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
Units
Scale
- 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