Name: Spring Vegetable Quiche Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French-inspired
Ingredients: 1 unbaked 9-inch pie crust; 1 tablespoon olive oil; 1/2 cup asparagus, trimmed and cut into 1-inch pieces; 1/2 cup zucchini, diced; 1/2 cup red bell pepper, diced; 1/4 cup green onions, sliced; 4 large eggs; 1 cup half-and-half (or whole milk); 1 cup shredded Gruyère cheese (or Swiss); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1 tablespoon fresh parsley, chopped

Jump to Recipe·Print Recipe

If you’re dreaming of a meal that captures the very spirit of the season, look no further than this Spring Vegetable Quiche. It’s a dish that feels like sunshine on a plate: crisp asparagus, vibrant bell peppers, and tender zucchini all nestled in a pillowy custard and finished with melty Gruyère cheese. The irresistible aroma that fills your kitchen as it bakes is just the beginning—every slice bursts with bright, herby flavors and that gorgeous color palette only spring can provide. Whether you’re planning a festive brunch or just craving a slice of something special, this Spring Vegetable Quiche is about to become your new go-to!

Spring Vegetable Quiche Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! The joy of Spring Vegetable Quiche is how its simple, fresh elements shine through, each one lending a unique texture, flavor, or pop of color. Start with the basics, choose the freshest produce you can find, and let each ingredient play its part.

1 unbaked 9-inch pie crust: The buttery, flaky base that holds everything together; you can use homemade or store-bought for convenience.
1 tablespoon olive oil: Adds richness and helps soften the vegetables perfectly while sautéing.
1/2 cup asparagus, trimmed and cut into 1-inch pieces: Fresh asparagus brings a subtle crunch and earthy flavor straight from the garden.
1/2 cup zucchini, diced: The zucchini adds moisture and a delicate sweetness to balance out the savory elements.
1/2 cup red bell pepper, diced: For a cheerful splash of color and a mild sweetness that sings alongside the other greens.
1/4 cup green onions, sliced: These add a gentle onion flavor and a lovely fresh crunch in every bite.
4 large eggs: The backbone of any quiche—the eggs make up the creamy, protein-rich custard that binds everything together.
1 cup half-and-half (or whole milk): For that luxuriously smooth and creamy texture in the filling.
1 cup shredded Gruyère cheese (or Swiss): This cheese melts beautifully and adds a nutty, slightly salty kick.
1/2 teaspoon salt: Just enough to bring out all the natural flavors.
1/4 teaspoon black pepper: A touch of mild heat to balance the other flavors.
1/4 teaspoon garlic powder: A hint of savory depth without overpowering the delicate veggies.
1 tablespoon fresh parsley, chopped: Bright and herby, this is the perfect finishing touch.

How to Make Spring Vegetable Quiche

Step 1: Preheat Your Oven

Everything begins with a hot oven. Preheat to 375°F (190°C) to ensure your crust bakes up golden and crisp, while the quiche filling gently sets into creamy perfection.

Step 2: Sauté the Veggies

Heat olive oil in a skillet over medium and toss in the asparagus, zucchini, and red bell pepper. Sauté for 3–4 minutes until just starting to soften—they should stay bright and crisp-tender! Stir in the green onions for a final minute to preserve their fresh bite. When done, remove from heat and let the veggies cool down slightly; this helps prevent the eggs from scrambling when you assemble later.

Step 3: Whisk the Custard

Crack the eggs into a large mixing bowl and whisk together with the half-and-half, salt, black pepper, and garlic powder. This simple mixture is where the magic happens: it transforms the filling into that classic, silky quiche custard everyone craves.

Step 4: Assemble the Quiche

Place your unbaked pie crust into a 9-inch pie plate, then spread the sautéed vegetables evenly across the bottom. Sprinkle the shredded Gruyère cheese generously over the veggies for unbeatable flavor and meltiness. Pour the egg mixture over everything, making sure it fills all the nooks and crannies.

Step 5: Bake to Perfection

Transfer the filled pie dish to your preheated oven and bake for 35–40 minutes, or until the center is just set and the top is golden with a slight jiggle in the middle. Let the quiche rest for 5 minutes before slicing—this helps the custard finish setting, so each piece lifts out beautifully.

