Why You’ll Love This Recipe
Delicious Springtime Vegetable Quiche is a light, savory dish filled with fresh seasonal veggies, creamy custard, and a flaky pie crust. It’s perfect for brunch, lunch, or a light dinner and shines as a centerpiece at spring gatherings. This versatile and colorful quiche is as easy to make as it is to love.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pre-made or homemade pie crusteggsheavy creammilkasparagus (chopped)baby spinachsliced leeks or green onionscherry tomatoes (halved)shredded gruyère or cheddar cheeseolive oilsalt and pepperfresh herbs (such as dill, thyme, or parsley)
directions
Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish and prick the bottom with a fork. Pre-bake for 8-10 minutes until lightly golden. Let cool slightly.
In a skillet, heat olive oil over medium heat. Sauté leeks or green onions for 2 minutes, then add asparagus and spinach. Cook until just wilted, about 3-4 minutes. Remove from heat.
In a mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and herbs.
Layer sautéed vegetables in the pre-baked crust, then sprinkle cheese evenly on top.
Pour the egg mixture over the vegetables and cheese. Top with halved cherry tomatoes.
Bake for 35-40 minutes or until the center is set and the top is golden.
Cool for 10-15 minutes before slicing and serving.
Servings and timing
This recipe yields 6-8 slices.
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Variations
Add mushrooms, zucchini, or peas for more spring vegetables.
Use feta or goat cheese for a tangy twist.
Make it crustless for a low-carb option.
Add cooked bacon or smoked salmon for extra protein.
storage/reheating
Store leftover quiche in the refrigerator for up to 4 days.
To reheat, warm slices in a 350°F (175°C) oven for 10-15 minutes or microwave for 1-2 minutes.
Quiche can also be frozen and reheated directly from frozen.
FAQs
Can I make it ahead of time?
Yes, quiche can be baked the day before and reheated before serving.
Do I have to pre-bake the crust?
Pre-baking helps prevent a soggy bottom and keeps the crust crisp.
Can I use milk only instead of cream?
Yes, but the texture will be slightly less rich. Whole milk works best.
Is this quiche vegetarian?
Yes, as long as no meat is added.
Can I serve this cold?
Absolutely, it’s delicious served warm, at room temperature, or cold.
Conclusion
Delicious Springtime Vegetable Quiche is a celebration of the season—bright, fresh, and full of flavor. Whether served at a festive brunch or a casual picnic, this quiche is sure to impress with its creamy texture, colorful presentation, and satisfying taste.
PrintDelicious Springtime Vegetable Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Breakfast or Brunch
- Method: Baked
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
This Delicious Springtime Vegetable Quiche is a light and savory dish made with seasonal vegetables, fluffy eggs, and cheese baked in a buttery pie crust. It’s perfect for brunch, lunch, or a make-ahead springtime meal.
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 1 tbsp olive oil
- 1/2 cup chopped asparagus
- 1/2 cup sliced leeks or green onions
- 1/2 cup chopped baby spinach
- 1/4 cup diced red bell pepper
- 4 large eggs
- 1 cup milk or half-and-half
- 1/2 cup shredded Swiss or Gruyère cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and crimp the edges. Set aside.
- In a skillet, heat olive oil over medium heat. Sauté asparagus, leeks, and bell pepper for 4–5 minutes until slightly tender. Stir in spinach and cook for 1 minute more. Remove from heat and let cool slightly.
- In a medium bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
- Spread sautéed vegetables evenly over the bottom of the pie crust. Sprinkle with shredded cheese.
- Pour the egg mixture over the vegetables and cheese.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.
- Serve warm, at room temperature, or chilled.
Notes
- Use any spring vegetables you have on hand like zucchini, peas, or mushrooms.
- Can be made a day ahead and reheated or served cold.
- Substitute dairy-free milk and cheese for a lactose-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 160mg
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