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:

1 tbsp olive oil
1/2 cup chopped leeks (white and light green parts)
1/2 cup chopped asparagus (about 1-inch pieces)
1/2 cup chopped baby spinach
1/4 cup diced red bell pepper
4 large eggs
1 cup half-and-half or whole milk
1 cup shredded Gruyère or Swiss cheese (or use cheddar)
Salt and black pepper, to taste
1/4 tsp garlic powder
Pinch of nutmeg (optional)

For the Crust:

1 9-inch pie crust (store-bought or homemade), pre-baked

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Instructions

Preheat oven to 375°F (190°C). If using a store-bought crust, pre-bake according to package directions and let cool slightly.
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

Customize with your favorite spring veggies like mushrooms, peas, or zucchini.
Can be made ahead and refrigerated for up to 3 days.
For a crustless version, just pour the filling into a greased pie dish and bake as directed.