Description
A light and flavorful springtime vegetable quiche packed with seasonal vegetables and creamy cheese, perfect for brunch or a light lunch.
Ingredients
Units
Scale
- 1 9-inch pie crust, unbaked
- 1 tablespoon olive oil
- 1/2 cup chopped leeks (white and light green parts only)
- 1/2 cup chopped asparagus
- 1/2 cup chopped zucchini
- 1/2 cup baby spinach
- 1/2 cup cherry tomatoes, halved
- 4 large eggs
- 1 cup half-and-half or milk
- 1/2 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté leeks, asparagus, and zucchini for 5–7 minutes until just tender. Stir in spinach and cook until wilted. Remove from heat.
- In a mixing bowl, whisk together eggs, half-and-half, salt, pepper, and thyme.
- Spread the cooked vegetables evenly in the pie crust. Add cherry tomatoes on top.
- Sprinkle Gruyère and Parmesan cheese over the vegetables.
- Pour the egg mixture over the filling.
- Bake for 35–40 minutes, or until the center is set and the top is golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
- You can use any seasonal vegetables you have on hand.
- Quiche can be made a day ahead and reheated.
- For a crustless version, simply grease a pie dish and skip the crust.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 145mg