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
Scale
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.
