There’s nothing quite like a vibrant, homemade Spring Vegetable Quiche baked to golden perfection, just brimming with the season’s freshest flavors. This dish is a joyful celebration of tender asparagus, sweet peas, delicate leeks, and creamy cheese, all nestled in a flaky crust and bound together with velvety eggs. Whether you’re serving it for a leisurely brunch, a light lunch, or even a cheerful dinner, this Spring Vegetable Quiche feels as comforting as a hug from an old friend and as exciting as the first sunny day after a long winter.
Ingredients You’ll Need
Making a memorable Spring Vegetable Quiche is refreshingly simple, and the ingredient list is basically a parade of spring’s best offerings. Each component brings something unique: texture, color, or a hit of flavor that keeps each bite interesting and satisfying.
- 9-inch pie crust: Whether you go homemade or opt for a store-bought shortcut, the crust is your quiche’s delicious foundation.
- 1 tablespoon olive oil: A drizzle for sautéing the veggies, adding richness and a hint of fruitiness.
- 1/2 cup chopped leeks (white and light green parts only): Leeks offer a mild onion flavor and extra sweetness.
- 1/2 cup chopped asparagus (cut into 1-inch pieces): Asparagus brings a gentle crunch and that iconic, fresh spring taste.
- 1/2 cup fresh or frozen peas: Peas add pops of color and a little burst of sweetness in every bite.
- 1/2 cup chopped baby spinach: Spinach wilts down beautifully, providing vitamins and a deep-green hue.
- 4 large eggs: Eggs are the heart of your savory custard—make sure they’re fresh for the best result.
- 1 cup whole milk or half-and-half: This makes the filling silky and indulgent—choose half-and-half for even more richness.
- 1/2 cup shredded Gruyère or Swiss cheese: Cheese gives the filling a wonderfully creamy texture and a nutty flavor.
- 1/4 teaspoon salt: Just enough to bring out all the fresh flavors without overwhelming them.
- 1/4 teaspoon black pepper: Adds warmth and a touch of gentle heat to balance the dish.
- Pinch of nutmeg (optional): Nutmeg offers a subtle, almost magical hint of warmth—highly recommended if you have it!
How to Make Spring Vegetable Quiche
Step 1: Prepare the Crust
First, get your oven preheating to 375°F (190°C). If you’re making your crust from scratch, roll it out and gently fit it into your favorite 9-inch pie dish. Don’t forget to prick the bottom a few times with a fork—this helps prevent bubbling. Give it a quick blind bake for 10 minutes; this extra step ensures your crust stays perfectly crisp under all that luscious filling. Let it cool slightly while you work on the rest.
Step 2: Sauté the Vegetables
Pour a tablespoon of olive oil into a skillet and warm it over medium heat. Toss in the chopped leeks and cook them for 2 to 3 minutes, until they’re just starting to turn soft and fragrant. Next, sprinkle in the asparagus and cook for another couple of minutes so they turn bright green and just-tender. Stir in the peas and spinach at the end, and cook only until the spinach has wilted—this keeps all those veggies tasting fresh and vibrant. Remove from the heat and let the mix cool for a couple of minutes.
Step 3: Whisk the Egg Mixture
In a medium mixing bowl, whisk together the eggs, milk or half-and-half, salt, pepper, and the optional pinch of nutmeg. You’ll want this mixture to be smooth and well-blended, with no streaks of egg whites left. This custard is what gives your Spring Vegetable Quiche its creamy, decadent center.
Step 4: Assemble the Quiche
Now the fun part: assembly! Spread the sautéed vegetables evenly over the prepared pie crust. Sprinkle the shredded cheese on top, letting it tumble into every nook and cranny for the best flavor throughout. Finally, pour the egg mixture in, filling the crust just up to the edge—the colors alone will make you smile!
Step 5: Bake
Transfer your beautiful quiche to the oven and bake for 35 to 40 minutes. The edges should be set and the middle just slightly wobbly when you jiggle the pan. The top should develop a light golden hue—be patient, this step is what turns everything into quiche magic. Let it rest about 10 minutes before slicing; it’ll be easier to cut and all the flavors will have time to mingle.
How to Serve Spring Vegetable Quiche
Garnishes
A sprinkle of fresh herbs is the quickest way to make your Spring Vegetable Quiche look and taste even more inviting. Try a flurry of chopped chives, a few fronds of dill, or tender microgreens—each adds a hint of brightness and extra color.
