How to Host the Perfect Easter Brunch

Johnny Miller
Hosting an Easter breakfast is much easier if you prep crustless quiches the night before. I love a topping bar — guests can go wild adding edible "confetti." Fun!

Crustless Quiches

Serves 4

Ingredients

  • Butter
  • 2 tablespoons minced onion or shallot
  • Salt and pepper
  • 8 large eggs
  • 4 tablespoons heavy cream
  • 2 tablespoons chopped fresh herbs (your choice), plus more for garnish
  • 1 package Boursin cheese
Directions

  1. Melt 1 tablespoon of butter over medium heat. When it foams, add onion, season with salt and pepper, and cook until softened. Add to a bowl with eggs, cream, herbs, and most of the Boursin. Whisk and pour into buttered six-ounce ramekins, filling each one three-quarters full. Cover and refrigerate overnight.
  2. Before the party, set out a toppings bar with a variety of ingredients, like sautéed mushrooms, roasted red peppers, and sliced cherry tomatoes. Let guest top their own ramekins, then back at 350° F until the quiches spring when touched, 15 to 18 minutes. Garnish with the remaining Boursin and fresh herbs.

Lulu's Salad Dressing

Ingredients:

  • 3 tablespoons Champagne vinegar
  • 1/4 cup fresh mint leaves
  • 1 tablespoon freshly squeezed grapefruit juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced shallot
  • 1 tablespoon sugar
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
Directions:

  1. In the bowl of a food processor, combine all ingredients except the oil.
  2. With the processor running slowly, add the oil through the feed tube until the dressing is emulsified.
Lulu Powers, aka "The Entertainologist," is the design world's go-to caterer and author of Lulu Powers Food to Flowers. Follow her on Instagram @lulupowers.

Graham Rocks glasses by Juliska. Nantucket Basket Rim soup bowls by Wedgwood. Botanist Knoll napkins from Anthropologie. Sunset silk by Phillip Jeffries.

This story originally appeared in the March 2016 issue ofHouse Beautiful.


By Lulu Powers

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