Spring Vegetable Quiche

Spring is finally here, and with it comes a delightful burst of colors and flavors that make our taste buds dance with joy. Imagine a golden, flaky crust cradling a symphony of fresh vegetables, creamy cheese, and aromatic herbs all baked to perfection in a Spring Vegetable Quiche. This quiche doesn’t just taste like spring it smells like a garden party where every guest is invited to indulge in nature’s finest.

When I first tried making this Spring Vegetable Quiche, I was convinced my culinary skills were as sharp as a butter knife. But as the fragrant aromas wafted through my kitchen, I felt like a gourmet chef Perfect for brunch gatherings or cozy family dinners, this quiche is your ticket to impressing friends without breaking a sweat.

I remember the first time I served this dish at a family brunch. My aunt declared it “the best thing since sliced bread,” which really set the bar high for my future cooking endeavors.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pie Crust: Store-bought or homemade, it should be flaky and golden-brown for the best texture.
• Eggs: Use large eggs for the perfect custard-like consistency that binds everything together.
• Heavy Cream: Adds richness you can substitute half-and-half if you prefer a lighter option.
• Fresh Spinach: Choose vibrant green leaves they add color and nutrients to the dish.
• Cherry Tomatoes: Halved for sweetness they provide bursts of flavor throughout each bite.
• Zucchini: Thinly sliced this veggie adds moisture while keeping things light and refreshing.
• Goat Cheese: Crumbled on top for tangy creaminess feel free to swap with feta if you prefer.
• Fresh Herbs (like basil or thyme): These elevate the flavors significantly chop them finely for an aromatic touch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Get ready to whip up your Spring Vegetable Quiche with these fun steps

Prepare Your Crust: Preheat your oven to 375°F (190°C). Roll out your pie crust and place it into a pie pan. Poke holes in the bottom with a fork to prevent bubbling.

Make the Filling: In a large bowl, whisk together eggs and heavy cream until smooth. Add salt and pepper to taste seasoning makes all the difference

Add Your Veggies: Fold in the fresh spinach, halved cherry tomatoes, zucchini slices, and chopped herbs into the egg mixture until everything is coated evenly.

Layer It Up : Pour the vegetable mixture into your prepared crust. Sprinkle crumbled goat cheese generously over the top like you’re seasoning an exquisite dish.

Bake It : Place your quiche in the oven and bake for about 35-40 minutes or until it’s puffed up and golden brown on top. The aroma will have you drooling

Cool & Serve: Once out of the oven, let your quiche cool for about 10 minutes before slicing. Serve warm or at room temperature it’s delightful either way

Enjoy your Spring Vegetable Quiche as part of brunch, lunch, or dinner it’s versatile enough to shine at any meal

Perfecting the Cooking Process

Start by pre-baking the crust to achieve that golden, flaky texture. While it cools, sauté your spring vegetables until tender and fragrant, then mix them with egg and cheese before pouring everything into the crust.

Add Your Touch

Feel free to swap in any vegetables you have on hand Asparagus, bell peppers, or even leftover roasted veggies work beautifully. A sprinkle of feta or goat cheese can elevate flavors too.

Storing & Reheating

Store leftover quiche in an airtight container in the fridge for up to three days. To reheat, pop it in a 350°F oven for about 15 minutes until warmed through.

Sharing my first quiche experience always brings a smile. My friends raved about it, especially when I accidentally used way too much garlic but still made them come back for seconds

FAQ

Can I make spring vegetable quiche ahead of time?

Yes Prepare it a day ahead and store it in the refrigerator until ready to bake.

What vegetables work best in spring vegetable quiche?

Asparagus, spinach, and zucchini are great options for a fresh flavor combination.

How do I prevent my quiche from getting soggy?

Pre-bake your crust and avoid adding too much moisture from the vegetables before baking.

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Spring Vegetable Quiche

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• Author: Clara Rosewood
• Total Time: 55 minutes
• Yield: Serves 8

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Description

Spring Vegetable Quiche is a vibrant, flavorful dish perfect for brunch or dinner. With a crispy golden crust filled with fresh spinach, juicy cherry tomatoes, and creamy goat cheese, this quiche is a celebration of seasonal produce. Easy to prepare, this recipe invites cooks of all skill levels to create a delightful centerpiece that’s both visually stunning and deliciously satisfying.

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Ingredients

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• 1 pie crust (store-bought or homemade)
• 4 large eggs
• 1 cup heavy cream
• 2 cups fresh spinach (chopped)
• 1 cup cherry tomatoes (halved)
• 1 medium zucchini (thinly sliced)
• 4 oz goat cheese (crumbled)
• 2 tbsp fresh herbs (basil or thyme, chopped)
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C). Roll out and place the pie crust in a pie pan; poke holes in the bottom with a fork.
2. In a bowl, whisk together eggs and heavy cream; season with salt and pepper.
3. Fold in spinach, cherry tomatoes, zucchini, and herbs until evenly coated.
4. Pour vegetable mixture into prepared crust and sprinkle goat cheese on top.
5. Bake for 35-40 minutes until puffed and golden brown. Cool for 10 minutes before slicing.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 2g
• Sodium: 480mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 150mg