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
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.
Notes
- Add cooked bacon or ham for a heartier version.
- For a crustless quiche, grease the pie dish well and omit the pie crust.
- Swap Gruyère with cheddar or feta for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (about 1/6 of quiche)
- Calories: 260
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 170 mg
