Nothing says fresh and vibrant quite like a Spring Vegetable Quiche Recipe bursting with colorful, tender veggies and rich, creamy cheese. This delightful quiche captures the very essence of springtime flavors, combining crisp asparagus, sweet red bell peppers, and earthy mushrooms nestled in a flaky pie crust. It’s the perfect dish for a sunny brunch, a light dinner, or even a picnic treat. Once you try this recipe, you’ll find it wonderfully simple to make, endlessly adaptable, and guaranteed to impress anyone who takes a bite.
Ingredients You’ll Need
Every ingredient in this Spring Vegetable Quiche Recipe plays an essential role in creating a balanced medley of taste, texture, and color. From the flaky pie crust that forms the sturdy base to the creamy eggs and cheese binding the vegetables together, each piece is vital for the perfect result.
- 1 9-inch pie crust: Whether store-bought or homemade, it provides the classic buttery, flaky foundation for your quiche.
- 1 tablespoon olive oil: For sautéing the vegetables, bringing out their natural flavors without overpowering them.
- 1/2 cup asparagus (chopped into 1-inch pieces): Adds a fresh, lightly crisp bite that’s synonymous with spring.
- 1/2 cup zucchini (diced): Offers gentle sweetness and moisture to keep the quiche tender.
- 1/2 cup red bell pepper (diced): Brings vibrant color and a mild sweetness enhancing the overall flavor.
- 1/2 cup mushrooms (sliced): Adds an earthy depth and a little umami richness.
- 3 green onions (chopped): A subtle sharpness and fresh crunch that balances the creamy custard.
- 1/2 teaspoon salt: Essential for seasoning and amplifying the natural flavors of the vegetables.
- 1/4 teaspoon black pepper: Offers a gentle warmth and slight bite to the dish.
- 5 large eggs: The heart of the quiche custard, binding everything beautifully.
- 1 cup half-and-half (or whole milk): Adds creaminess for a smooth, luscious texture.
- 1 cup shredded Gruyère or Swiss cheese: Melts into the custard, bringing nutty, savory notes.
- 2 tablespoons grated Parmesan cheese: Sprinkled on top for an irresistible golden crust.
- Fresh parsley for garnish (optional): Adds a pop of green and a fresh herbal finish.
How to Make Spring Vegetable Quiche Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 375 degrees Fahrenheit. Place your 9-inch pie crust into the pie dish, crimping the edges if you like for a decorative touch. Prick the bottom with a fork to prevent bubbling and bake for about 8 to 10 minutes until it’s just set. This partial baking keeps the crust crisp even after adding the moist filling.
Step 2: Sauté the Vegetables
While the crust is baking, heat olive oil in a skillet over medium heat. Toss in the asparagus, zucchini, red bell pepper, mushrooms, and green onions. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are tender and excess moisture has cooked off. Season with salt and pepper, which will deepen their flavors and keep the filling from becoming watery.
Step 3: Mix the Egg Custard
In a large bowl, whisk the eggs together with the half-and-half until smooth and slightly frothy. This mixture is the luscious custard that holds the quiche together and provides that creamy texture we crave.
Step 4: Combine and Fill
Fold the shredded Gruyère cheese into the egg custard followed by the cooked vegetables. Pour this mixture evenly into your pre-baked pie crust, making sure the veggies are well distributed.
Step 5: Add Topping and Bake
Sprinkle the grated Parmesan cheese over the top—a little golden crust on top makes all the difference. Bake the quiche for 35 to 40 minutes until the center is set and the surface is a lovely golden brown. Let it cool for about 10 minutes before slicing to allow flavors to fully develop and the quiche to set.
How to Serve Spring Vegetable Quiche Recipe
Garnishes
Fresh parsley is a simple yet stunning way to garnish your quiche, offering a fresh, herbal note that brightens every bite. You can also add a little cracked black pepper or a sprinkle of extra Parmesan for a savory touch right before serving.
Side Dishes
The Spring Vegetable Quiche Recipe is wonderfully versatile and pairs beautifully with a crisp green salad tossed with lemon vinaigrette or a light tomato and cucumber salad for an added burst of freshness. For a heartier meal, roasted new potatoes or a bowl of creamy soup make excellent companions.
