If you’re searching for the ultimate centerpiece for a fresh spring brunch, look no further than this Spring Vegetable Quiche. Packed with vibrant asparagus, tender zucchini, sweet red bell peppers, and savory mushrooms, each bite bursts with the best flavors the season has to offer. The creamy, cheesy custard nestled in a flaky pie crust is comfort food with a garden-fresh twist. Whether you serve it warm out of the oven or chilled for a light lunch, this Spring Vegetable Quiche is bound to become a favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Spring Vegetable Quiche is how it transforms simple, everyday ingredients into something elegant and full of life. Each component adds its own touch—crispness, color, or richness—making every slice a celebration of spring.
- 9-inch pie crust: The foundation for your quiche; feel free to use a store-bought option for ease, or homemade for extra flakiness.
- 1 tablespoon olive oil: Helps sauté the vegetables, adding a subtle richness that ties everything together.
- 1/2 cup asparagus (chopped): Offers a pop of green and a gentle crunch—trim off woody ends for the best texture.
- 1/2 cup zucchini (diced): Adds moisture and a mild sweetness, soaking up all those delicious flavors.
- 1/2 cup red bell pepper (diced): Brings color and a hint of sweetness that brightens up the dish.
- 1/2 cup mushrooms (sliced): Lends earthiness and depth, balancing out the lighter vegetables.
- 3 green onions (chopped): Give a subtle, fresh onion flavor without overpowering the quiche.
- 1/2 teaspoon salt: Essential for seasoning and bringing out the natural flavors of the vegetables.
- 1/4 teaspoon black pepper: Adds just the right amount of gentle heat.
- 5 large eggs: The backbone of the custard filling; use fresh eggs for the creamiest texture.
- 1 cup half-and-half (or whole milk): Creates a rich and silky custard—half-and-half is classic, but whole milk works in a pinch.
- 1 cup shredded Gruyère or Swiss cheese: Melts beautifully, offering a nutty, savory note that pairs perfectly with spring veggies.
- 2 tablespoons grated Parmesan cheese: Sprinkled on top for a golden, flavorful crust.
- Fresh parsley for garnish (optional): Brightens up the final presentation and adds a herby freshness.
How to Make Spring Vegetable Quiche
Step 1: Prepare the Pie Crust
Start by preheating your oven to 375°F. Gently lay your pie crust into a 9-inch pie dish, pressing it into the corners and crimping the edges if you’re feeling fancy. Prick the bottom lightly with a fork to prevent bubbles, then bake for 8 to 10 minutes until just set—this extra step keeps your quiche from getting soggy.
Step 2: Sauté the Vegetables
While the crust is pre-baking, heat your olive oil in a skillet over medium heat. Toss in the asparagus, zucchini, red bell pepper, mushrooms, and green onions. Sauté for about 5 to 6 minutes, stirring occasionally, until the veggies are tender and any moisture has evaporated. Season with salt and pepper, then set aside to cool slightly.
Step 3: Whisk the Custard
In a large bowl, whisk together the eggs and half-and-half (or milk) until smooth and pale yellow. This is your creamy base, so take a moment to whisk thoroughly for a light, airy texture. Stir in the shredded Gruyère or Swiss cheese, folding until evenly combined.
Step 4: Assemble the Quiche
Scatter the sautéed vegetables evenly over the pie crust, then gently pour the egg and cheese mixture on top. Use a spatula to nudge the veggies around so everything is nicely distributed. Sprinkle the grated Parmesan cheese across the top for that irresistible golden finish.
Step 5: Bake to Golden Perfection
Place your quiche in the oven and bake for 35 to 40 minutes. You’ll know it’s done when the center is set but still slightly wobbly, and the top is beautifully golden. Let it cool for about 10 minutes before slicing—this helps everything set up perfectly.
How to Serve Spring Vegetable Quiche
Garnishes
A handful of freshly chopped parsley adds a burst of color and a whisper of herby freshness right before serving. For an extra pop, try a sprinkle of chives or a few shavings of Parmesan—simple touches that make your Spring Vegetable Quiche look as good as it tastes.
Side Dishes
Pair your quiche with a crisp green salad tossed in a lemony vinaigrette, or some roasted potatoes for a heartier meal. Fresh fruit salad is also a lovely match, balancing the richness of the quiche with natural sweetness.
Creative Ways to Present
For a charming brunch spread, cut your Spring Vegetable Quiche into small wedges or squares and arrange on a platter with edible flowers. Or, serve in individual ramekins for personal-sized quiches—perfect for a special occasion or picnic.
