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
Scale
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.