Creative Ways to Present
For brunch, slice the quiche into wedges and serve on colorful plates with edible flowers for a truly spring-inspired presentation. You can also serve individual mini quiches using muffin tins, making a charming and convenient finger food version perfect for parties or picnics.
Make Ahead and Storage
Storing Leftovers
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. Keep the quiche covered well to prevent it from drying out, and it will maintain its creamy texture and fresh vegetable flavors.
Freezing
This Spring Vegetable Quiche Recipe freezes exceptionally well. Wrap the cooled quiche tightly in plastic wrap and then foil before freezing. It can be frozen for up to 2 months, making it a perfect make-ahead meal for busy days.
Reheating
To reheat, place slices of quiche on a baking sheet and warm in a 350-degree oven for about 15 minutes, or until heated through. This method helps retain the flaky crust and creamy filling much better than microwaving, which can sometimes make it soggy.
FAQs
Can I use other vegetables in this Spring Vegetable Quiche Recipe?
Absolutely! This quiche is wonderfully adaptable—feel free to swap in seasonal vegetables like spinach, peas, or leeks to keep it fresh and exciting.
Is it possible to make this quiche without a crust?
Yes, you can make a crustless version by greasing your pie dish well and skipping the crust. The filling will bake up more like a frittata but still maintain that creamy, savory flavor.
What cheese works best for this quiche?
Gruyère or Swiss cheese is ideal because it melts beautifully and adds a lovely nutty flavor, but you can experiment with other cheeses like cheddar or fontina for different tastes.
How far in advance can I prepare this quiche?
You can make the quiche a day ahead and store it in the fridge. Just reheat before serving to enjoy it warm and fresh. It’s also great served at room temperature.
Can I freeze individual slices?
Yes, freeze individual slices wrapped tightly in plastic wrap and foil. This way, you can thaw and reheat portions as needed without defrosting the entire quiche.
Final Thoughts
This Spring Vegetable Quiche Recipe is a true celebration of fresh flavors and simple elegance that feels like comfort food at its best. Whether you’re hosting brunch with friends or simply looking for a delightful, nutritious meal, this quiche delivers every time. Give it a try—you might just find yourself making it again and again as a seasonal favorite.
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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 savory Spring Vegetable Quiche featuring asparagus, zucchini, bell pepper, and mushrooms in a flaky pie crust, filled with creamy eggs and Gruyère cheese. Perfect for brunch or a light main course, this quiche combines fresh seasonal vegetables with rich dairy for a flavorful and satisfying dish.
Ingredients
Pie Crust
- 1 9-inch pie crust (store-bought or homemade)
Vegetables and Seasoning
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Egg Mixture
- 5 large eggs
- 1 cup half-and-half (or whole milk)
- 1 cup shredded Gruyère or Swiss cheese
Topping and Garnish
- 2 tablespoons grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Crust: Preheat the oven to 375°F. Place the pie crust into a 9-inch pie dish, crimping the edges if desired. Prick the bottom lightly with a fork to prevent puffing up during baking. Bake the crust for 8–10 minutes until it is just set.
- Sauté Vegetables: While the crust bakes, heat olive oil in a skillet over medium heat. Add the asparagus, zucchini, red bell pepper, mushrooms, and green onions. Sauté the vegetables for 5–6 minutes until they become tender and any released moisture has evaporated. Season with salt and black pepper, then remove from heat and set aside.
- Mix Egg Filling: In a large bowl, whisk together the eggs and half-and-half until the mixture is smooth and well combined. Stir in the shredded Gruyère cheese followed by the cooked vegetables, ensuring even distribution throughout the mixture.
- Assemble and Bake: Pour the egg and vegetable mixture into the partially baked pie crust. Evenly sprinkle the grated Parmesan cheese on top. Bake the quiche in the oven for 35–40 minutes or until the center is fully set and the top has developed a golden brown color.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for 10 minutes. Garnish with fresh parsley if desired. Serve the quiche warm or at room temperature for best flavor.
Notes
- This quiche can be prepared a day ahead and gently reheated before serving.
- Feel free to substitute other seasonal vegetables such as spinach, peas, or leeks to vary the flavor.
- For a gluten-free or lower carb option, omit the crust and grease the pie dish well to bake a crustless quiche.
