahrenheit. On a lightly floured work surface, roll the dough out to a 12-inch round. Fit the round into a 10½-inch tart pan with a removable bottom. Roll the rolling pin across the top of the pan to remove the excess dough. Line the dough with foil and fill it with rice or pie weights. Bake the tart shell for about 1 hour, or until golden around the edge. Remove the foil and rice and bake the shell for about 18 minutes longer, or until golden on the bottom. Transfer the tart shell to a wire rack and let it cool completely. Increase the oven temperature to 375 degrees Fahrenheit.
In a large skillet, melt the butter. Add the mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Let cool.
In a medium bowl, whisk the eggs with the cream, milk, ¾ teaspoon of salt and ¼ teaspoon of pepper. Scatter the mushrooms, ham and cheese in the tart shell, and pour the custard on top. Bake the quiche for about 30 minutes, or until it is lightly browned on top and the custard is just set. Transfer to a rack to cool for 15 to 20 minutes. Unmold the quiche, cut into wedges, and serve.
2. Spring Linguine with Basil
Here’s a dish from Cooking Light that you can serve as a main meal or as a hearty side. The spring linguine enlists fresh peas and basil, giving it a pop of green color and flavor. It’s a simple fresh pasta dish that meat lovers and abstainers can enjoy, and it only takes 30 minutes to make. Peas only last for a short season, so enjoy them while they’re good. This linguine makes it easy to do so, especially when you flavor it with basil and Parmesan cheese.
- 9 ounces uncooked fresh linguine
- 1 cup shelled fresh green peas
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup thinly sliced fresh basil
- 2 ounces shaved fresh Parmigiano-Reggiano cheese
Directions: Cook pasta according to package directions, omitting salt and fat. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving ¼ cup pasta liquid.
Heat oil and butter in pan over medium heat 1 minute or until butter melts. Remove from heat; stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well.
Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.
3. Asparagus, Orange, and Lentil Salad
Salads are a lot more fun when pink lentils are involved. This next recipe from Southern Living will provide a pop of color and healthiness to your Easter table. The asparagus, orange, and lentil salad employs in-season produce and a multitude of textures and flavors. The salad takes only 30 minutes to make. Dress it with a Champagne-shallot vinaigrette you can either make or buy at the grocery store. Serve this spring salad as a complement to your other Easter dishes, and rest assured everyone will go back for seconds.
Serves: Makes 8 cups
- 1 medium-size fennel bulb
- 2 large oranges, peeled and sliced
- ¼ teaspoon freshly ground pepper
- 1½ teaspoons kosher salt, divided
- 2 pounds fresh asparagus
- 1½ cups dried pink lentils, rinsed
- Champagne-shallot vinaigrette
- 2 cups coarsely chopped assorted lettuces
- ½ cup loosely packed fresh flat-leaf parsley leaves
Directions: Rinse fennel thoroughly. Trim and discard root end of bulb. Trim stalks from bulb, and chop fronds to equal ¼ cup; reserve stalks and remaining fronds for another use. Thinly slice bulb, and toss with oranges, pepper, and ½ teaspoon salt. Cover and let stand until ready to use.
Meanwhile, cut asparagus tips into 1½-inch pieces. Cut stalks diagonally into thin slices, discarding tough ends.
Bring 3 cups water and ½ teaspoon salt to a boil in a large saucepan over medium-high heat. Add asparagus, and cook 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Pat dry with paper towels.
Bring 3 cups water and remaining ½ teaspoon salt to a boil in saucepan over medium heat. Add lentils; return to a boil. Reduce heat to low, and cook, stirring often, 8 to 10 minutes or until crisp-tender. Drain well, and rinse with cold water. Toss lentils with ¼ cup Champagne-shallot vinaigrette.
Combine lettuces, parsley, asparagus, fennel mixture, and fennel fronds in a large bowl; toss with remaining vinaigrette. Spoon lentils onto a serving platter; top with asparagus mixture.
