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Springy Vegetable Quiche with fresh vegetables and creamy egg filling in a flaky crust.

Spring Vegetable Quiche

A cozy and fresh vegetable quiche that is easy to make and perfect for breakfast or lunch, packed with seasonal veggies and a creamy custard filling.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch unbaked pie crust, store-bought or homemade
Vegetables
  • 1 cup asparagus, chopped into 1-inch pieces
  • 1 cup baby spinach, roughly chopped
  • 1 small leek or half an onion, thinly sliced
  • 1/2 cup peas, fresh or thawed
  • 1/2 cup cherry tomatoes, halved
Custard
  • 1 cup shredded cheese, like gruyere, cheddar, or fontina Divided
  • 4 large eggs
  • 1 cup milk or half-and-half Use half-and-half for a richer flavor
  • 2 tablespoons olive oil or butter
  • 1 teaspoon Dijon mustard, optional Adds extra flavor
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 pinch red pepper flakes, optional Adds a bit of heat
  • 1 bunch fresh herbs like chives, parsley, or dill, finely chopped

Method
 

Preparation
  1. Preheat oven to 375°F. If using a store-bought crust, set it into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork. Pre-bake the crust for 10 minutes.
  2. In a skillet over medium heat, warm the olive oil or butter. Sauté leeks or onion with a pinch of salt until soft. Add asparagus and cook until bright green and just tender. Stir in spinach until wilted, then add peas and tomatoes just to warm through.
  3. In a bowl, whisk together eggs, milk or half-and-half, mustard, salt, pepper, and a pinch of red pepper flakes. Stir in chopped herbs.
  4. Spread half the cheese over the bottom of the pre-baked crust, add cooked veggies, and top with the remaining cheese. Pour the custard over the top.
Baking
  1. Bake at 350°F for 30 to 40 minutes, until the center is mostly set with a slight wobble. Let quiche rest for 10 minutes before slicing.

Notes

Serve warm with a squeeze of lemon and extra herbs on top. Tastes even better the next day. For a nicer crust finish, brush the edges with melted butter during the last 5 minutes of baking.