The sun is shining, the birds are chirping, and you know what that means—it’s time to whip up a Spring Vegetable Quiche! This dish is like a joyful dance of colors and flavors on your plate. Imagine flaky crust embracing a creamy filling packed with fresh veggies that sing “spring has sprung.” Every bite will take you on a journey through your garden (or at least the produce aisle), where asparagus winks at peas and bell peppers toss their confetti of color.
As I took my first forkful of this quiche at last year’s Mother’s Day brunch, I knew I’d stumbled upon pure magic. My family gathered around the table, eager and hungry. Laughter mingled with the aroma of baked goodness wafting from the kitchen. Everyone devoured it in record time! The best part? It’s versatile enough to become your go-to dish for picnics or lazy Sunday mornings. Your taste buds are about to have a blast!
Why You'll Love This Recipe
- This Spring Vegetable Quiche is incredibly easy to prepare and perfect for any meal
- The blend of fresh ingredients creates an explosion of flavor in every bite
- Visually stunning with its vibrant colors, it elevates any dining experience
- Enjoy it warm or cold; it’s versatile enough for brunches or quick dinners
Sharing this quiche recipe brings back fond memories of my family’s enthusiastic reactions as they dove into their slices.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pie Crust: Choose store-bought for convenience or make your own if you’re feeling fancy; both work wonders.
- Eggs: Use large eggs; they form the base of the custard filling that binds everything together beautifully.
- Heavy Cream: This adds richness; don’t skimp—your taste buds will thank you!
- Asparagus: Select bright green stalks; trim off the tough ends for tender bites throughout.
- Bell Peppers: A mix of colors adds visual appeal; dice them finely for even cooking.
- Spinach: Fresh spinach wilts down nicely, lending a vibrant green hue to your quiche.
- Cheddar Cheese: Shredded sharp cheddar brings depth; feel free to experiment with other varieties too.
- Salt & Pepper: Essential seasonings that enhance all those fabulous flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Start by preheating your oven to 375°F (190°C). Chop all your veggies—your kitchen should look like a colorful produce section by now.
Roll Out the Pie Crust: If using store-bought dough, roll it out into a 9-inch pie plate. Make sure there are no tears unless you want a leaky quiche!
Create the Egg Mixture: In a mixing bowl, whisk together eggs and heavy cream until fully combined. Add salt and pepper to taste—it should smell egg-cellent!
Sauté the Vegetables: In a frying pan over medium heat, sauté asparagus and bell peppers until slightly tender—about 5 minutes should do it. Add spinach last so it wilts just enough to keep its vibrant color.
Assemble Your Quiche: Pour half of the egg mixture into the crust first; then layer in sautéed vegetables and cheese before adding the rest of the egg mixture on top.
Bake Until Perfect: Place the assembled quiche in the oven and bake for 35-40 minutes or until golden brown on top and set in the center—don’t worry if it puffs up like it’s auditioning for “America’s Got Talent.”
Let cool slightly before slicing into wedges—the anticipation makes each piece taste even better!
Enjoy this Spring Vegetable Quiche warm or cold—it’s delightful either way!
You Must Know
- Spring Vegetable Quiche is not just a dish; it embodies the essence of spring!
- With fresh, vibrant veggies and a golden crust, it’s a delightful way to celebrate the season
- This quiche is versatile enough for brunch or dinner, making it a crowd-pleaser at any gathering
Perfecting the Cooking Process
Start by pre-baking your crust for a flaky texture. While it cools, sauté your vegetables to bring out their flavors, then whisk eggs and cream together. Combine everything in the crust and bake until set.
Add Your Touch
Feel free to swap in seasonal vegetables like asparagus or zucchini. Try adding cheese varieties such as goat cheese or cheddar for extra flavor. Herbs like thyme or basil can elevate the taste profile significantly.
Storing & Reheating
Store leftover quiche in an airtight container in the refrigerator for up to three days. Reheat slices in the oven at 350°F until warmed through, maintaining that deliciously flaky crust.
Chef's Helpful Tips
- To achieve an airy texture, beat the eggs well but avoid overmixing with the cream
- Letting your vegetables cool before mixing prevents a soggy crust
- Always season your egg mixture generously for maximum flavor impact
I remember making Spring Vegetable Quiche for my friend’s baby shower. Everyone raved about how light and flavorful it was, and I felt like a culinary rockstar when compliments rolled in!
FAQ
Can I use frozen vegetables for Spring Vegetable Quiche?
Absolutely! Just make sure to thaw and drain them well before adding to avoid excess moisture that can ruin your quiche’s texture.
How do I know when my quiche is done?
Your quiche is ready when the edges are set but the center still has a slight jiggle. It will continue cooking after removing from the oven.
Can I make Spring Vegetable Quiche ahead of time?
Yes! You can prepare it a day before serving. Just store it unbaked in the fridge and bake it fresh before your event for that straight-from-the-oven taste!
Spring Vegetable Quiche
- Total Time: 55 minutes
- Yield: Serves 8
Description
Savor the vibrant flavors of spring with this easy and delicious Spring Vegetable Quiche, perfect for brunch or a light dinner.
Ingredients
- 1 pre-made pie crust
- 4 large eggs
- 1 cup heavy cream
- 1 cup chopped asparagus (trimmed)
- 1 cup diced bell peppers (mixed colors)
- 2 cups fresh spinach
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Roll out the pie crust into a 9-inch pie plate.
- In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
- Sauté asparagus and bell peppers in a frying pan over medium heat for about 5 minutes until slightly tender. Add spinach and cook until wilted.
- Pour half of the egg mixture into the crust. Layer in sautéed vegetables and cheese, then pour remaining egg mixture on top.
- Bake for 35-40 minutes or until golden brown and set in the center.
- Allow to cool slightly before slicing into wedges.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg
