Why You’ll Love This Recipe

This Springtime Vegetable Quiche is a vibrant, savory dish packed with fresh seasonal vegetables, creamy eggs, and melty cheese all nestled in a flaky pie crust. Perfect for brunch, lunch, or a light dinner, it’s a versatile and elegant option that showcases the best flavors of spring. Easy to customize and make ahead, it’s as convenient as it is delicious.

Delicious Springtime Vegetable Quiche Recipe

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)eggswhole milk or half-and-halfshredded cheese (such as Gruyère, cheddar, or Swiss)asparaguscherrytomatoesspinachgreen onionsgarlicolive oilsalt and pepperfresh herbs (like parsley, dill, or chives)

directions

Preheat your oven to 375°F (190°C). Roll out and fit your pie crust into a 9-inch pie dish. Par-bake for 10 minutes, then set aside.

In a skillet over medium heat, warm the olive oil. Sauté the garlic, green onions, and asparagus until slightly tender. Add spinach and cook until wilted. Season with salt and pepper.

In a mixing bowl, whisk together the eggs and milk. Stir in shredded cheese and fresh herbs.

Spread the sautéed vegetables evenly into the pre-baked crust. Pour the egg mixture over the top. Arrange cherry tomatoes on top for garnish.

Bake for 35–40 minutes or until the center is set and the top is golden.

Cool for 10 minutes before slicing and serving.

Servings and timing

This recipe yields 6–8 slices.Preparation time: 20 minutesCooking time: 40 minutesCooling time: 10 minutesTotal time: 1 hour 10 minutes

Variations

Use zucchini, mushrooms, or peas for additional spring vegetables.

Try a crustless version for a lower-carb option.

Add crumbled feta or goat cheese for extra flavor.

Include cooked bacon or ham for a heartier quiche.

Use puff pastry instead of traditional pie crust for a lighter texture.

storage/reheating

Store leftovers in the fridge for up to 4 days.Reheat slices in a 350°F oven for 10–15 minutes or microwave for 1–2 minutes.For longer storage, wrap and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use frozen vegetables?

Yes, just make sure to thaw and drain them well before using to avoid excess moisture.

What type of cheese works best?

Gruyère, cheddar, Swiss, and mozzarella all work well. Mix and match for different flavor profiles.

Can I make this ahead?

Yes, you can bake the quiche a day ahead and reheat before serving.

Can I use egg whites instead?

Yes, substitute whole eggs with egg whites or an egg substitute if desired.

How do I prevent a soggy crust?

Par-bake the crust and avoid overfilling with wet vegetables.

Is it okay to use dairy-free milk?

Yes, unsweetened almond or oat milk can be used, but texture and taste may vary.

Can I freeze individual slices?

Absolutely! Wrap each slice tightly and freeze. Reheat as needed.

Do I need to blind-bake the crust?

A short par-bake helps avoid sogginess and ensures a crisp base.

Can I make mini quiches?

Yes, use a muffin tin for individual portions—bake for 20–25 minutes.

Is this recipe gluten-free?

Use a gluten-free crust or go crustless to make it gluten-free.

Conclusion

This Springtime Vegetable Quiche is a fresh, colorful dish that’s easy to prepare and bursting with seasonal flavor. Whether served warm or at room temperature, it’s a crowd-pleaser for any gathering or a simple homemade meal. Enjoy a slice of spring with every bite!