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
Scale
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