4. Green Bean, Ham, and Cheese Frittata
Here’s another egg recipe from Martha Stewart you can serve for Easter brunch or dinner. Quiches and frittatas are easy savory fixes that can be made ahead and served at any time of day. This green bean, ham, and cheese frittata stars the meat everyone loves to eat on Easter, and the pop of greens and cheese that pair with the ham make it a well-rounded meal. Plan for 25 minutes of active prep time. You can serve your frittata with toast, salad, potatoes, or more, and it can star as the main Easter offering or an easy side dish.
- 2 teaspoons olive oil
- 1 pound green beans, trimmed and cut into 1-inch pieces
- ½ pound thinly sliced deli ham, cut into thin strips
- 2 bunches (12 to 16) thin scallions, cut into 1-inch pieces
- 8 large eggs
- 1 cup shredded (about 4 ounces) Fontina cheese
- Coarse salt and ground pepper
Directions: Preheat oven to 350 degrees Fahrenheit. Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add green beans, ham, and scallions (skillet will be full). Cover and cook, stirring occasionally until green beans are crisp-tender, about 6 minutes.
In a large bowl, whisk together eggs, cheese, 1 teaspoon salt, and ¼ teaspoon pepper; add to skillet, and tilt to distribute evenly. Gently press down on vegetables to cover them with egg mixture. Cook, without stirring, until edges are slightly set, about 1 minute.
Transfer to oven; bake until center is set, 25 to 30 minutes. Run a wooden or rubber spatula around edges; slide frittata onto a platter, and cut into 4 wedges.
5. Minty Pea Soup
Your Easter brunch or dinner guests will love the look of this minty pea soup on your dining room table. The pea soup from Epicurious has a bright green hue and a fresh herb taste to go with it. To obtain the fresh flavor, in-season peas are cooked in butter, onions, and broth before parsley and mint are added to the mix. Next, it’s time to puree your mixture in a blender, and then finally, you can serve your soup warm or chilled with the ever-important crème fraîche and heavy cream addition. Get ready to watch your guests slurp down this green soup, and pat yourself on the back for helping everyone get in their peas.
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 4 cups low-sodium vegetable broth, divided
- 6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup fresh mint leaves
- Kosher salt, freshly ground pepper
- ¼ cup crème fraîche or sour cream
- 2 tablespoons heavy cream or water
- Chopped fresh chives (for serving)
Directions: Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6 to 8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.
6. Slow-Cooker Quinoa Risotto
Master your Easter meal in the slow-cooker with this quinoa risotto from Delish. Along with quinoa, you’ll throw chicken, carrots, asparagus, and peas into the mix, meaning you’ll have a dish that tastes great but also has you eating with the seasons. Your chicken and quinoa will cook for fewer than five hours, which is just enough time for the chicken to easily shred and the quinoa to soak up the chicken broth. Your veggies will get added into the slow-cooker at the end, and the final result is a creamy quinoa risotto that is spiked with green and orange vegetables, along with shredded chicken.
- 1½ pounds boneless skinless chicken breasts
- 2 cups quinoa, rinsed
- 4 cups low-sodium chicken broth
- 2 cloves garlic, minced
- 3 large carrots, sliced into rounds
- Kosher salt
- Freshly ground black pepper
- 1 bunch asparagus, trimmed and quartered
- 2 cups peas, frozen or canned
Directions: In a slow-cooker, combine chicken, quinoa, 2 cups chicken broth, garlic, and carrots. Season generously with salt and pepper.
Cook on high 4 hours, until chicken is easily shreddable. Shred chicken, then add asparagus and peas to slow-cooker and cook until tender, 30 minutes more.
Pour over remaining chicken broth and stir until creamy.
7. Orange Baked Ham
You can have your traditional ham at Easter and get in your spring produce, too. This orange baked ham from Food Network has a glaze that is made from the best of the late winter and early spring citrus. Minced garlic, marmalade, mustard, brown sugar, orange zest, and orange juice make up the sweet and citrus glaze, which perfectly cuts the saltiness of the ham. Your meat will bake in the oven for an hour until the glaze is fully browned.
