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
Scale
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.
