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
Scale
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
