Breakfast & Brunch

Spring Vegetable Quiche

Name: Spring Vegetable Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pie crust (store-bought or homemade); 5 large eggs; 1 cup heavy cream; 2 cups fresh spinach, chopped; 1 cup bell peppers (red, yellow, or green), diced; 1 medium zucchini, grated (excess moisture squeezed out); 1 cup sharp cheddar cheese, shredded; Salt and pepper to taste

March 21, 2025

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Spring is in the air, and so are the delightful aromas wafting from your kitchen as you whip up a glorious Spring Vegetable Quiche. Imagine biting into a flaky crust filled with vibrant greens and colorful vegetables that taste like sunshine on your plate. This dish is not just food; it’s a celebration of everything fresh and beautiful that the season has to offer.

When I think of spring gatherings, I picture laughter echoing around a table laden with deliciousness. This quiche brings everyone together—friends sharing stories while savoring each slice of this creamy delight. It’s the kind of dish that transforms brunch into an event your guests will remember long after the last crumb has vanished.

Why You'll Love This Recipe

This Spring Vegetable Quiche combines ease of preparation with a burst of flavor that dances on your palate
Its vibrant colors make it visually stunning and perfect for any occasion
Versatile enough to serve hot or cold, it’s sure to impress at brunch or dinner parties

I once made this quiche for a friend’s baby shower, and let me tell you—people were fighting over the last piece! The combination of fresh veggies with creamy eggs won over even the most skeptical eaters.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Pie Crust: A flaky pie crust serves as the perfect vessel for all those delicious fillings; store-bought works great if you’re short on time.
Eggs: Use large eggs for best results; they provide the structure for your quiche.
Heavy Cream: For a rich texture and flavor; substitute half-and-half if you’re looking to cut calories without sacrificing taste.
Spinach: Fresh spinach adds color and nutrition; make sure to wash it thoroughly before use.
Bell Peppers: Choose red, yellow, or green bell peppers for their sweetness and crunch; diced finely for even distribution.
Zucchini: Grated zucchini enhances moisture; squeeze out excess water before adding it to prevent a soggy crust.
Cheddar Cheese: Sharp cheddar gives a nice kick; feel free to mix in other cheeses like feta or goat cheese for added flavor.
Salt & Pepper: Essential seasonings to enhance all those lovely flavors—don’t skimp!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Oven and Crust: Preheat oven to 375°F (190°C). If using a store-bought crust, place it in a pie dish and poke holes in the bottom with a fork.

Sauté Your Veggies: In a skillet over medium heat, add some olive oil. Sauté chopped spinach, diced bell peppers, and grated zucchini until they soften—about 5-7 minutes.

Mix Eggs & Cream: In a large bowl, whisk together eggs and heavy cream until well-combined. Add salt and pepper to taste—this is where you can show off your seasoning skills!

Add Veggies & Cheese: Fold in sautéed vegetables along with shredded cheddar cheese into the egg mixture. Stir gently but thoroughly—don’t rush this part!

Pour Into Crust & Bake: Pour the filling into your prepared pie crust. Place it in the oven and bake for 35-40 minutes or until golden brown on top.

Cool & Serve!: Once baked, allow your quiche to cool slightly before slicing. Serve warm or at room temperature—it’s delicious either way!

This simple yet delightful Spring Vegetable Quiche is bound to become one of your go-to recipes as the seasons change! Enjoy every bite!

You Must Know

Spring Vegetable Quiche is a versatile dish that caters to seasonal produce
This quiche is easy to customize, making it perfect for using up leftover vegetables
The delightful aroma while baking will have everyone gathering in the kitchen, eagerly awaiting their slice

Perfecting the Cooking Process

Start by preheating your oven to 375°F (190°C). Prepare your crust first and par-bake it for about 10 minutes. While it cools, sauté the vegetables for about 5 minutes until tender, then mix with eggs and cheese before pouring into the crust.

Add Your Touch

Feel free to swap in any seasonal vegetables you love, like asparagus or tomatoes. Adding fresh herbs like dill or basil can elevate the flavor profile. For an extra kick, try incorporating some spicy cheese or a dash of hot sauce.

Storing & Reheating

Store leftover quiche in an airtight container in the fridge for up to three days. To reheat, place slices on a baking sheet at 350°F (175°C) for about 15 minutes until warmed through and crispy.

Chef's Helpful Tips

For perfect quiche, ensure your eggs are well-beaten for a smooth texture
Avoid overcooking the vegetables to maintain their vibrant color and crunch
Letting the quiche cool slightly before slicing makes serving much easier and neater

Sharing this recipe reminds me of that time I made a Spring Vegetable Quiche for my friend’s brunch. Everyone loved it so much they almost forgot there were pastries on the table! That moment solidified my love for this dish.

FAQ

What type of crust is best for Spring Vegetable Quiche?

A flaky pie crust works wonderfully, but you can also use puff pastry or even a cauliflower crust for a gluten-free option. Each brings its unique texture and flavor that complements the filling.

Can I make Spring Vegetable Quiche ahead of time?

Yes! You can prepare the quiche a day in advance and refrigerate it uncooked. Simply bake it when you’re ready to serve, ensuring it’s fresh and warm right out of the oven.

What vegetables work best in a Spring Vegetable Quiche?

Asparagus, spinach, bell peppers, and zucchini are excellent choices. Use whatever is in season or what you have left in your fridge; this recipe is highly adaptable!