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Easter Quiche


  • 8 eggs
  • 1 ½ cups milk
  • 3 tbsp butter, melted
  • 1 ½ cups grated cheese
  • 1 cup bacon
  • ½ bunch spring onions
  • 2 sheets of shortcrust pastry


Preheat the oven to 180ºC.

Prepare a 24cm quiche dish by lightly brushing with butter or oil.

Remove the pastry sheets from the freezer, and once they have defrosted enough to be malleable, lightly press into the dish to form a base and set aside. 

Hard boil 4 of the eggs in a pot of boiling water for 8 minutes.

Remove them from the pot once boiled and set aside to cool. 

In a bowl, whisk together the other 4 eggs, milk, butter, spring onions and then fold in the cheese.

Cut bacon into small pieces and mix into the quiche mixture. 

Pour the mixture into your prepared quiche dish, making sure that the mixture doesn’t completely fill the dish (you will need to leave space to add your boiled eggs).

Peel the egg shells from the boiled eggs, then cut each of them in half with a sharp knife.

Place the eggs on top of the quiche mixture and push slightly in but not too far as the eggs will get buried in the mixture.

Bake for 40 minutes or until set.

Chocolate Candy Biscuits (Serves 60)


  • 125g butter
  • ½ tsp vanilla essence
  • ½ cup brown sugar
  • 1 egg
  • 1 ¾ cups self-raising flour
  • ⅔ cup chocolate Easter egg candies


Preheat the oven to 180ºC.

Using an electric mixer, beat the butter, vanilla essence and brown sugar together until smooth, then add the egg. Beat until combined.

Sift in the self-raising flour and add in the Easter egg candies into the mixture and stir until combined.

Layout baking paper on a tray. Use a teaspoon and scoop out the mixture and roll into a ball.

Continue this step until there is no mixture left. Bake for 15 minutes or until browned.

Once ready, carefully take the tray out of the oven and set aside for the biscuits to cool.

Easter Egg Cake Pops (Serves 48)


  • 2 cups self-raising flour
  • ¾ cup sugar
  • 1 tsp vanilla essence
  • 125g butter
  • 2 eggs
  • ⅔ cup milk
  • Frosting of any flavour
  • Assorted sprinkles for decorating
  • Skewers

Icing Ingredients 

  • 1 ½ cups soft icing mixture, sifted
  • 25g butter, softened
  • 1 tbsp milk or water
  • Assorted food colouring


Preheat the oven to 180ºC.

In a medium bowl, sift together the self-raising flour and sugar.

Add the vanilla essence, eggs, milk and butter and then mix for approximately two minutes or until combined.

Prepare a cake tin with oil spray or butter. Pour in the cake mixture and bake in the oven for 30 minutes or until a skewer comes out clean.

Take the cake out of the oven and leave to cool completely.

Make the icing by combining icing sugar, butter and milk or water.

Mix well until the icing is smooth.

Pour the icing into separate small bowls and mix in desired food colour.

Remove the cake from the cake tin into a bowl and crumble it roughly with your hands.

Add in the frosting and mix until the mixture is evenly moistened and can easily stick together. Scoop a teaspoon of mixture and press into an egg shape.

Repeat this step until you have used all of the mixture. Place them on the prepared baking paper and freeze until firm, approximately 30 minutes. 

Once cake pops have been frozen, remove them from the freezer and poke each one on a skewer.

Dip each cake pop into desired icing and then dip into a bowl with sprinkles.

For other Easter designs, allow the icing to dry slightly and then add different sprinkles or draw shapes with another coloured icing.

Allow for the coating to dry completely before serving.


  • PakMag Writer

    PakMag has a number of contributors and writers who sometimes like to remain anonymous so here is a collection of the articles and stories. Enjoy!