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SPRING VEGETABLE QUICHE
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SPRING VEGETABLE QUICHE

This Spring Vegetable Quiche is a light and flavorful dish loaded with fresh seasonal veggies and creamy cheese, all nestled in a flaky crust. Perfect for brunch, lunch, or a light dinner, it's an easy and delicious way to enjoy spring’s bounty.

Prep Time
15 mins
Cook Time
40 mins
Servings: 6 people
Calories: 280 kcal
Course: Breakfast
Cuisine: French

Ingredients

For the Crust (or use store-bought pie crust):
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup butter cold and cubed, unsalted
  • 3-4 tablespoons water ice
For the Filling:
  • 1 tablespoon olive oil
  • ½ cup asparagus chopped
  • ½ cup cherry tomato halved
  • ½ cup zucchini diced
  • ½ cup spinach chopped
  • ¼ cup green onions sliced
  • 4 egg large
  • 1 cup heavy cream or milk for a lighter option
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon thyme dried
  • 1 cup cheese Gruyère, Swiss, or cheddar, shredded

Instructions

Step No.1: Prepare the Crust
    Cup of Yum
  1. In a large bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
Step No.2: Pre-Bake the Crust
  1. Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie dish. Prick the bottom with a fork, line with parchment paper, and fill with baking weights. Bake for 10 minutes, remove weights, and bake for another 5 minutes.
Step No.3: Sauté the Vegetables
  1. Heat olive oil in a skillet over medium heat. Sauté asparagus, zucchini, and green onions for 3-4 minutes until slightly tender. Stir in spinach and cook for another 1-2 minutes. Remove from heat.
Step No.4: Make the Egg Mixture
  1. In a large bowl, whisk together eggs, cream, salt, pepper, garlic powder, and thyme. Stir in shredded cheese.
Step No.5: Assemble the Quiche
  1. Spread the sautéed vegetables evenly over the pre-baked crust. Pour the egg mixture over the top and arrange cherry tomatoes on the surface.
Step No.6: Bake the Quiche
  1. Bake at 375°F (190°C) for 35-40 minutes until the center is set. Let it cool for 10 minutes before slicing.
Step No.7: Serve and Enjoy
  1. Slice and serve warm or at room temperature. Pair with a side salad or fresh fruit for a complete meal!

Notes

  • Make it Crustless: Skip the crust and pour the filling into a greased dish for a low-carb quiche.
  • Dairy-Free Option: Use coconut milk or almond milk and dairy-free cheese.
  • Storage: Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 325°F (163°C).
  • Mushroom & Goat Cheese Quiche: Swap zucchini for mushrooms and use goat cheese instead of shredded cheese.
  • Asparagus & Feta Quiche: Add crumbled feta and increase the asparagus for a Mediterranean twist.
  • Spicy Spring Quiche: Stir in red pepper flakes and use pepper jack cheese for some heat.
  • Protein-Packed Quiche: Add cooked bacon or diced ham for extra protein.

Nutrition Information

Calories 280kcal (14%) Carbohydrates 20g (7%) Protein 10g (20%) Fat 18g (28%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%
Carbohydrates 20g 7%
Protein 10g 20%
Fat 18g 28%

* Percent Daily Values are based on a 2,000 calorie diet.