There’s something magical about a Spring Vegetable Quiche that makes it the undisputed champion of brunch tables everywhere. Imagine a buttery, flaky crust cradling a colorful medley of fresh veggies, all swathed in a silky egg custard. The aroma wafts through the air, inviting everyone to gather around and indulge. It’s the culinary equivalent of a warm hug on a sunny day, perfect for those moments when you want to impress without stressing.
I remember the first time I made this delightful dish my friends were skeptical. “Vegetable quiche? Really?” they scoffed. But as soon as they took their first bite, their eyes widened in disbelief. The vibrant flavors danced on their palates, and suddenly they were all asking for seconds. Whether it’s a festive gathering or just a cozy Sunday brunch at home, this quiche is always a hit. Get ready to embark on a flavorful journey that will leave your taste buds singing
Why You'll Love This Recipe
- This Spring Vegetable Quiche is incredibly easy to prepare with minimal fuss
- The vibrant colors and fresh ingredients make it not only delicious but also visually stunning on any table
- Its versatility allows for endless variations based on your favorite seasonal vegetables
- Perfect for brunch, lunch, or even dinner with a side salad
I once brought this quiche to a potluck, and it disappeared faster than you can say “delicious.” Everyone wanted the recipe
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pie Crust: You can use store-bought or homemade either way, ensure it’s chilled for easier handling.
- Fresh Spinach: Look for bright green leaves they’ll add color and nutrients to your quiche.
- Bell Peppers: Choose any color or mix them up for visual appeal they bring sweetness and crunch.
- Cherry Tomatoes: These little gems add juicy bursts of flavor throughout the quiche.
- Eggs: Large eggs work best for achieving that fluffy custard texture we all love.
- Milk or Cream: Use whole milk for creaminess, or opt for heavy cream if you’re feeling indulgent.
- Cheese (Feta or Gruyère): Feta provides tanginess while Gruyère offers nutty depth choose your favorite
- Onion: Sweet onions are ideal here they caramelize beautifully and add flavor complexity.
- Salt and Pepper: Essential for seasoning don’t skimp
- Fresh Herbs (like Basil or Thyme): Fresh herbs elevate the dish with their aromatic qualities choose what you love
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 375°F (190°C). Grab your pie crust and fit it into a 9-inch pie dish don’t forget to poke some holes in the bottom with a fork to prevent bubbling.
Sauté the Veggies: Heat some olive oil in a skillet over medium heat. Toss in diced onions and sauté until translucent and fragrant about 3-5 minutes. Add chopped spinach, bell peppers, and halved cherry tomatoes cook until just tender.
Whisk the Egg Mixture: In a large bowl, whisk together eggs and milk (or cream). Season generously with salt, pepper, and your choice of herbs. The aroma will be delightful
Add Cheese and Veggies: Fold in crumbled feta or shredded Gruyère cheese along with your sautéed vegetable mixture into the egg blend. Mix gently until combined.
Pour into Crust: Carefully pour the filling into your prepared pie crust. Make sure it’s evenly distributed so every slice gets that glorious blend of flavors.
Bake to Perfection: Place the quiche in your preheated oven and bake for about 35-40 minutes until set look for that golden top A knife inserted should come out clean.
Let it cool slightly before slicing this step is crucial unless you enjoy molten egg surprises Serve warm or at room temperature alongside salad or fresh fruit.
This Spring Vegetable Quiche is not just food it’s an experience waiting to be devoured Enjoy every savory bite as you bask in its deliciousness
You Must Know
- Spring Vegetable Quiche is not just delicious it’s a canvas for creativity Feel free to swap in your favorite veggies, and don’t skip the cheese it’s the secret to a creamy texture
- Plus, the vibrant colors make it a feast for the eyes
Perfecting the Cooking Process
Start by pre-baking your crust for 10 minutes at 375°F to achieve a golden brown base. Meanwhile, sauté your spring veggies until tender, then whisk eggs and cream together until frothy. Combine everything harmoniously for a quiche that will impress
Add Your Touch
Consider adding feta or goat cheese for a tangy twist or swap asparagus for zucchini if you prefer. Fresh herbs like basil or dill can elevate flavors immensely. Don’t hesitate to mix things up based on what’s fresh and available
Storing & Reheating
Store leftover Spring Vegetable Quiche in an airtight container in the fridge for up to three days. To reheat, simply pop it back into a 350°F oven for about 15 minutes. This keeps the crust crispy and delightful
Chef's Helpful Tips
- For a perfect quiche, ensure your eggs are at room temperature before mixing them in
- Avoid overcooking vegetables they should be tender yet crisp
- Lastly, let the quiche cool slightly before slicing to maintain its shape
The first time I made Spring Vegetable Quiche, my friends couldn’t believe how easy it was They raved about it during brunch, and now they ask me when I’m making it again.
FAQ
Can I use frozen vegetables in Spring Vegetable Quiche?
Absolutely Just thaw and drain excess moisture before adding them to the mix.
What kind of cheese works best in this recipe?
Cheddar and Gruyère give great flavor, but feel free to experiment with your favorites.
How long does it take to bake Spring Vegetable Quiche?
Bake your quiche for 35-40 minutes at 375°F until it’s set and lightly browned on top.
Spring Vegetable Quiche
- Total Time: 55 minutes
- Yield: Serves approximately 8 slices 1x
Description
Indulge in the delightful flavors of a Spring Vegetable Quiche, where a buttery, flaky crust envelops a vibrant medley of fresh vegetables and creamy egg custard. Perfect for brunch or any gathering, this dish is both visually stunning and incredibly easy to make. Your friends and family will be asking for seconds as they savor each delicious bite!
Ingredients
- 1 chilled pie crust (9-inch)
- 2 cups fresh spinach (chopped)
- 1 cup bell peppers (diced)
- 1 cup cherry tomatoes (halved)
- 4 large eggs
- 1 cup whole milk
- 1 cup feta cheese (crumbled) or Gruyère cheese (shredded)
- 1 medium sweet onion (diced)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh herbs (basil or thyme, chopped)
Instructions
- Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and poke holes in the bottom.
- In a skillet over medium heat, sauté diced onions in olive oil until translucent (about 3-5 minutes). Add spinach, bell peppers, and cherry tomatoes; cook until tender.
- In a bowl, whisk together eggs and milk. Season with salt, pepper, and herbs.
- Fold in cheese and sautéed vegetables into the egg mixture.
- Pour the filling into the prepared crust and bake for 35-40 minutes until golden and set. Let cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 106g)
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg