There’s something truly delightful about a homemade quiche that celebrates the fresh bounty of spring vegetables. This Spring Vegetable Quiche Recipe combines bright, crisp asparagus and bell peppers with creamy Gruyère and a buttery pie crust, creating a dish that’s light yet indulgent. Whether you’re enjoying it for brunch, lunch, or a casual dinner, this quiche bursts with vibrant colors and harmonious flavors that make every bite feel like a celebration of the season.
Ingredients You’ll Need
Gathering a few simple but vibrant ingredients is all it takes to create this crowd-pleasing quiche. Each component brings its own charm, from the freshness of green asparagus and sweet bell peppers to the richness of Gruyère cheese and the comforting creaminess of eggs and cream.
- Prepared pie crust: A buttery, flaky foundation that holds all the delicious fillings beautifully.
- 4 large eggs: The binding ingredient that creates the quiche’s creamy custard texture.
- 1 cup heavy cream: Adds richness and smoothness to the egg mixture.
- 1 cup chopped asparagus: Offers a tender crunch and fresh, slightly grassy flavor.
- 1 cup diced bell peppers (any color): Brings both sweetness and a pop of vibrant color to the dish.
- 1 medium onion, diced: Adds a subtle savory base and soft texture once sautéed.
- 1 cup shredded Gruyère cheese: Infuses a nutty, slightly sweet note that melts perfectly into the custard.
- Salt and pepper to taste: Simple seasonings that enhance all the other flavors without overpowering them.
How to Make Spring Vegetable Quiche Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and greasing a pie dish. This ensures your quiche has a nice golden crust and won’t stick, making it easier to serve later.
Step 2: Sauté the Vegetables
In a skillet over medium heat, sauté the diced onion until translucent and fragrant, which builds a flavorful base. Then add the asparagus and bell peppers, cooking just until they soften slightly while retaining their bright hues and fresh crunch.
Step 3: Whisk Eggs and Cream
In a mixing bowl, whisk together the eggs and heavy cream. Season this creamy mixture with salt and pepper to taste, balancing the freshness of the vegetables and the richness of the cheese.
Step 4: Add the Cheese
Fold the shredded Gruyère into the egg and cream mixture gently but thoroughly. The cheese will melt during baking, giving the quiche a luxurious, gooey interior that perfectly offsets the crisp vegetables.
Step 5: Assemble the Quiche
Spread the sautéed vegetables evenly across the prepared pie crust. Pour the egg and cheese custard carefully over the top, making sure it settles evenly around the vegetables for consistent cooking.
Step 6: Bake
Bake your quiche for 30 to 35 minutes until the top is golden brown and the custard is set – you can test this by gently shaking the pan; it should barely jiggle. Let it cool for a few minutes before slicing to allow the flavors to settle beautifully.
How to Serve Spring Vegetable Quiche Recipe
Garnishes
Fresh herbs like chives, parsley, or a sprinkle of cracked black pepper make fantastic garnishes. They add an extra pop of color and a touch of herbal brightness that complements the rich custard and spring vegetables perfectly.
Side Dishes
This quiche pairs wonderfully with a crisp green salad tossed in a light vinaigrette or some roasted baby potatoes for an extra satisfying meal. Both options highlight the quiche’s balance of creamy and fresh flavors.
Creative Ways to Present
Consider serving your Spring Vegetable Quiche Recipe in individual mini tart pans for a charming brunch or appetizer twist. You could also decorate the top with thinly sliced vegetables arranged in pretty patterns before baking, transforming it into an edible piece of art.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover quiche in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and ready for convenient meals or snacks later on.
Freezing
You can freeze slices of the quiche wrapped tightly in plastic wrap and foil for up to two months. Thaw overnight in the refrigerator before reheating for a make-ahead meal that tastes freshly baked.
Reheating
Reheat your quiche gently in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. This method helps maintain the crispy crust and creamy filling better than a microwave.
FAQs
Can I use a homemade pie crust instead of a store-bought one?
Absolutely! A homemade pie crust will add a beautiful, personal touch and can be tailored to your taste preferences. Just make sure it’s prepped and ready to go before assembling the quiche.
What other vegetables can I add to this Spring Vegetable Quiche Recipe?
Feel free to experiment with peas, spinach, leeks, or mushrooms. These additions can bring different textures and flavors while still keeping it fresh and seasonal.
Is Gruyère cheese necessary, or can it be substituted?
Gruyère is traditional because of its nutty, melting qualities, but substitutes like Swiss, mozzarella, or even a sharp cheddar can work well if needed.
How do I know when the quiche is fully cooked?
The quiche is done when the top is golden brown and the custard sets without wobbling when shaken gently. Using a toothpick to check if it comes out clean can also help.
Can I make this quiche vegetarian-friendly?
This Spring Vegetable Quiche Recipe is naturally vegetarian since it contains no meat. To keep it vegetarian-friendly, just ensure your pie crust contains no animal fat if that matters to you.
Final Thoughts
This Spring Vegetable Quiche Recipe is one of those timeless dishes that brings joy with every bite. Bright veggies, creamy custard, and savory cheese blend into a harmonious meal that’s perfect for any occasion. I encourage you to give this recipe a try—it’s a flavorful way to celebrate the season and share something truly comforting with your loved ones.
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Spring Vegetable Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: French
Description
A vibrant Spring Vegetable Quiche featuring a flaky pie crust filled with sautéed asparagus, bell peppers, and onions, combined with creamy eggs, heavy cream, and melted Gruyère cheese. Perfect for a fresh seasonal brunch or light dinner.
Ingredients
Crust
- 1 prepared pie crust
Filling
- 4 large eggs
- 1 cup heavy cream
- 1 cup chopped asparagus
- 1 cup diced bell peppers (any color)
- 1 medium onion, diced
- 1 cup shredded Gruyère cheese
- Salt and pepper to taste
Instructions
- Preheat and prepare dish: Preheat oven to 375°F (190°C) and grease a pie dish to prevent sticking and ensure an easy release of the quiche after baking.
- Sauté vegetables: In a skillet over medium heat, sauté diced onion until translucent. Add chopped asparagus and diced bell peppers, cooking until they are slightly softened, which enhances their flavor and texture.
- Mix egg base: In a bowl, whisk together the large eggs and heavy cream thoroughly. Season this mixture with salt and pepper according to your taste to create a creamy, flavorful custard.
- Combine cheese: Fold the shredded Gruyère cheese into the egg and cream mixture until well incorporated, ensuring the cheese melts evenly during baking.
- Assemble quiche: Spread the sautéed vegetable mixture evenly over the prepared pie crust. Then pour the egg, cream, and cheese mixture gently over the vegetables, allowing it to evenly fill the crust.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the quiche is golden brown on top and the custard is set in the center. Remove and allow to cool slightly before slicing and serving.
Notes
- You can substitute Gruyère with Swiss or cheddar cheese if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Ensure the vegetables are not overcooked during sautéing to maintain some texture in the quiche.
- Letting the quiche cool slightly helps it hold its shape when sliced.
- Add fresh herbs like chives or thyme to enhance the spring flavors.
