Why You’ll Love This Recipe

This Springtime Vegetable Quiche is a fresh and flavorful dish that celebrates the best of the season’s produce. With a creamy egg filling, flaky crust, and a medley of colorful vegetables, it’s perfect for brunch, lunch, or a light dinner. Serve it warm or chilled—either way, it’s a delicious and satisfying way to enjoy spring’s bounty.

ingredients

Delicious Springtime Vegetable Quiche Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

pie crust (store-bought or homemade)eggswhole milk or half-and-halfgruyère cheese (or your preferred cheese)spring vegetables such as asparagus, spinach, leeks, and cherry tomatoesolive oilgarlicsalts and pepperfresh herbs like dill, chives, or parsley

directions

Preheat your oven to 375°F (190°C).

Roll out the pie crust and fit it into a 9-inch tart or pie pan. Prick the bottom with a fork and pre-bake for 10 minutes. Remove and set aside.

In a skillet over medium heat, heat a drizzle of olive oil. Sauté garlic and leeks for 2-3 minutes until fragrant.

Add chopped asparagus and cook for another 3-4 minutes. Stir in spinach just until wilted. Season with salt and pepper.

In a mixing bowl, whisk together the eggs and milk until smooth. Add grated cheese and fresh herbs, and stir to combine.

Spread the sautéed vegetables evenly in the pre-baked crust. Pour the egg mixture over the top.

Top with halved cherry tomatoes and extra cheese if desired.

Bake for 35-40 minutes or until the center is set and the top is golden brown.

Let it cool slightly before slicing and serving.

Servings and timing

This recipe yields 6-8 slices.Preparation time: 20 minutesBaking time: 35-40 minutesCooling time: 10 minutesTotal time: 65-70 minutes

Variations

Use a mix of zucchini, mushrooms, or bell peppers for a different veggie blend.

Try feta or goat cheese for a tangy twist.

Add crumbled cooked bacon or smoked salmon for a protein boost.

Make it crustless by pouring the filling into a greased baking dish.

storage/reheating

Store leftover quiche in an airtight container in the refrigerator for up to 4 days.Reheat slices in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes.Freezes well—wrap tightly and store for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use frozen vegetables?

Yes, just thaw and drain them well to avoid excess moisture.

Can I make it ahead of time?

Absolutely. Bake the quiche a day ahead and reheat before serving.

What kind of crust works best?

A classic butter pastry crust is ideal, but gluten-free or puff pastry also works.

Can I use non-dairy milk?

Yes, but ensure it’s unsweetened and unflavored.

How do I know when it’s done?

The center should be just set and not jiggly. A knife inserted in the middle should come out clean.

Can I use egg whites only?

Yes, substitute 2 egg whites for each whole egg for a lighter version.

Do I need to blind bake the crust?

Yes, it prevents sogginess from the filling.

Can I use cream instead of milk?

Yes, for a richer, more decadent texture.

How thick should I slice the vegetables?

Thin slices cook evenly and maintain a good texture in the quiche.

Is it good cold?

Yes! It’s delicious cold or at room temperature—perfect for picnics or packed lunches.

Conclusion

This Springtime Vegetable Quiche is a beautiful, versatile, and tasty dish that’s as easy to make as it is to customize. With fresh vegetables, creamy eggs, and a crisp crust, it’s a go-to for any spring meal. Whether you’re hosting brunch or meal-prepping for the week, this quiche brings bright flavor and seasonal cheer to the table.