Why You’ll Love This Recipe
Delicious Springtime Vegetable Quiche is a light, flavorful, and versatile dish packed with seasonal veggies, creamy eggs, and melty cheese—all nestled in a buttery crust. Perfect for brunch, lunch, or dinner, this colorful quiche celebrates spring with fresh ingredients and comforting texture. It’s easy to make ahead and ideal for gatherings or casual meals.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pie crust (homemade or store-bought)eggswhole milk or half-and-halfasparagus (trimmed and chopped)baby spinachcherry tomatoes (halved)zucchini (thinly sliced)green onions or shallots (sliced)garlic (minced)grated cheese (Swiss, feta, Gruyère, or cheddar)saltblack pepperolive oilfresh herbs (parsley, dill, or basil)
directions
Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and pre-bake for 10 minutes.
In a skillet, heat olive oil and sauté green onions, garlic, asparagus, and zucchini for 3–4 minutes until slightly tender. Add spinach and cook until wilted. Remove from heat.
In a bowl, whisk together eggs, milk, salt, pepper, and chopped herbs.
Layer sautéed vegetables and cherry tomatoes in the crust. Sprinkle with cheese.
Pour egg mixture evenly over the filling.
Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Let cool for 10–15 minutes before slicing. Garnish with extra herbs if desired.
Servings and timing
This recipe serves 6–8.Preparation time: 15 minutesCooking time: 40 minutesCooling time: 10–15 minutesTotal time: 1 hour 10 minutes
Variations
Use goat cheese or ricotta for a creamy twist.
Add mushrooms, leeks, or peas for more spring veggies.
Make it crustless for a low-carb version.
Swap dairy with plant-based milk and cheese for a vegan-friendly option.
Include ham or bacon for extra protein.
storage/reheating
Store leftovers in the fridge for up to 4 days.Reheat in the oven at 350°F or microwave in short bursts until warmed through.Can be frozen (baked or unbaked) for up to 2 months.
FAQs
Can I make it ahead?
Yes, bake the quiche a day in advance and reheat before serving.
Do I need to blind-bake the crust?
Yes, it prevents the bottom from getting soggy.
Can I use frozen vegetables?
Yes, just thaw and drain them well before using.
What’s the best cheese to use?
Swiss, Gruyère, feta, or sharp cheddar all pair well with spring veggies.
Can I make it dairy-free?
Yes, use dairy-free milk and cheese alternatives.
Conclusion
Delicious Springtime Vegetable Quiche is a fresh and flavorful way to enjoy the season’s best produce. Whether served warm or cold, it’s a beautiful, versatile dish that’s perfect for any occasion—from holiday brunches to simple weeknight meals.
Print
Delicious Springtime Vegetable Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings
- Category: Easy Recipes
- Method: Baking
- Cuisine: vegetable quiche, spring quiche, easy quiche recipe, brunch quiche, Easter quiche
- Diet: Vegetarian
Description
This Springtime Vegetable Quiche is light, savory, and packed with colorful seasonal vegetables like asparagus, spinach, and leeks. Baked in a flaky crust and filled with a creamy egg and cheese mixture, it’s perfect for brunch gatherings or meal prep.
Ingredients
For the Filling:
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1 tbsp olive oil
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1/2 cup chopped leeks (white and light green parts)
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1/2 cup chopped asparagus (about 1-inch pieces)
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1/2 cup chopped baby spinach
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1/4 cup diced red bell pepper
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4 large eggs
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1 cup half-and-half or whole milk
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1 cup shredded Gruyère or Swiss cheese (or use cheddar)
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Salt and black pepper, to taste
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1/4 tsp garlic powder
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Pinch of nutmeg (optional)
For the Crust:
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1 9-inch pie crust (store-bought or homemade), pre-baked
Instructions
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Preheat oven to 375°F (190°C). If using a store-bought crust, pre-bake according to package directions and let cool slightly.
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Sauté vegetables:
In a skillet, heat olive oil over medium heat. Add leeks and cook 2–3 minutes until soft. Add asparagus, bell pepper, and spinach. Cook another 2–3 minutes until just tender. Remove from heat and let cool slightly. -
Make egg mixture:
In a mixing bowl, whisk together eggs, half-and-half, garlic powder, nutmeg (if using), salt, and pepper. Stir in shredded cheese. -
Assemble quiche:
Spread the cooked vegetables evenly over the bottom of the crust. Pour the egg and cheese mixture on top. -
Bake:
Bake for 35–40 minutes, or until the center is set and the top is golden. Let rest for 10 minutes before slicing. -
Serve:
Serve warm, at room temperature, or chilled. Great with a simple side salad or fresh fruit.
Notes
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Customize with your favorite spring veggies like mushrooms, peas, or zucchini.
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Can be made ahead and refrigerated for up to 3 days.
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For a crustless version, just pour the filling into a greased pie dish and bake as directed.
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