Colorful Easter Brunch Recipes - The Produce Moms

This posted is sponsored by our brand partner, Salad Savoy® 

Colorful Easter brunch recipes to brighten your holiday! 

Brighten up Easter morning with some of the most colorful items in the produce department: Bright Lights® swisss chard and Lollipops® kale sprouts from Salad Savoy Corp. Salad Savoy is the home of color, taste, and nutrition® so you can bet these two Easter brunch recipes are colorful, tasty, and nutritious! 

Easter Brunch Recipes

What are Bright Lights®? 

Salad Savoy Corp.’s answer to the growing popularity of leafy green veggies, specifically swiss chard. Bright Lights® have deep green oversized leaves with colorful stems and veins in an array of vibrant colors including pink, gold, orange, red, and white. They can be steamed, sautéed, or used raw in salads and are a great source of vitamin A and iron. 

Bright Lights® Swiss Chard Quiche with Potato Crust

Bright Lights® and a potato crust set this quiche apart from all the others.

Bright Lights® Swiss Chard Quiche with Potato Crust

Bright Lights® Swiss Chard Quiche with Potato Crust

Print Recipe
Bright Lights® Swiss Chard Quiche with Potato Crust
Bright Lights® Swiss Chard Quiche with Potato Crust
Votes: 2
Rating: 5
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Course Breakfast
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Cook Time 60 minutes
Servings
quiche
Ingredients
Potato Crust
  • 3-4 Idaho potatoes
  • 3 tbsp olive oil
  • 2 tsp salt
  • 1/2 tsp pepper divded
  • 1 tbsp Parmesan cheese grated
Quiche
  • 2 tbsp unsalted butter
  • 1 sweet onion thinly sliced
  • 1 1/2 bunch Bright Lights® Swiss Chard stems removed and leaves chopped
  • 1 cup Gruyère cheese shredded
  • 5 eggs
  • 2 cups half and half
  • 1 tbsp fresh thyme minced
  • pinch salt and freshly ground pepper
Course Breakfast
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Cook Time 60 minutes
Servings
quiche
Ingredients
Potato Crust
  • 3-4 Idaho potatoes
  • 3 tbsp olive oil
  • 2 tsp salt
  • 1/2 tsp pepper divded
  • 1 tbsp Parmesan cheese grated
Quiche
  • 2 tbsp unsalted butter
  • 1 sweet onion thinly sliced
  • 1 1/2 bunch Bright Lights® Swiss Chard stems removed and leaves chopped
  • 1 cup Gruyère cheese shredded
  • 5 eggs
  • 2 cups half and half
  • 1 tbsp fresh thyme minced
  • pinch salt and freshly ground pepper
Bright Lights® Swiss Chard Quiche with Potato Crust
Votes: 2
Rating: 5
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Instructions
Potato Crust
  1. Preheat the oven to 400°F (200°C). Spray quiche dish with cooking spray.
  2. Peel the potatoes, then thinly slice a knife or mandoline.
  3. Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
  4. Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
  5. Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
Quiche
  1. Reduce the oven temperature to 350˚F (180˚C).
  2. In a large frypan over medium heat, melt the butter. Add the onion and chard and cook, stirring occasionally, until tender, about 5 minutes.
  3. Sprinkle 1/2 cup of the cheese evenly over the potato crust. In a large bowl, whisk the eggs until blended. Whisk in the half-and-half and thyme, and season with salt and pepper. Stir in the onion, chard and the remaining 1/2 cup (2 oz./60 g) cheese. Pour the egg mixture into the potato crust.
  4. Bake until the filling is set and slightly puffed and the crust is golden brown, 35-40 minutes. Transfer to a wire rack and let cool briefly.

What are Lollipops® Kale Sprouts?

Lollipops® are a cross between red kale and Brussels sprouts. This fork-sized veggie is popular in high-end restaurants for its beautiful colors and exquisite taste. Sautéed, steamed, stir-fried, or raw, kale sprouts are a delight! As an added bonus, they contain double the amount of vitamin B6 and twice the amount of vitamin C than standard Brussels sprouts. 

Lollipops® and Potato Breakfast Hash 

Bursting with flavor and color, this breakfast hash is special enough for Easter brunch but easy enough to make any day of the year. 

Lollipops® and Potato Breakfast Hash

Easter Brunch Recipes: Lollipops® and Potato Breakfast Hash

Print Recipe
Lollipops® and Potato Breakfast Hash
Lollipops® and Potato Breakfast Hash
Votes: 0
Rating: 0
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Course Breakfast
Cuisine Gluten-Free, Kid-Friendly
Servings
Ingredients
  • 3 cups Lollipops® Kale Sprouts
  • 1 brussel sprouts
  • 1 yellow onion diced
  • 2 cloves garlic roughly minced
  • 1/2 cup Carrots shredded
  • 1/2 lb bacon cut into 1 inch squares
  • salt and pepper to taste
Course Breakfast
Cuisine Gluten-Free, Kid-Friendly
Servings
Ingredients
  • 3 cups Lollipops® Kale Sprouts
  • 1 brussel sprouts
  • 1 yellow onion diced
  • 2 cloves garlic roughly minced
  • 1/2 cup Carrots shredded
  • 1/2 lb bacon cut into 1 inch squares
  • salt and pepper to taste
Lollipops® and Potato Breakfast Hash
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Rating: 0
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Rate this recipe!
Instructions
  1. Cook bacon to desired crispiness in a cast iron skillet. Move to a paper towel lined plate to drain excess grease. Reserve about 1 tablespoon of bacon grease in the skillet and store the rest for later use.
  2. Heat skillet to medium and onions. Cook 2-3 minutes or until slightly transparent.
  3. Add potatoes to the skillet and cook until just slightly tender.
  4. Add in remaining ingredients and cook for 5-7 minutes or until all veggies are cooked to your desired tenderness, stirring regularly.

Add Bright Lights® and Lollipops® to your grocery list and brighten up Easter Brunch! 

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What Easter brunch recipes will you be cooking up this year? Share in the comments below or tag us in your food photos on Instagram @theproducemoms.

Lollipops® and Potato Breakfast Hash Bright Lights® Swiss Chard Quiche with Potato Crust

Kristin Ahaus

Author: Kristin Ahaus

Kristin Ahaus is the Director of Content and Communications for The Produce Moms. Her focus and passion is helping all of TPM's brand partners share their stories while also helping consumers understand how to select, serve and store fresh produce. Connect with Kristin on LinkedIN.

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