Step 6: Finish with Fresh Parsley

Sprinkle the chopped parsley over the top just before serving. It adds a fresh pop of color and a whisper of herbiness that makes this Spring Vegetable Quiche totally irresistible.

How to Serve Spring Vegetable Quiche

Garnishes

Nothing makes a quiche look (and taste!) more inviting than a final flourish. Scatter additional fresh parsley or chives across the top, or add a bit of lemon zest for brightness. A light drizzle of olive oil over the cut slices is another delightful touch.

Side Dishes

Pair your Spring Vegetable Quiche with a crisp green salad, fresh fruit, or a bowl of chilled soup for a complete meal. Roasted potatoes or a warm baguette are also wonderful for turning brunch into a feast. If you want to keep things light, simply serve with a handful of arugula and a squeeze of lemon.

Creative Ways to Present

For festive occasions, cut the quiche into smaller wedges and serve as finger food on a platter. Dress up individual slices with microgreens or edible flowers for a stylish brunch look. Alternatively, bake the filling in muffin tins for adorable, portable mini quiches!

Make Ahead and Storage

Storing Leftovers

Leftover Spring Vegetable Quiche keeps beautifully in the fridge. Cover the cooled quiche with plastic wrap or transfer slices to an airtight container; it will stay fresh for 3–4 days, making it a fantastic candidate for meal prep or quick breakfasts.

Freezing

To freeze, allow the baked quiche to cool completely. Wrap the whole quiche or individual slices tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before reheating for the best texture.

Reheating

Warm leftover Spring Vegetable Quiche in a 350°F (175°C) oven until heated through, about 10–15 minutes for slices or slightly longer for a whole quiche. If you’re in a hurry, microwave slices in 30-second intervals, but the oven method helps the crust stay crisp.

FAQs

Can I use different vegetables in my Spring Vegetable Quiche?

Absolutely! This is a super flexible recipe. Substitute or add vegetables like spinach, mushrooms, or even peas. Just be mindful to sauté heartier veggies first so they’re tender before baking.

What if I don’t have Gruyère—what’s the best substitute?

If Gruyère is out of reach, try Swiss cheese, sharp cheddar, or even crumbled feta for a different flavor profile. Each brings its own unique richness to the Spring Vegetable Quiche.

Can the quiche be made crustless?

Definitely! To make a crustless version, simply grease your pie dish well and pour the filling right in. This lightens up the dish but keeps all the delicious flavors intact.

How can I ensure my quiche isn’t watery?

Sautéing the vegetables before baking helps remove extra moisture, which is key for a sturdy, creamy quiche. Allowing the cooked veggies to cool slightly also prevents excess steam in the custard.

Is Spring Vegetable Quiche gluten-free?

With a traditional crust, it’s not gluten-free. However, you can find gluten-free pie crusts at most stores, or opt for the crustless version to make your quiche suitable for gluten-sensitive guests.

Final Thoughts

If you’re looking to bring joy and brightness to your table, this Spring Vegetable Quiche delivers every single time. Whether you enjoy it warm from the oven or savor a chilled slice the next day, I hope you’ll fall in love with its fresh flavors and ease just like I have. Give this inviting dish a try and let it become your springtime tradition!

Spring Vegetable Quiche Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 19 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy the fresh flavors of spring with this delightful Spring Vegetable Quiche recipe. Packed with asparagus, zucchini, bell pepper, and cheese, this quiche is perfect for a leisurely brunch or a light dinner.

Ingredients

Scale

Pie Crust:

1 unbaked 9-inch pie crust

Vegetable Filling:

1 tablespoon olive oil
1/2 cup asparagus, trimmed and cut into 1-inch pieces
1/2 cup zucchini, diced
1/2 cup red bell pepper, diced
1/4 cup green onions, sliced

Egg Mixture:

4 large eggs
1 cup half-and-half (or whole milk)
1 cup shredded Gruyère cheese (or Swiss)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 375°F (190°C).
Sauté vegetables: In a skillet, sauté asparagus, zucchini, and bell pepper until slightly softened. Add green onions and cook briefly. Remove from heat and cool.
Prepare egg mixture: Whisk together eggs, half-and-half, salt, pepper, and garlic powder in a bowl.
Assemble and bake: Spread vegetables over pie crust, sprinkle with cheese, pour egg mixture on top. Bake for 35–40 minutes until set. Let rest before slicing. Garnish with parsley.