If there’s ever been a recipe that captures the freshness and color of the season, it has to be Spring Vegetable Quiche. Each bite is a celebration of crisp greens, a silky custard, and that golden, flaky crust, all bound together in a dish that’s truly comforting yet undeniably elegant. Whether you’re serving it for brunch, a light lunch, or a cozy spring supper, this quiche packs in delicious flavor, beautiful texture, and a rainbow of vegetables that make every meal feel extra special.
Ingredients You’ll Need
One of the joys of making Spring Vegetable Quiche is just how easy it is to gather the ingredients. With a handful of veggies, eggs, dairy, and a crust, you’ll have everything you need for a show-stopper. Each ingredient plays a starring role, so choose the freshest you can find for the best flavors and most vibrant colors.
- Pie crust: Whether store-bought or lovingly homemade, the crust provides that irresistible buttery base and a satisfying crunch.
- Olive oil: A little helps sauté the vegetables to tender perfection and enhances their natural flavors.
- Leeks: Mild and sweet, leeks add a delicate oniony flavor without overpowering the quiche.
- Asparagus: Crisp and green, asparagus brings a welcome springy bite and lovely color.
- Peas: Fresh or frozen, peas add gentle sweetness and a pop of cheerful green.
- Baby spinach: This leafy green wilts down quickly, boosting nutrition and adding a pretty flecked look.
- Eggs: The backbone of the custard, eggs give structure and that rich, velvety filling.
- Whole milk: Adds creaminess but keeps things light enough to highlight the vegetables.
- Heavy cream: For a soft, delicate custard that feels extra luxurious.
- Gruyère or Swiss cheese: Melts into gooey pockets of nutty flavor and glorious stretch.
- Salt: A simple seasoning to enhance every ingredient’s natural taste.
- Black pepper: Adds gentle heat and depth to the custard.
- Ground nutmeg: Just a pinch brings warm, aromatic spice — the secret to a classic French quiche.
How to Make Spring Vegetable Quiche
Step 1: Prepare and Pre-bake the Crust
Start by preheating your oven to 375°F (190°C). Roll out your pie crust and gently fit it into your 9-inch pie dish. To prevent the dreaded soggy bottom, prick the base with a fork and bake for 10 minutes. This quick blind-bake helps set the crust before you add the filling, so you end up with a crisp, golden shell that holds together beautifully.
Step 2: Sauté the Spring Vegetables
While the crust is baking, place a skillet on medium heat and drizzle in the olive oil. Toss in the chopped leeks and asparagus, and sauté them for about 3 to 4 minutes — just until the leeks are soft and the asparagus is starting to tenderize. Add the peas and baby spinach next, cooking for another minute or so until the peas are bright and the spinach is wilted. This quick sauté ensures all your veggies are perfectly cooked by the time the quiche comes out of the oven.
Step 3: Whisk the Custard Base
In a large mixing bowl, whisk together your eggs, whole milk, heavy cream, salt, black pepper, and nutmeg. The goal here is a smooth, evenly mixed custard. The eggs will set as the quiche bakes, while the cream and milk make the filling luscious but not too dense. The nutmeg might seem like a small touch, but it really brings everything together in classic French fashion.
Step 4: Combine the Filling
Add your sautéed vegetables and shredded Gruyère or Swiss cheese into the egg mixture. Give it a gentle stir. The cheese will melt beautifully into the quiche as it bakes, while the veggies float throughout, so you get plenty in every bite. If you want to experiment, you could even throw in leftover greens, a handful of herbs, or swap out the cheese as noted in the tips.
Step 5: Fill, Bake, and Cool
Pour the filling into your pre-baked pie crust, smoothing the top with a spatula. Pop it in the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the center is just set (a slight jiggle is good!) and the top is lightly golden, maybe with some toasty cheese around the edges. Take it out and let the quiche cool for about 10 minutes — that way, the slices hold together perfectly when you cut in.
How to Serve Spring Vegetable Quiche
Garnishes
This dish loves a little flourish! Sprinkle with fresh chopped herbs like chives, dill, or parsley for eye-catching color and a pop of garden flavor. A dusting of extra cheese or a few wispy curls of shaved asparagus on top also make an elegant touch.
