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Spring Vegetable Quiche Recipe

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4.8 from 80 reviews

This Spring Vegetable Quiche is a delightful and savory dish featuring a flaky pre-made pie crust filled with sautéed asparagus, spinach, cherry tomatoes, and onions, all bound together in a rich egg and heavy cream custard, topped with melted cheddar or Swiss cheese. Perfect for brunch or a light lunch, this quiche brings fresh spring flavors to your table with an easy-to-follow baking method.

Ingredients

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

Egg Mixture

  • 4 large eggs
  • 1 cup heavy cream
  • Salt and pepper to taste

Other

  • 1 cup shredded cheese (cheddar or Swiss)
  • 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: Heat olive oil in a skillet over medium heat. Add the diced onions and sauté until translucent, about 3-5 minutes. Then add the chopped asparagus and spinach, cooking until just tender, approximately 3-4 minutes. Remove the skillet from heat and allow the vegetables to cool slightly.
  3. Prepare Egg Mixture: In a medium bowl, whisk together the 4 large eggs, 1 cup of heavy cream, salt, and pepper until the mixture is smooth and well combined.
  4. Assemble Quiche: Evenly spread the sautéed vegetables and halved cherry tomatoes in the prepared pie crust. Pour the egg and cream mixture over the vegetables. Sprinkle the shredded cheese evenly on top to create a golden, melty finish.
  5. Bake: Place the quiche in the preheated oven and bake for 35-40 minutes or until the filling is set in the center and the top turns a golden brown color.
  6. Cool and Serve: Remove the quiche from the oven and allow it to cool for a few minutes, which helps it firm up for easier slicing. Serve warm or at room temperature.

Notes

  • Using a pre-made pie crust simplifies preparation but feel free to use homemade crust for added flavor.
  • Cheddar and Swiss both work well; choose based on your preference or mix the two.
  • For a lighter version, substitute half-and-half or milk for heavy cream, though the texture may be less rich.
  • The quiche can be served warm or cold and pairs well with a fresh green salad.
  • Leftovers can be refrigerated for up to 3 days and reheated gently before serving.

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