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