Springy Vegetable Quiche
This Springy Vegetable Quiche is light, fluffy, and packed with fresh seasonal vegetables like asparagus, zucchini, and cherry tomatoes. Baked in a buttery crust with creamy eggs, herbs, and cheese, it’s a make-ahead–friendly dish perfect for brunch, lunch, or an easy spring dinner.
Ingredients
- For the Quiche
- 1 9-inch pie crust, store-bought or homemade
- 6 large eggs room temperature
- 1 cup milk or half-and-half
- 1 cup asparagus trimmed and sliced
- 1 cup zucchini thinly sliced or diced
- 1 cup cherry tomatoes halved
- Flavor & Seasoning
- 1 small shallot or ½ onion finely diced
- 1 clove garlic minced
- ¾ cup cheese goat cheese, feta, or shredded Swiss
- 2 tbsp fresh herbs chives, parsley, or thyme, chopped
- Salt and black pepper to taste
- Olive oil or butter for sautéing
- Optional
- Red pepper flakes to taste
Instructions
- Preheat oven to 375°F (190°C). Place pie crust into a 9-inch pie dish and crimp edges.
- Heat a small skillet over medium heat with olive oil or butter. Sauté shallot and garlic until soft and fragrant.
- Spread sautéed shallot and garlic evenly over the pie crust.
- Layer asparagus, zucchini, and cherry tomatoes on top.
- Sprinkle cheese evenly over the vegetables.
- In a mixing bowl, whisk eggs, milk, salt, and black pepper until smooth.
- Pour egg mixture carefully into the crust.
- Bake for 40–45 minutes, until the center is just set and the top is lightly golden.
- Remove from oven and rest for 10–15 minutes.
- Garnish with fresh herbs before slicing and serving.
Notes
- Avoid overfilling with vegetables to prevent excess moisture.
- The quiche is done when the center has a slight jiggle but no liquid.
- Resting helps the quiche slice cleanly and hold its shape.