Springy Vegetable Quiche is a delightful dish that celebrates the vibrant flavors of the season. Packed with fresh, crisp vegetables like asparagus, peas, and spinach, this quiche is a light yet satisfying meal perfect for brunch or a light dinner. The flaky, buttery crust holds a creamy egg filling that’s infused with herbs and a hint of cheese, making each bite a burst of springtime freshness. Serve it warm or at room temperature for a versatile dish that pairs wonderfully with a simple salad or a glass of chilled white wine.
Ingredients:
- 1 pre-made pie crust (or homemade if preferred)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup asparagus, chopped into 1-inch pieces
- 1 cup baby spinach
- 1/2 cup peas (fresh or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded Gruyère or cheddar cheese
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Roll out the pie crust and press it into a 9-inch quiche or pie dish. Trim any excess and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10-12 minutes, then remove the weights and parchment and bake for another 5 minutes. Set aside to cool slightly.
- Prepare the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the asparagus and cook for another 2-3 minutes until it starts to soften. Stir in the spinach and peas, cooking until the spinach wilts, about 2 minutes. Remove from heat and set aside.
- Assemble the quiche: In a medium bowl, whisk together the eggs, milk or half-and-half, nutmeg, thyme, salt, and pepper. Spread the sautéed vegetables evenly over the bottom of the baked crust. Sprinkle the shredded cheese on top. Pour the egg mixture over the vegetables and cheese, ensuring it is evenly distributed. Arrange the cherry tomato halves on top, cut side up.
- Bake the quiche: Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. The quiche should be firm to the touch but still slightly jiggly in the center.
- Cool and serve: Allow the quiche to cool for 10-15 minutes before slicing. Serve warm or at room temperature.
Enjoy your Springy Vegetable Quiche as a refreshing and nourishing dish that captures the essence of spring in every bite!
