Holiday Cranberry & Veggie Quiche (Festive Brunch Recipe)
Buttery crust filled with creamy eggs, colorful veggies, and sweet-tart cranberries — a festive addition to any holiday brunch.
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ½ cup cold butter cubed
- ¼ tsp salt
- 3 –4 tbsp ice water
For the Filling
- 4 large eggs
- 1 cup heavy cream or half-and-half
- ½ cup shredded cheese Swiss, Gruyère, or cheddar
- ½ cup fresh or frozen cranberries
- ½ cup diced bell pepper red or green
- ¼ cup sliced green onions or chives
- ½ tsp salt
- ¼ tsp pepper
- Fresh thyme or herbs for garnish
Instructions
Make the Crust
- Combine flour and salt in a bowl.
- Cut in cold butter until mixture is crumbly.
- Add ice water, one tablespoon at a time, until dough forms.
- Wrap and chill for 30 minutes.
Pre-Bake the Crust
- Roll dough into a tart or pie pan.
- Poke with a fork and chill 10 minutes.
- Bake at 375°F (190°C) for 10 minutes.
Prepare the Filling
- Whisk eggs, cream, salt, and pepper in a bowl.
- Stir in cheese, bell peppers, cranberries, and green onions.
- Pour mixture into the pre-baked crust.
Bake
- Bake for 35–40 minutes, until the center is set.
- Cool 10 minutes before slicing.
- Garnish with fresh herbs.
Notes
Tips & Variations
Flavor Boosters- Add cooked bacon or sausage.
- Use goat cheese or Gruyère for a richer taste.
- Mix in spinach, kale, or caramelized onions for extra flavor.
- Fresh cranberries = tart, vibrant pops.
- Dried cranberries = softer and slightly sweeter.
- Pre-bake the crust to avoid sogginess.
- Let quiche rest 10–15 minutes before slicing.
- Don’t overbake — a slight jiggle in the center is perfect.
Storage
- Refrigerate: 4–5 days
- Freeze: Up to 2 months
- Reheat: 300°F (150°C) for 10–15 minutes