If you’re looking for a vibrant, delicious way to celebrate the bounty of fresh greens and colorful veggies, this Spring Vegetable Quiche Recipe is exactly what you need. It’s a luscious, savory pie filled with tender asparagus, bright bell peppers, sweet onions, and creamy Gruyère cheese, all wrapped in a flaky crust. Perfect for brunch, lunch, or a light dinner, this quiche lets the fresh flavors of spring shine in every bite. It’s both elegant and approachable, making it a true crowd-pleaser anytime you want to bring a little sunshine to your table.
Ingredients You’ll Need
Creating the perfect Spring Vegetable Quiche Recipe is all about combining simple, fresh ingredients that each add a unique layer of flavor, texture, and color. From creamy eggs to crisp vegetables and melty cheese, every component plays an essential role.
- Prepared pie crust: This buttery base creates the perfect crunch that contrasts beautifully with the creamy filling.
- Large eggs: Eggs provide the rich structure and custardy texture that define any great quiche.
- Heavy cream: Adding cream makes the filling luxuriously smooth and velvety.
- Chopped asparagus: These tender, earthy spears bring fresh, garden flavors and a pop of green.
- Diced bell peppers: Their sweetness and vibrant colors brighten the dish visually and taste-wise.
- Medium onion, diced: Onions add a subtle sweetness and depth when sautéed just right.
- Shredded Gruyère cheese: This cheese melts beautifully and delivers a nutty, slightly sweet flavor.
- Salt and pepper: Simple seasonings that elevate all the ingredients without overwhelming them.
How to Make Spring Vegetable Quiche Recipe
Step 1: Prepare your oven and pie dish
Start by preheating your oven to 375°F (190°C) and greasing the pie dish to ensure your quiche crust doesn’t stick. This step sets the stage for baking your masterpiece to golden perfection.
Step 2: Sauté the vegetables
In a skillet over medium heat, cook the diced onion until translucent and fragrant. Then add the chopped asparagus and bell peppers, cooking until the vegetables soften slightly but still retain their lovely texture. This gentle cooking helps develop flavor without sogginess.
Step 3: Mix the eggs and cream
In a mixing bowl, whisk together the eggs and heavy cream until fully combined. Season this custard base with salt and pepper — don’t be shy here, seasoning is key to bringing all those flavors together wonderfully.
Step 4: Incorporate the cheese
Fold the shredded Gruyère cheese gently into the egg mixture. This step ensures every bite has gooey, melted cheese melding effortlessly with the vegetables and custard.
Step 5: Assemble the quiche
Evenly spread the sautéed vegetables over the prepared pie crust. Then carefully pour the cheesy egg mixture on top, letting it settle nicely around the veggies for a perfectly balanced filling.
Step 6: Bake to perfection
Place your quiche in the oven for 30 to 35 minutes, baking until the top is a gorgeous golden brown and the filling is firmly set. Once out of the oven, allow it to cool slightly before slicing — this resting time helps the quiche hold its shape beautifully.
How to Serve Spring Vegetable Quiche Recipe
Garnishes
A dusting of freshly cracked black pepper or a sprinkle of chopped fresh herbs like chives or parsley adds a bright, fresh note that complements the rich cheese and tender vegetables perfectly.
Side Dishes
Pair your quiche with a crisp green salad tossed in a light lemon vinaigrette or a bowl of fresh fruit for a refreshing contrast. Roasted new potatoes or a simple vegetable soup also make wonderful companions on the plate.
Creative Ways to Present
For a special brunch or dinner, serve the Spring Vegetable Quiche Recipe in individual ramekins or mini tart shells for perfectly portioned bites. You can also cut the quiche into wedges and arrange them on a platter garnished with edible flowers for a festive touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover slices of quiche in an airtight container in the refrigerator for up to 3 days. It tastes fantastic cold or reheated, making it an easy option for quick meals.
Freezing
This quiche freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating gently in the oven.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for about 10-15 minutes to keep the crust crisp and filling creamy. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use a homemade pie crust for this Spring Vegetable Quiche Recipe?
Absolutely! A homemade pie crust can add an extra touch of flavor and flakiness. Just be sure to blind bake it slightly before adding the filling to prevent sogginess.
What other vegetables can I add to this quiche?
Feel free to experiment with seasonal produce like peas, zucchini, spinach, or mushrooms. Just make sure to sauté firmer vegetables beforehand to remove excess moisture.
Is Gruyère cheese necessary, or can I swap it?
Gruyère is classic for its nutty flavor and good melting qualities, but other cheeses like Swiss, cheddar, or fontina work well too depending on your taste preferences.
Can I make this quiche dairy-free or vegan?
With some substitutions—like a dairy-free cream alternative and vegan cheese— you can adapt this recipe. Using a chickpea flour or tofu-based filling can replace eggs for a vegan version.
How do I know when the quiche is fully cooked?
The quiche is done when the filling is set and no longer jiggles in the center. A golden brown top and a knife inserted in the center coming out clean are good signs it’s ready to enjoy.
Final Thoughts
This Spring Vegetable Quiche Recipe is truly a celebration of fresh veggies, creamy custard, and melty cheese wrapped in a buttery crust. It’s a comforting yet elegant dish that brings a burst of spring to your kitchen in just a little over an hour. Whether you’re making it for a lazy weekend brunch or an impressive dinner gathering, it’s bound to become one of your favorite go-to recipes. Give it a try—I promise you’ll be reaching for it again and again!
Print
Spring Vegetable Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This delightful Spring Vegetable Quiche combines a buttery pie crust with a creamy mixture of eggs, heavy cream, sautéed asparagus, bell peppers, and onions, all topped with melted Gruyère cheese. Perfect for brunch or a light dinner, it offers a savory and colorful dish that highlights fresh spring vegetables baked to golden perfection.
Ingredients
Crust
- 1 prepared pie crust
Egg Mixture
- 4 large eggs
- 1 cup heavy cream
- Salt and pepper to taste
Vegetables
- 1 cup chopped asparagus
- 1 cup diced bell peppers (any color)
- 1 medium onion, diced
Cheese
- 1 cup shredded Gruyère cheese
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 375°F (190°C) and grease a pie dish thoroughly to ensure the quiche does not stick when baking.
- Sauté Vegetables: Heat a skillet over medium heat, add the diced onion, and cook until it becomes translucent. Then add the chopped asparagus and diced bell peppers, cooking until they are slightly softened to enhance their flavors.
- Mix Eggs and Cream: In a mixing bowl, whisk together the 4 large eggs and 1 cup of heavy cream until well combined. Season the mixture with a pinch of salt and freshly ground black pepper to taste.
- Add Cheese: Gently fold the shredded Gruyère cheese into the egg and cream mixture, ensuring it is evenly distributed without overmixing.
- Assemble Quiche: Spread the sautéed vegetables evenly across the bottom of the prepared pie crust in the pie dish. Carefully pour the egg and cheese mixture over the vegetables, filling the crust evenly.
- Bake: Place the assembled quiche in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the filling is set. Remove from oven and allow it to cool slightly before slicing and serving.
Notes
- Use any color bell peppers for visual appeal and flavor variations.
- For a lighter version, substitute half-and-half for heavy cream.
- Make sure vegetables are only slightly softened before baking to maintain their texture.
- Letting the quiche rest before slicing helps it set and makes cleaner cuts.
- Gruyère can be substituted with Swiss or cheddar cheese if preferred.