Make Ahead and Storage
Storing Leftovers
Wrap leftover quiche tightly in plastic wrap or store in an airtight container in the refrigerator. It stays fresh and delicious for up to three days, making it great for meal prep or a quick lunch.
Freezing
To freeze, let your Spring Vegetable Quiche cool completely, then wrap slices or the whole quiche in plastic wrap followed by foil. Store in the freezer for up to two months. For best results, thaw overnight in the fridge before reheating.
Reheating
Warm individual slices in the microwave for 30 to 45 seconds, or reheat larger portions in a 325°F oven until heated through. The crust stays crispiest when using the oven method, but both work beautifully for a quick meal.
FAQs
Can I use other vegetables in my Spring Vegetable Quiche?
Absolutely! This quiche is wonderfully adaptable. Try swapping in spinach, peas, leeks, or even artichoke hearts—just be sure to sauté them first to remove excess moisture.
How do I know when the quiche is fully cooked?
The center should be just set—meaning it jiggles slightly but isn’t liquid. If you insert a knife about an inch from the center, it should come out clean. Letting it cool for a few minutes helps it firm up nicely.
Is it possible to make a crustless version?
Yes! For a lighter take, grease your pie dish well and skip the crust entirely. The filling bakes up beautifully on its own, and you’ll still get all the wonderful flavors of a classic Spring Vegetable Quiche.
What’s the best cheese for this recipe?
Gruyère is the classic choice for its nutty flavor and meltability, but Swiss, Fontina, or even sharp cheddar will work. Play around with your favorites to put your own twist on the quiche.
Can I serve Spring Vegetable Quiche cold?
Definitely! This quiche tastes lovely at room temperature or even chilled, making it perfect for picnics, packed lunches, or easy entertaining.
Final Thoughts
I hope you’re inspired to bring a burst of color and freshness to your table with this Spring Vegetable Quiche. It’s a simple, crowd-pleasing recipe that always feels special—whether it’s a weekend brunch or a quick weekday dinner. Give it a try and let the flavors of spring shine in every slice!
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Spring Vegetable Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
A vibrant and flavorful Spring Vegetable Quiche featuring fresh asparagus, zucchini, bell pepper, mushrooms, and green onions in a creamy egg and cheese custard baked in a flaky pie crust. Perfect for brunch or a light main course, this French-inspired recipe is easy to prepare and customizable with your favorite seasonal vegetables.
Ingredients
Crust
- 1 9-inch pie crust (store-bought or homemade)
Vegetables
- 1 tablespoon olive oil
- 1/2 cup asparagus, chopped into 1-inch pieces
- 1/2 cup zucchini, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup mushrooms, sliced
- 3 green onions, chopped
Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Custard and Cheese
- 5 large eggs
- 1 cup half-and-half (or whole milk)
- 1 cup shredded Gruyère or Swiss cheese
- 2 tablespoons grated Parmesan cheese
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 375°F. Place the pie crust into a 9-inch pie dish and crimp the edges if desired. Prick the bottom of the crust lightly with a fork to prevent bubbling. Bake the crust for 8 to 10 minutes until it is just set but not browned.
- Sauté Vegetables: While the crust is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped asparagus, diced zucchini, diced red bell pepper, sliced mushrooms, and chopped green onions. Sauté the vegetables for 5 to 6 minutes until they are tender and any released moisture has evaporated. Season the sautéed vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then set aside.
- Prepare Custard Mixture: In a large bowl, whisk together 5 large eggs and 1 cup of half-and-half (or whole milk) until the mixture is smooth and homogeneous. Stir in 1 cup of shredded Gruyère or Swiss cheese along with the cooked vegetables.
- Assemble and Bake: Pour the egg, cheese, and vegetable mixture into the partially baked pie crust. Evenly sprinkle 2 tablespoons of grated Parmesan cheese over the top. Bake the quiche in the preheated oven for 35 to 40 minutes, or until the center is fully set and the top is beautifully golden brown.
- Cool and Serve: Remove the quiche from the oven and let it cool for about 10 minutes before slicing. Optionally, garnish with fresh parsley. Serve the quiche warm or at room temperature for the best flavor and texture.
Notes
- This quiche can be made a day ahead and reheated gently before serving.
- Substitute seasonal vegetables such as spinach, peas, or leeks to vary the flavors.
- For a crustless version, grease your pie dish well and skip the pie crust altogether.
- Serve with a fresh green salad for a complete meal.
- Use half-and-half for a richer custard, or whole milk for a lighter option.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 145mg