Side Dishes
Pair your Spring Vegetable Quiche with a simple mixed greens salad, lightly dressed, to keep the meal feeling vibrant. Crusty artisan bread or a bowl of fresh fruit makes it all the more satisfying and turns your table into a true feast. For brunch, you could add a sparkling mimosa or a pot of herbal tea to complete the vibe.
Creative Ways to Present
For parties or gatherings, bake the quiche in a muffin tin for adorable mini versions. Cut traditional slices, or use a biscuit cutter to make elegant rounds for easy serving. Serving it chilled on a charcuterie board with cheeses, spreads, and spring veggies is a stunning twist for a lunch buffet.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Spring Vegetable Quiche, wrap the cooled slices tightly in plastic wrap or transfer them to an airtight container. They’ll keep well in the refrigerator for up to 3 to 4 days without losing their savory charm or creamy texture.
Freezing
Spring Vegetable Quiche freezes surprisingly well! Cool the quiche completely, then wrap individual slices (or the whole quiche) in foil and place in a freezer-safe bag. It’ll stay delicious for up to 2 months. Just let it thaw overnight in the fridge before reheating.
Reheating
To bring your quiche back to life, warm slices in a 325°F oven for about 15 minutes, or until heated through. This keeps the crust crisp and the filling creamy. You can use the microwave in a pinch, though the crust may soften a bit — still tasty, but oven reheating is best for texture.
FAQs
Can I use different vegetables in my Spring Vegetable Quiche?
Absolutely! Feel free to swap in your favorite spring veggies, like zucchini, mushrooms, or even artichoke hearts. Just make sure to sauté them first, so any extra moisture evaporates, ensuring a perfect custardy filling.
What cheese works best if I don’t have Gruyère or Swiss?
You can try feta, cheddar, or even goat cheese — each brings a unique flavor profile. Feta adds tang, cheddar gives sharpness, and goat cheese creates a creamy, tangy finish. Just use the same amount and you’re good to go!
Can I make Spring Vegetable Quiche ahead for brunch?
Yes! Spring Vegetable Quiche is perfect for making ahead. You can bake it the night before and serve it chilled or at room temperature the next day. It also reheats wonderfully, so you’re ready for stress-free brunch hosting.
Is it possible to make a gluten-free version?
Of course! Simply use a gluten-free pie crust from your favorite store or homemade recipe. The filling for Spring Vegetable Quiche is naturally gluten-free, so a crust swap is all you need for a lovely gluten-free main dish.
How do I know when the quiche is done baking?
Check the center of the quiche — it should still have a slight jiggle, but not be liquid. The edges will be golden and set, and a knife inserted near the center should come out mostly clean. Let it cool for 10 minutes, and you’re all set!
Final Thoughts
If you’re looking for a fresh, flavorful, and foolproof way to show off the best of the season, Spring Vegetable Quiche is your answer. Give it a try and I promise, it won’t be long before it becomes a staple at your table — perfect for sharing, savoring, and celebrating every springtime occasion.
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Spring Vegetable Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Spring Vegetable Quiche is a delightful dish perfect for brunch or a light dinner. Filled with a medley of fresh vegetables and creamy cheese, encased in a flaky pie crust, every bite is a burst of flavor.
Ingredients
Pie Crust:
- 1 9-inch pie crust (store-bought or homemade)
Filling:
- 1 tablespoon olive oil
- ½ cup chopped leeks (white and light green parts only)
- ½ cup chopped asparagus
- ½ cup fresh or frozen peas
- ½ cup chopped baby spinach
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup shredded Gruyère or Swiss cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat the oven: to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork and pre-bake for 10 minutes. Remove from the oven and set aside.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Sauté leeks and asparagus for 3–4 minutes until slightly softened. Add peas and spinach, and cook for another 1–2 minutes until spinach wilts. Remove from heat.
- Prepare filling: In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg. Stir in the sautéed vegetables and cheese. Pour the filling into the pre-baked crust and smooth the top.
- Bake: for 35–40 minutes, or until the center is set and the top is lightly golden. Let the quiche cool for 10 minutes before slicing and serving.
Notes
- This quiche is great served warm, room temperature, or chilled.
- You can substitute other spring vegetables like zucchini or mushrooms, and use feta or cheddar if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 3g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 125mg
