Oh boy, do I have a treat for you today! If there’s one dish that perfectly captures the essence of spring, it’s got to be my beloved Spring Vegetable Quiche. On those sun-kissed weekends when I feel the urge to embrace the outdoors (while pretending to be productive in the kitchen), this quiche comes to my rescue. Fresh veggies, light custard, and that buttery pie crust make it feel both indulgent and wholesome. Plus, it’s pretty forgiving—perfect for when you have a bunch of vegetables practically begging to be used!
I’ll never forget the first time I made this quiche. I had a gaggle of friends over for brunch, and I was determined to impress them. As I pulled the quiche out of the oven, the anticipation was palpable. The golden crust, the bright colors of the veggies, and that cheesy aroma wafting through the air—let’s just say, it was a hit! My friends adored it, and hey, there’s nothing quite like enjoying good food in great company, right?
What’s in Spring Vegetable Quiche?
Let’s break down the star players in this heavenly dish!
Pre-made pie crust: This is your trusty sidekick that saves time without sacrificing taste. I love using a 9-inch crust because it gives you that perfect depth for filling—no soggy bottoms here!
Eggs: The heart of the quiche! They create that creamy custard texture. I always go for large eggs for a well-rounded flavor.
Heavy cream and milk: This duo ensures the quiche is rich and creamy without being overly dense. You can use whole milk or even a mix of 1% milk if you’re feeling adventurous.
Cherry tomatoes: These little bursts of juiciness add a nice pop of flavor and color. Fresh, ripe tomatoes are always best, but you know I won’t judge if you have to use canned in a pinch!
Fresh spinach: Because green is the color of vitality! Not only does it look amazing, but it also packs in vitamins and minerals that are good for you.
Mushrooms: They lend a lovely earthy flavor and meaty texture. I prefer cremini or baby bellas for a richer taste.
Bell peppers: I like using red or yellow for their sweetness, but green would work too if that’s all you have on hand.
Grated cheese: Think of this as the glue that holds everything together! Cheddar or mozzarella are favorites, but feel free to experiment with whatever cheese you have on hand.
Fresh basil: The aromatic touch that truly elevates the dish. Plus, who doesn’t want their food looking like a work of art?
Salt and pepper: Essential for seasoning and enhancing all those delicious flavors!
Olive oil: A must for sautéing those veggies to perfection!
Is Spring Vegetable Quiche Good for You?
You may be wondering if this indulgent quiche is healthy, and I’m here to give you the scoop.
The good news is, this quiche packs a nutritious punch! With fresh veggies like **spinach**, **tomatoes**, and **bell peppers**, you’re getting a dose of vitamins A and C, fiber, and antioxidants. **Eggs** are a fantastic source of protein, and when coupled with the cream and cheese, you also get healthy fats to keep you feeling full longer.
Just a couple of points of consideration: **heavy cream** can be on the richer side, so if you’re watching your saturated fat intake, feel free to substitute half-and-half or even coconut cream. And if you’re sensitive to gluten, use a gluten-free pie crust!
Ingredients List
– 1 pre-made pie crust (9-inch)
– 6 large eggs
– 1 cup heavy cream
– 1 cup milk
– 1 cup cherry tomatoes, halved
– 1 cup fresh spinach, chopped
– 1/2 cup mushrooms, sliced
– 1/2 cup bell peppers, diced (red or yellow)
– 1/2 cup grated cheese (such as cheddar or mozzarella)
– 2 tablespoons fresh basil, chopped (plus extra for garnish)
– Salt and pepper to taste
– 1 tablespoon olive oil
*This recipe serves about 6 delightful slices of quiche!*
How to Make Spring Vegetable Quiche?
Okay, ready to whip up this beauty? Let’s get cooking!
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the sliced **mushrooms** and **bell peppers**, sautéing until they’re softened, about 5 minutes. Toss in the **chopped spinach** and let it wilt for another two minutes. Remove from heat, and set aside.
3. In a mixing bowl, whisk together the **eggs**, **heavy cream**, **milk**, salt, and pepper until you see a lovely froth.
4. Place the **pre-made pie crust** in a pie dish. Pour the sautéed vegetable mixture into the crust, spreading it evenly.
5. Layer the **halved cherry tomatoes** and **grated cheese** over the veggies.
6. Gently pour the **egg mixture** over everything, covering it well.
7. Sprinkle the **chopped basil** atop for that fresh touch!
8. Bake in the oven for 35-40 minutes, or until the quiche is set and the top turns a lovely golden brown.
9. Let it cool for a few moments, then slice, garnish with extra basil if desired, and serve warm or at room temperature.
The Perfect Quiche Tips and Tricks!
– Looking for a variation? Substitute the vegetables with whatever is in season or in your fridge—zucchini, asparagus, or even some cooked bacon for a savory twist!
– This quiche can be made ahead of time and reheated for a hassle-free breakfast or brunch.
– Serve it with a simple side salad for a full meal. It goes beautifully with a light vinaigrette!
I hope you give this Spring Vegetable Quiche a try! I promise it will fill your kitchen with joy and warmth. I’d love to hear how yours turns out or any little tweaks you made to make it your own. Happy cooking!