Side Dishes
Balance the richness of the quiche with simple, inspired accompaniments. A lightly dressed green salad, a platter of vine-ripe tomatoes, or even a cup of fruit all pair beautifully. For brunch, consider roasted potatoes or a bowl of fresh berries to round out the meal.
Creative Ways to Present
If you’re serving Spring Vegetable Quiche for a special occasion, you can cut it into mini wedges or use a biscuit cutter for elegant rounds. Serve on a beautiful platter with edible flowers scattered around for a gorgeous, spring-inspired presentation everyone will remember.
Make Ahead and Storage
Storing Leftovers
Extra slices of Spring Vegetable Quiche keep beautifully for up to three days. Wrap them tightly in foil or store in an airtight container in the refrigerator. The flavor develops even more after a night in the fridge, making leftovers something to look forward to.
Freezing
You can absolutely freeze this quiche for future meals. Let it cool completely, then wrap individual slices or the entire quiche (well covered in plastic wrap and foil). It’ll keep for up to two months. Thaw overnight in the fridge for the best texture.
Reheating
Warm slices of Spring Vegetable Quiche in a 325°F oven for about 15 minutes for best results—it keeps the crust crisp and the filling luscious. In a pinch, use the microwave, but be warned: the texture isn’t quite the same as oven reheating.
FAQs
Can I use different vegetables in my Spring Vegetable Quiche?
Absolutely! This recipe is a template; feel free to add other spring favorites like zucchini, mushrooms, or scallions. The key is to sauté them first, so they aren’t too watery in the final quiche.
What’s the best cheese for Spring Vegetable Quiche?
Gruyère gives a nutty, creamy finish, but Swiss cheese is a lovely, milder alternative. Experiment with what you enjoy—even cheddar or goat cheese can be delicious in this quiche.
Can I make this quiche dairy-free?
It’s totally doable! Substitute your favorite unsweetened plant-based milk (like oat or almond) and use a dairy-free cheese that melts well. The texture and flavor will still make your guests smile.
Is it possible to use a gluten-free crust?
Yes, go for a gluten-free pie crust—store-bought or homemade both work. The filling is naturally gluten-free, so it’s an easy swap for anyone with dietary restrictions.
Can I serve Spring Vegetable Quiche cold?
Yes, this quiche tastes wonderful at room temperature or even cold, making it perfect for picnics, meal prepping, or any brunch buffet.
Final Thoughts
I can’t help but gush about how versatile and crowd-pleasing Spring Vegetable Quiche is—it truly’s a dish that feels as special on a weekday as it does on a festive occasion. Gather your favorite spring veggies, give this recipe a whirl, and watch everyone light up at first bite!
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Spring Vegetable Quiche Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Spring Vegetable Quiche is a delightful savory pie filled with fresh spring produce like asparagus, peas, and spinach, all nestled in a flaky pie crust and baked to perfection with a creamy, cheesy custard. Perfect for a weekend brunch or light dinner!
Ingredients
Pie Crust:
- 1 9-inch pie crust (store-bought or homemade), unbaked
Filling:
- 1 tablespoon olive oil
- 1/2 cup chopped leeks (white and light green parts only)
- 1/2 cup chopped asparagus (cut into 1-inch pieces)
- 1/2 cup fresh or frozen peas
- 1/2 cup chopped baby spinach
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1/2 cup shredded Gruyère or Swiss cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- pinch of nutmeg (optional)
Instructions
- Preheat the oven: to 375°F (190°C). If using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Prick the bottom with a fork and blind bake for 10 minutes. Set aside to cool slightly.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Sauté the leeks for 2–3 minutes until soft. Add asparagus and cook for another 2–3 minutes. Stir in peas and spinach and cook just until wilted. Remove from heat and let cool slightly.
- Prepare custard: In a mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg if using. Spread the sautéed vegetables evenly in the prepared crust, sprinkle with cheese, and pour the egg mixture on top.
- Bake: for 35–40 minutes or until the center is set and the top is lightly golden. Let the quiche cool for 10 minutes before slicing and serving.
Notes
- Feel free to swap in other spring vegetables like zucchini, mushrooms, or scallions.
- This quiche can be served warm, at room temperature, or cold, and stores well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 160mg
