Spring vegetable quiche is a delightful dish celebrating the vibrant flavors of the season. Filled with fresh veggies like asparagus, peas, and cherry tomatoes, this quiche is a fantastic way to bring spring to your table.
This recipe addresses challenges related to flavor complexity and texture that occur in standard vegetable quiches, particularly with added ingredients like bacon and feta.
I remember the first time I attempted a quiche; it didn’t set quite right, which left me frustrated but motivated to improve. This recipe addresses common issues like soggy crusts or runny fillings, ensuring a satisfying end result that even my gluten-intolerant family appreciates.
What I love about this dish is that it comes together in just 50 minutes. With easy prep and cooking times, it’s the ideal choice for brunch or a cozy weeknight dinner, and you can enjoy leftovers the next day.
If you need another inspiration for spring cooking, check out my broccolini frittata for a quick and tasty option!
Table of contents
Why You Will Love This Recipe
- Fresh, Seasonal Flavors , Spring means vibrant vegetables are at their peak, adding lively tastes and colors to your quiche. Ingredients like cherry tomatoes and asparagus make every slice feel like a bite of the season.
- Comforting Texture , The combination of fluffy eggs, creamy half and half, and melty mozzarella provides that satisfying mouthfeel. You’ll appreciate the way it holds together yet remains soft, making it enjoyable to slice and serve.
- Versatile Ingredient Options , This quiche welcomes tweaks, letting you swap in your favorite veggies or cheeses. Feel free to personalize it according to what you have on hand or prefer, ensuring it fits any meal or occasion.
- Make-Ahead Convenience , Preparing this dish in advance could save you time when hosting. It stores well in the fridge, and reheating brings back all those satisfying flavors and textures, making it an easy brunch option for busy days.
Fully Loaded Spring Vegetable Quiche
- Prep Time: 10 minutes
- Cool Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
A delicious spring vegetable quiche filled with fresh ingredients and baked to perfection.
Ingredients
Scale
- 5 strips (approximately) bacon, cooked
- 6 large eggs
- ½ cup (120 ml) half and half
- ½ cup (75 g) frozen peas, thawed
- ½ cup (approx. 90 g) chopped asparagus
- 8 cherry tomatoes, halved
- ¼ cup (15 g) chopped chives
- ¼ cup (30 g) crumbled feta cheese
- 4 oz (113 g) fresh mozzarella, torn
- 1 refrigerated pie crust, 9″ or 10” size
- ¼ tsp (1.25 ml) salt
- ¼ tsp (1.25 ml) black pepper
- ½ tsp (2.5 ml) garlic powder
- ¼ tsp (1.25 ml) paprika
Instructions
- Step 1: Preheat Oven 375°F: Set your oven temperature to 375°F (190°C) to ensure even baking and develop a golden-brown top on the quiche.
- Step 2: Prepare Pie Crust: Unroll the refrigerated pie crust and gently press it into your 9″ or 10″ oven-proof skillet. Crimp the edges along the top if desired to create a finished look and help the crust hold its shape while baking.
- Step 3: Mix Egg Base: In a large mixing bowl, whisk together the 6 large eggs, ½ cup (120 ml) half and half, ½ tsp (2.5 ml) garlic powder, ¼ tsp (1.25 ml) paprika, ¼ tsp (1.25 ml) salt, and ¼ tsp (1.25 ml) black pepper until fully blended and smooth. This base will provide a creamy texture to your quiche.
- Step 4: Layer Veggies & Cheese: Evenly scatter the cooked bacon strips, ½ cup (75 g) thawed peas, ½ cup (approx. 90 g) chopped asparagus, 8 halved cherry tomatoes, ¼ cup (15 g) chopped chives, ¼ cup (30 g) crumbled feta, and 4 oz (113 g) torn fresh mozzarella over the prepared pie crust. Spread these ingredients evenly around the crust for balanced flavor distribution.
- Step 5: Pour Egg Mixture: Slowly pour the mixed egg base over the layered vegetables and cheeses, allowing it to seep into all the gaps to ensure the filling sets evenly and remains cohesive without dry spots.
- Step 6: Bake Until Set: Place the filled skillet in the preheated oven and bake for 35 to 40 minutes. Look for a firm center that is lightly golden around the edges with a slight jiggle in the middle indicating it is set but still moist inside. If the center wobbles excessively at 35 minutes, continue baking for another 5 to 10 minutes, monitoring firmness carefully.
- Step 7: Cool Before Slicing: Remove the quiche from the oven and allow it to cool in the skillet for about 10 minutes. This resting period helps the quiche firm up further and prevents it from falling apart when sliced.
Notes
- Room Temperature: Store the quiche in an airtight container at room temperature for up to 2 days. Keep it away from direct sunlight and heat sources.
- Refrigeration: After cooling completely, place the quiche in an airtight container and refrigerate for up to 5 days to maintain freshness and flavor.
- Freezing: Wrap tightly with plastic wrap and place inside a freezer-safe container. Store for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Chill the pie crust for 30 minutes before baking if it tends to shrink during cooking to help it maintain its shape.
- If vegetables release excess moisture, pre-cook them for about 5 minutes before layering to avoid soggy filling.
- If the crust browns too quickly, cover loosely with aluminum foil after 25 minutes to prevent over-browning while the filling finishes baking.
- Distribute bacon and vegetables evenly to prevent uneven layering and balance flavors in each bite.
- Reheat leftovers gently in a 350°F (175°C) oven for 10 to 15 minutes until warmed through to maintain texture and flavor.
- Serve slices with a fresh arugula salad tossed in lemon vinaigrette or roasted asparagus for added texture and flavor contrast.
- Pair with gluten-free bread or a side of fresh fruit to create a complete meal.
- For variety at brunch, wrap quiche slices in gluten-free tortillas with salsa and avocado or present alongside a Greek salad or fruit platter.
- Add a drizzle of balsamic reduction or garnish with fresh herbs like basil and parsley for extra brightness. Sprinkling red pepper flakes adds a subtle spicy kick.
- Substitute fresh asparagus with broccoli or spinach for different vegetable options.
- Swap feta cheese with goat cheese to alter tanginess or switch fresh mozzarella for shredded mozzarella for texture changes.
- For a gluten-free version, use a gluten-free pie crust instead of the refrigerated pie crust.
- Replace garlic powder with fresh minced garlic as preferred.
- Select a good quality all-butter refrigerated pie crust for optimal flavor and flakiness.
- Choose fresh asparagus with firm, bright green stalks and trim woody ends for tender bites.
- Use large eggs at room temperature for better mixing and a creamier filling texture.
- Opt for fresh mozzarella torn into pieces rather than shredded for better melt and creaminess.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Pie crust: A good quality pre-made pie crust saves time and ensures a flaky texture. Look for one that’s labeled all-butter for the best flavor.
- Asparagus: Fresh asparagus is key; look for bright green, firm stalks. Trim off the woody ends for the best taste and tender bite.
- Zucchini: Choose small to medium zucchini, which have fewer seeds and better flavor. Slice it thinly for even cooking in the quiche.
- Fresh spinach: Opt for vibrant, deep green leaves. You can use baby spinach for a milder, sweeter taste. Rinse and dry thoroughly to prevent excess moisture.
- Shallots: Use shallots instead of onions for a milder, sweeter flavor. Look for firm bulbs with a smooth skin and avoid any soft spots.
- Eggs: You’ll need large eggs for the filling to provide structure. Room temperature eggs mix better and help create a creamy texture.
- Heavy cream: Choose heavy cream for richness and a creamy texture. Make sure it’s fresh by checking the expiration date.
- Cheddar cheese: Good quality sharp cheddar adds flavor. Grate it yourself for the best melt and texture; pre-shredded cheese often has additives that affect melting.
- Pie crust: A good quality pre-made pie crust saves time and ensures a flaky texture. Look for one that’s labeled all-butter for the best flavor.
- Asparagus: Fresh asparagus is key; look for bright green, firm stalks. Trim off the woody ends for the best taste and tender bite.
- Zucchini: Choose small to medium zucchini, which have fewer seeds and better flavor. Slice it thinly for even cooking in the quiche.
- Fresh spinach: Opt for vibrant, deep green leaves. You can use baby spinach for a milder, sweeter taste. Rinse and dry thoroughly to prevent excess moisture.
- Shallots: Use shallots instead of onions for a milder, sweeter flavor. Look for firm bulbs with a smooth skin and avoid any soft spots.
- Eggs: You’ll need large eggs for the filling to provide structure. Room temperature eggs mix better and help create a creamy texture.
- Heavy cream: Choose heavy cream for richness and a creamy texture. Make sure it’s fresh by checking the expiration date.
- Cheddar cheese: Good quality sharp cheddar adds flavor. Grate it yourself for the best melt and texture; pre-shredded cheese often has additives that affect melting.
Recipe Tips
- If your pie crust shrinks during baking, try chilling it for 30 minutes before placing it in the oven to help it maintain its shape.
- When your quiche center wobbles too much, bake for an additional 5 to 10 minutes, checking for a firm texture 35 minutes into baking.
- If vegetables release water in the quiche, consider pre-cooking them for 5 minutes to remove excess moisture before adding to the crust.
- When layers feel uneven, carefully distribute ingredients like bacon and vegetables evenly around the pie crust before pouring the egg mixture.
- If your quiche crust browns too fast, loosely cover it with aluminum foil after 25 minutes to prevent over-browning while the filling sets.
Serving Suggestions
Serve the spring vegetable quiche with a fresh arugula salad tossed in lemon vinaigrette or roasted asparagus for added crunch. Pair with gluten-free bread or a side of fruit for a complete meal.
Use the quiche to make a tasty breakfast burrito by wrapping slices in a gluten-free tortilla with salsa and avocado. Add to a brunch table alongside a Greek salad or fruit platter for variety.
Top with a drizzle of balsamic reduction or fresh herbs like basil and parsley for a burst of flavor. A sprinkle of red pepper flakes adds a spicy kick that complements the quiche nicely.
Recipe variations
- You can use fresh or frozen peas for the quiche; fresh peas provide a sweeter taste while frozen peas require thawing before adding to the crust.
- Add ½ teaspoon garlic powder and ¼ teaspoon paprika to the egg mixture to bring subtle smokiness and depth to the flavors of the quiche.
- Either chopped asparagus or spinach works well as the green vegetable in this quiche; use ½ cup of either to maintain the right texture and moisture.
- If making extra servings, double the eggs to 12 and increase the half and half to 1 cup; bake in a 12-inch skillet, adjusting cooking time accordingly.
- This spring vegetable quiche pairs nicely with light salads, similar to the crisp freshness found in my Kale Halloumi Salad, for a balanced meal.
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How to Store?
To keep your spring vegetable quiche fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and keep at room temperature up to 2 days. Avoid direct sunlight and heat sources.
Refrigeration: Store in an airtight container in the refrigerator up to 5 days. Let cool completely before sealing to prevent condensation.
Freezing: Wrap tightly in plastic wrap and place inside a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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