The Best Quiches & Frittatas for Your Easter Brunch

This tasty frittata features holiday ham and your favorite veggies, like broccoli and zucchini. The best part? You can make it right in your slow cooker!

Sweet potatoes make the perfect gluten-free crust for this custardy quiche. Brown the mushrooms with garlic to deepen their meaty flavor.

This vegetable-studded egg dish will steal the show at your holiday brunch. 

Frittatas lend themselves easily to vegetarian meals, allowing you to load in practically any veggies you like. Combining the eggs, cottage cheese, and roasted garlic in a food processor helps distribute the roasted garlic throughout the mixture for maximum favor. You can substitute broccoli rabe (for a pleasantly bitter bite) or broccoli florets (for a family-friendly take) in place of the broccolini, if you like. 

A cast-iron or carbon-steel pan is best here because it goes under the broiler, and high heat could damage nonstick skillets. Handy advice: If you set out to make an omelet but your pan won’t release the eggs and they stick to the bottom, just spread out the fillings, pop it under the broiler, and presto! Frittata. You can easily make this dish for 2 or 4 people using a larger pan and multiplying ingredients accordingly.

If your guests like their breakfast on the savory side, these adorable mini quiches are the perfect choice. Thinly sliced potatoes make an excellent gluten-free crust—the tops get potato-chip crispy, while the bottoms stay perfectly tender. We love the rich and nutty Gruyère cheese, but regular Swiss cheese or even cheddar would work just fine in this recipe. Serve these with a simple green salad studded with orange segments or fresh berries for a hint of sweetness.

A veggie-loaded frittata is a great way to use up produce odds and ends. Broccoli is an excellent addition here: The florets poke through the egg mixture and become delightfully frizzled in the oven. Look for refrigerated pico de gallo in the prepared produce section of the supermarket. This is just as tasty cold or room-temperature as it is fresh out of the oven. Serve with a green salad.

Smart shortcuts deliver a frittata that’s perfect for headlining a brunch menu. Microwaving the sweet potatoes helps them cook faster; Canadian bacon adds flavor with half the saturated fat of regular bacon.

This gluten-free take on a brunch classic makes a stunning centerpiece. Shredded potatoes are tossed with mozzarella cheese, pressed into a hot cast-iron skillet, and baked to form a crispy outer shell. Boursin cheese adds creamy texture and tons of garlic-and-herb flavor to the filling, which plays on the appeal of spinach-artichoke dip.

Quiche is the ultimate make-ahead breakfast solution. Quickly sauté your favorite veggies and mix them with eggs for an easy baked dish that requires little effort. While extremely delicious, store-bought crusts can pack more calories and fat than they’re worth. In this recipe, we traded out a buttery, flaky crust for a gluten-free crust made of low-carb spaghetti squash. With egg whites and mozzarella cheese binding the squash together for a crust that can support a quiche, this healthy swap is a no-brainer.