spring quiche

Springy Vegetable Quiche! Fresh sautéed spring vegetables with creamy and cheesy eggs, all baked into a flaky pie crust. Easiest fancy-feeling brunch!

Springy Vegetable Quiche

butter

shallot, minced

veggies – I used mushrooms, asparagus, and spinach

Simply

heavy cream

Emporium Selection Specialty Shredded Gouda Cheese

salt (more

unbaked Bakehouse Creations Pie Crust

Melt the butter over medium high heat. Add the mushrooms; sauté until browned and soft. Add the shallots; sauté until fragrant. Add asparagus; sauté until softened and bright green. Season with a pinch of salt.

Springy Vegetable Quiche Step 1

Whisk eggs and heavy cream together. Add cooked veggies, cheese, and salt.

Springy Vegetable Quiche Step 2

Press pie crust into a 10-inch pie pan and gently crimp the edges so they look nice. (This recipe is enough for two quiches, so just do this twice if you&#8217;re making both at the same time.)

Press pie crust into a 10-inch pie pan and gently crimp the edges so they look nice.

Springy Vegetable Quiche Step 3

Preheat the oven to 350 degrees. Poke tiny holes in the bottom of the crust with a fork. Bake the pie crust for 10 minutes, until partially baked.

Poke tiny holes in the bottom of the crust with a fork. Bake the pie crust for 10 minutes, until partially baked.

Springy Vegetable Quiche Step 4

Pour the egg and veggie mixture into the pie dish (stop when you start to get to the top of the pie edges). Bake for 15 minutes. 

Pour the egg and veggie mixture into the pie dish (stop when you start to get to the top of the pie edges)

Springy Vegetable Quiche Step 5

Remove pan from oven and cover the pie edges with a foil crown so the edges don&#8217;t overbrown. Bake for another 15 minutes.

Remove pan from oven and cover the pie edges with a foil crown so the edges don't overbrown. Bake for another 15 minutes.

Springy Vegetable Quiche Step 6

Slice and serve! Serve with a little spring mix salad, fruit, or muffins for brunch goals. Yum.

Springy Vegetable Quiche Step 7

So, I baked it for about 40 minutes.  Delicious!!  The kids even gobbled it up.  My 9 year old is asking for a second piece right now!

It seems like our weekend is sorted. I have all the ingredients in pantry. Such an easy recipe. I guess we all need som easy and fuss free recipes these days. Take care your self guys.

I made this for dinner tonight and it’s a keeper!  My husband said it was the best quiche he’s ever had, and I agree. I did add about 1/2 c diced ham and it took another 10 mins in the oven to finish cooking through to the middle. But it was perfect for a light dinner with a salad. Thank you!

First time I made quiche...and it will not be the last! Oh my! This dish is so tasty! Fluffy eggs, smooth texture, delicious veggies...even the 15 YO liked it! I also like that it was easy to follow your directions and easy to make. I think this is my 3rd recipe of yours I've made. I'll keep coming back!

Made this tonight and it is SO good! I followed the recipe exactly but baked it for 40 min and didn’t cover the edges with foil. It turned out incredible with a side salad. So much yum

looking so delicious..i want to try it yummy

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I have to say this recipe came out exactly as advertised; exceptionally light, fluffy and creamy. The entire family, including the two teenagers, devoured it. Only change I made was using a store bought gluten-free crust bc my wife is GF and it made her so happy. An absolute winner, so, thank you!

This was so good!  I made it on Easter, the only ingredient modification I made was to add a healthy sprinkle of Italian seasoning to it. I also used a pre-made crust and didn't cover the edges with foil  the last 15 minutes (the edges didn't burn). I even forgot to add the cheese in the mixture and then remembered after 5 minutes in the oven - so I tossed it in and stirred it with a spoon LOL. It came out beautifully and was a huge hit with my family.  This will be joining the rotation of my weekly recipes.  It was so easy to make and a crowd pleaser.

Made this together with my 18 month old daughter as a morning activity - we had fun, super easy, and delicious! Definitely making this again!

You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining

Salmon & asparagus quiche

plain flour

shop-bought pastry

onion

fennel seeds

asparagus (approx 400 grams),

milk

skinless salmon fillets

double cream

eggs

dill

lemon

cheddar

fennel and rocket salad

Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.

Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.

Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.

Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.

Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.

Top 2 spring quiche recipes from across the web

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Springy Vegetable Quiche

Salmon & asparagus quiche

Top 2 spring quiche recipes from across the web

The most viewed spring quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Springy Vegetable Quiche

Salmon & asparagus quiche

The most viewed spring quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine