Description
This fresh spring vegetable quiche combines seasonal asparagus, spinach, peas, and bell pepper in a flaky crust with a creamy egg custard. Perfect for a light vegetarian brunch, lunch, or picnic, it’s easy to make and endlessly customizable.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C) and fit pie crust into a 9-inch dish
2. Line crust with parchment, fill with weights, blind bake 10–12 minutes, remove weights and bake 5 more minutes
3. Heat oil in a skillet and sauté leek until translucent
4. Add asparagus, bell pepper, and peas and cook until tender, then wilt spinach
5. Spread cooked vegetables evenly in the pre-baked crust
6. Whisk eggs, half-and-half, salt, pepper and nutmeg, stir in half the Swiss cheese
7. Pour egg mixture over vegetables and sprinkle remaining cheese and herbs on top
8. Bake quiche at 375°F (190°C) for 30–35 minutes until set and golden
9. Let quiche rest 10 minutes before slicing and serve warm or at room temperature
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: brunch
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3
- Sodium: 310
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 12
- Cholesterol: 185
Keywords: fresh spring vegetable quiche, homemade vegetarian quiche recipe, breakfast veggie quiche, vegetable quiche for lunch, homemade quiche with fresh vegetables, vegetarian brunch recipes, vegetable quiche recipes