- 1 14- to 16-pound fully cooked, spiral-cut smoked ham on the bone
- 8½ ounces orange marmalade
- cup freshly squeezed orange juice
Directions: Preheat the oven to 350 degrees Fahrenheit. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice, and process until smooth. Pour the glaze over the ham, and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
8. Rice Salad with Fava Beans and Pistachios
‘Tis the season for fava beans. Take advantage with this grain salad from Bon Appetit. The rice salad is studded with fava beans and pistachios, and it enlists two types of rice, giving you that much more texture and crunch. Into your bed of wild and basmati rice will go tender fava beans, crunchy pistachios, fresh dill, parsley, and lemon juice. This rice salad is the kind of side dish that will impress everyone at your Easter table. Not only is it beautiful, but it’s full of complex flavors and textures, too.
- ½ cup wild rice
- Kosher salt
- 1 cup basmati rice
- 1 dried Iranian lime (optional)
- 1 cup fresh shelled fava beans (from about 1 pound pods) or frozen, thawed
- ½ cup chopped fresh dill
- ½ cup chopped fresh flat-leaf parsley
- ½ cup unsalted, raw pistachios
- ¼ cup olive oil
- 2 teaspoons finely grated lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon Iranian lime powder or 1 finely grated lime zest
Directions: Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35 to 40 minutes. Drain; let cool.
Meanwhile, combine basmati rice, lime, if using, and 1½ cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat, and fluff with a fork. Cover; let sit until water is absorbed, about 5 minutes. Let cool; discard lime.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a bowl of ice water. Drain and peel.
Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and fava beans in a large bowl; season with salt.
9. Asparagus and Potato Flatbread
Here’s an elegant dish that will look great on your Easter dining table. The asparagus and potato flatbread from Martha Stewart might seem sophisticated, but it’s actually easy to perfect. All you need is a good vegetable peeler. You’ll peel ribbons of asparagus that you’ll pair with goat cheese to top a store-bought pizza dough. Golden roasted potatoes are also added to the mix, and the end result is a crispy flatbread studded with color from the asparagus ribbons, potatoes, and cheese. The flatbread will take 25 minutes to prep.
- All-purpose flour, for rolling
- 1 pound pizza dough, thawed if frozen, divided in half
- ¼ cup extra-virgin olive oil
- 1 medium Yukon Gold potato, peeled and thinly sliced
- Coarse salt and ground pepper
- 1 bunch asparagus (1 pound), trimmed and shaved with a vegetable peeler
- 4 ounces fresh goat cheese, crumbled (1 cup)
Directions: Preheat oven to 500 degrees Fahrenheit, with racks in middle and lower third. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to 2 parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a ¼-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.
Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees Fahrenheit, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.
10. Salmon with Fresh Sorrel Sauce
Last but not least is salmon with fresh sorrel sauce from Cooking Light. According to the recipe, sorrel is a spring herb with a slightly sour taste. In this case, it stars in a sauce also made from parsley, water, chives, walnuts, capers, garlic, and bread. The bread serves to thicken the sauce to give it a texture similar to that of pesto. The fresh sorrel sauce then tops the salmon that is simply broiled for 10 minutes before it’s ready to be served. The salmon and green sorrel sauce make for a fresh spring dish that looks and tastes great, and the well-liked fish is the perfect alternative to serve at Easter to guests who would rather forego the ham or other meat dishes.
- 1 cup coarsely chopped fresh parsley
- 1 cup chopped sorrel
- ⅔ cup water
- ½ cup chopped fresh chives
- ¼ cup coarsely chopped walnuts, toasted
- 1 tablespoon capers
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves, chopped
- 1 (1-ounce) slice white bread
- 8 (6-ounce) salmon fillets (about 1 inch thick)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Cooking spray
Directions: To prepare sauce, combine first 10 ingredients in a food processor; process until smooth.
To prepare fish, sprinkle fish with ½ teaspoon salt and ¼ teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a fork. Serve fish with sorrel sauce.