Why You’ll Love This Recipe

This Springtime Vegetable Quiche is a fresh, vibrant dish packed with seasonal vegetables, creamy eggs, and melty cheese all nestled in a flaky pie crust. It’s perfect for brunches, picnics, or light dinners, and can be served warm or cold. With a colorful medley of spring produce, it’s as beautiful as it is delicious—ideal for celebrating the season.

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-halfgrated cheese (such as Gruyère, Swiss, or cheddar)asparagus (trimmed and chopped)baby spinachcherry tomatoes (halved)green onions (sliced)garlic (minced)salt and pepperolive oil

directions

Preheat your oven to 375°F (190°C). If using a store-bought crust, place it in a 9-inch pie dish and par-bake it for 10 minutes.

Heat olive oil in a skillet over medium heat. Sauté garlic, green onions, and chopped asparagus until just tender, about 3–4 minutes.

Add the baby spinach and cook until wilted. Remove from heat and set aside.

In a bowl, whisk together the eggs, milk, salt, and pepper until smooth.

Spread the sautéed vegetables evenly over the pre-baked crust. Scatter cherry tomato halves on top.

Sprinkle the grated cheese over the vegetables.

Pour the egg mixture evenly into the crust, ensuring everything is well distributed.

Bake the quiche for 35–40 minutes, or until the center is set and the top is lightly golden.

Allow to cool for 10 minutes before slicing and serving.

Servings and timing

This recipe yields 6–8 slices.Preparation time: 15 minutesCooking time: 40 minutesCooling time: 10 minutesTotal time: 65 minutes

Variations

Use goat cheese or feta for a tangy flavor twist.

Add mushrooms, peas, or leeks for more spring veggie goodness.

Try a crustless version for a gluten-free or lower-carb alternative.

Add fresh herbs like dill, parsley, or basil for extra freshness.

storage/reheating

Store leftovers 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.Freezing is also an option—wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make this quiche ahead of time?

Yes, you can bake it a day in advance and reheat before serving.

Can I use other types of cheese?

Absolutely—Swiss, cheddar, mozzarella, or goat cheese all work great.

Is it okay to use frozen vegetables?

Yes, just make sure they’re thawed and drained to avoid excess moisture.

Can I make this dairy-free?

Use dairy-free milk and cheese alternatives for a lactose-free version.

Why is my quiche watery?

Too much moisture from vegetables can cause this—sauté them first and drain if needed.

Can I use a puff pastry crust?

Yes, puff pastry gives a delicious, flaky twist on traditional crusts.

Do I need to blind bake the crust?

Par-baking helps prevent a soggy bottom, especially with wet fillings.

Can I serve it cold?

Yes, it tastes great warm, room temperature, or chilled.

Can I add meat?

Cooked bacon, ham, or sausage can be added for extra protein.

How do I know when the quiche is done?

The center should be just set, and a knife inserted near the middle should come out clean.

Conclusion

This Springtime Vegetable Quiche brings together all the best of the season—fresh produce, creamy eggs, and golden crust—for a dish that’s as satisfying as it is beautiful. Whether you’re feeding a crowd or meal-prepping for the week, this quiche is sure to become a spring staple in your kitchen.