Print

Spring Vegetable Quiche Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 120 reviews

This Spring Vegetable Quiche is a delightful and savory pie featuring fresh asparagus, spinach, cherry tomatoes, and onions baked in a creamy egg custard with melted cheese. Perfect for brunch or a light dinner, this quiche combines vibrant seasonal vegetables with a rich and flaky crust for a comforting and elegant meal.

Ingredients

Pie Crust

  • 1 pre-made pie crust

Vegetables

  • 1 cup asparagus, chopped
  • 1 cup spinach, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup onion, diced

Custard & Cheese

  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or Swiss)
  • Salt and pepper to taste

Other

  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the quiche evenly.
  2. Sauté Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Then add the chopped asparagus and spinach, cooking until just tender, around 3-5 minutes more. Remove from heat and allow the vegetables to cool slightly.
  3. Prepare Egg Mixture: In a mixing bowl, whisk together the 4 large eggs, 1 cup heavy cream, and season with salt and pepper to taste until fully combined and smooth.
  4. Assemble Quiche: Place the pre-made pie crust in a pie dish. Evenly spread the sautéed vegetables and halved cherry tomatoes across the crust. Pour the egg and cream mixture over the vegetables, making sure it's evenly distributed. Top with 1 cup of shredded cheese, either cheddar or Swiss.
  5. Bake the Quiche: Bake the assembled quiche in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
  6. Cool and Serve: Remove the quiche from the oven and allow it to cool for a few minutes to set further. Slice and serve warm or at room temperature for a delicious spring-inspired meal.

Notes

  • You can swap the heavy cream for half-and-half for a lighter version, but the quiche will be less rich and creamy.
  • If you prefer a vegetarian option, ensure the cheese used is rennet-free or vegetarian-friendly.
  • Cherry tomatoes can be omitted or replaced with roasted red peppers for a different flavor profile.
  • Make sure to pre-cook the vegetables to avoid excess moisture in the quiche.
  • This quiche can be made ahead and refrigerated for up to 2 days, or frozen for up to a month.

Find it online: https://alinacooks.com/spring-vegetable-quiche-recipe/