Spring Vegetable Quiche: A Brunch Favorite with Seasonal Veggies
Spring Vegetable Quiche is a classic brunch dish with the season’s best. Delicate asparagus, fresh peas, and leeks sautéed to perfection make this recipe a simple yet tasty way to dish out spring. Perfect for regular brunches, meal prep, or a fast dinner with a side salad.
Ingredients:
- Pie crust (store-bought or homemade)
- 4 large eggs
- 1 cup milk or half-and-half
- 1 cup asparagus, chopped
- ½ cup green peas (fresh or frozen)
- 1 leek, cleaned and sliced
- ½ cup goat cheese or feta
- Salt and pepper, to taste
- Olive oil, for sautéing
Steps to Make Spring Vegetable Quiche
Preheat the Oven
To start, preheat your oven to 375°F (190°C). This step is essential to ensure the oven reaches the right temperature by the time your quiche is ready to bake.
Prepare the Pie Crust
Next, place your store-bought or homemade pie crust into a 9-inch pie dish, gently pressing it into place to fit snugly. Then, trim any excess dough around the edges for a clean finish. To prevent a soggy bottom, go ahead and pre-bake the crust for about 10 minutes.
Sauté the Vegetables
Meanwhile, in a skillet over medium heat, drizzle a small amount of olive oil. Once hot, add the sliced leeks and sauté them for 2 to 3 minutes until they begin to soften. Then, stir in the chopped asparagus and green peas, cooking for another 3 to 4 minutes until the vegetables are just tender. At this stage, season the mixture with salt and pepper to taste. Once done, remove the skillet from the heat and set the vegetables aside to cool slightly.
Prepare the Egg Mixture
While the vegetables are cooling, prepare the custard base. In a medium bowl, whisk together the eggs and milk or half-and-half until fully blended. Then, season the mixture with a pinch of salt and pepper to enhance its flavor.
Assemble the Quiche
Now it’s time to bring everything together. First, evenly spread the sautéed vegetables over the bottom of the cooled pie crust. Next, sprinkle the crumbled goat cheese or feta on top of the vegetables. Finally, carefully pour the egg mixture over the filling, making sure it spreads evenly throughout the dish.
Bake the Quiche
Then, place the quiche in the preheated oven and bake for 35 to 40 minutes, or until the center is set and the top is lightly golden. If the crust edges start to brown too quickly, cover them loosely with foil to prevent over-baking.
Cool and Serve
Once baked, take the quiche out of the oven and let it cool for 10 to 15 minutes before slicing. Serve warm or at room temperature for a delightful springtime brunch favorite.
Cooking Tips
- Check if your ingredients are in season, or better yet, use fresh vegetables available from a nearby farmers’ market.
- You can customize this dish. Try adding mushrooms, zucchini, or cherry tomatoes for variation.
- Keep in the fridge well for up to three days. Can be frozen and reheated later.
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