Description of this recipe
This Spring Vegetable Quiche is a celebration of fresh, seasonal produce nestled in a creamy, savory custard, all encased in a flaky, golden crust. It’s the perfect dish for brunch, lunch, or a light dinner, bringing the vibrant flavors of spring to your table. The combination of tender asparagus, sweet bell peppers, and sharp green onions creates a symphony of textures and tastes that will delight your palate. Whether you’re an experienced cook or a novice in the kitchen, this recipe is straightforward and satisfying.
Why you will love this recipe
This quiche is more than just a meal; it’s an experience. The creamy filling, bursting with the goodness of fresh spring vegetables, offers a delightful contrast to the buttery, crisp crust. What sets this recipe apart is its versatility. Feel free to customize the vegetables to your liking – spinach, zucchini, or even peas would be wonderful additions. It’s a fantastic way to use up whatever is fresh and available in your garden or at the local farmers’ market. Plus, it’s a crowd-pleaser! Perfect for potlucks, Easter brunch, or a simple family gathering, this quiche is sure to impress. It’s easy to prepare in advance, making it a stress-free option for entertaining. The blend of flavors and the visual appeal make it a culinary masterpiece that is as beautiful as it is delicious. The combination of fresh flavors and creamy texture will leave everyone wanting more.
Ingredients:
- 1 chilled pie crust (store-bought or homemade)
- 4 large eggs
- 1 cup heavy cream
- 1 cup fresh asparagus, chopped
- 1 cup bell peppers, diced (any color)
- 1/2 cup green onions, sliced
- 1 cup shredded cheese (cheddar or goat)
- Salt and pepper to taste
Preparation:
Step 1: Preheat your oven to 375°F (190°C). Prepare your pie crust. If using a store-bought crust, remove it from the packaging and let it sit at room temperature for a few minutes to make it easier to work with. If you’re using a homemade crust, roll it out on a lightly floured surface to fit your pie dish. Carefully transfer the crust to a 9-inch pie dish and gently press it into the bottom and sides. Trim any excess dough from the edges using a sharp knife or kitchen scissors. Crimp the edges of the crust to create a decorative border. This not only looks appealing but also helps to reinforce the crust and prevent it from shrinking during baking.
Step 2: Blind bake the crust. Place a sheet of parchment paper or aluminum foil over the pie crust, making sure it covers the entire surface. Fill the parchment paper or foil with pie weights, dried beans, or rice. These weights will prevent the crust from puffing up during baking and help it maintain its shape. Bake the crust in the preheated oven for 10-15 minutes. After 10-15 minutes, carefully remove the parchment paper and weights from the crust. Return the crust to the oven and bake for another 5-7 minutes, or until it is lightly golden brown. This second baking ensures that the crust is fully cooked and will not become soggy when filled with the quiche mixture. Remove the crust from the oven and let it cool slightly before adding the filling.
Step 3: Sauté the vegetables. While the crust is cooling, prepare the vegetable filling. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped asparagus, diced bell peppers, and sliced green onions to the skillet. Sauté the vegetables for about 5 minutes, stirring occasionally, until they are tender-crisp. Cooking the vegetables before adding them to the quiche ensures that they will be perfectly cooked and flavorful. It also helps to release some of their moisture, preventing the quiche from becoming watery. Once the vegetables are sautéed, remove the skillet from the heat and set it aside to cool slightly.
Step 4: Prepare the egg mixture. In a large bowl, whisk together the eggs and heavy cream until well combined. The heavy cream adds richness and creaminess to the quiche, while the eggs provide structure and help the quiche set properly. Season the egg mixture with salt and pepper to taste. Be generous with the seasoning, as it will enhance the flavors of the vegetables and cheese. Add the sautéed vegetables and shredded cheese to the egg mixture. Stir everything together until well combined, ensuring that the vegetables and cheese are evenly distributed throughout the mixture.
Step 5: Assemble and bake the quiche. Pour the egg and vegetable mixture into the pre-baked pie crust, spreading it evenly. Make sure the filling is distributed evenly to ensure that each slice of quiche will have a good balance of vegetables and cheese. Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is lightly browned. To test for doneness, insert a knife into the center of the quiche. If the knife comes out clean, the quiche is done. If there is still some liquid on the knife, continue baking for a few more minutes. Once the quiche is done, remove it from the oven and let it rest for at least 15-20 minutes before slicing and serving. This resting period allows the filling to set completely and makes it easier to slice the quiche neatly.
COOKING Rating:
Easy to Medium
Serving Suggestions:
Serve the Spring Vegetable Quiche warm or at room temperature. It pairs well with a side salad, fresh fruit, or a light soup. It’s also delicious with a dollop of sour cream or a sprinkle of fresh herbs. For a complete brunch, serve it with mimosas or fresh juice. This quiche is also great as a make-ahead dish. You can bake it the day before and reheat it before serving, or enjoy it cold.
Tips:
- For a flakier crust, use cold butter and ice water when making your own pie dough.
- If the crust starts to brown too quickly during baking, cover the edges with foil.
- Feel free to add other vegetables like spinach, zucchini, or mushrooms.
- Use different cheeses for a unique flavor profile, such as Gruyere or Parmesan.
- To prevent a soggy crust, brush the bottom with a thin layer of egg white before adding the filling.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
(Approximate values per serving)
Calories:
350 kcal
Protein:
15 g
Sodium:
300 mg
Conclusion
The Spring Vegetable Quiche is a delightful and versatile dish that brings the fresh flavors of the season to your table. Its creamy filling, vibrant vegetables, and flaky crust make it a crowd-pleasing option for any occasion. Whether you’re hosting a brunch, packing a picnic, or simply looking for a delicious and easy meal, this quiche is sure to satisfy. Its adaptability allows you to customize it with your favorite vegetables and cheeses, making it a truly unique and personal culinary creation. So, gather your ingredients, preheat your oven, and prepare to enjoy a slice of springtime goodness.
Questions and Answers:
Q1: Can I make this quiche ahead of time?
A: Absolutely! This quiche is perfect for making ahead. You can bake it the day before and store it in the refrigerator. When you’re ready to serve, simply reheat it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, you can enjoy it cold or at room temperature.
Q2: What other vegetables can I use in this quiche?
A: The beauty of this recipe is its versatility. Feel free to experiment with different vegetables based on your preferences and what’s in season. Some great additions include spinach, zucchini, mushrooms, bell peppers of various colors, and even artichoke hearts. Just be sure to sauté any vegetables with high water content, like zucchini or mushrooms, to prevent the quiche from becoming too watery.
Q3: Can I use a different type of cheese?
A: Yes, you can definitely switch up the cheese to create different flavor profiles. Gruyere, Swiss, Parmesan, and Monterey Jack are all excellent choices. For a tangier flavor, try using goat cheese or feta. If you like a bit of spice, consider adding some pepper jack cheese. The possibilities are endless, so have fun experimenting!
Q4: How do I prevent the crust from becoming soggy?
A: A soggy crust is a common quiche problem, but there are a few tricks to avoid it. First, blind bake the crust to ensure it’s fully cooked before adding the filling. Second, brush the bottom of the crust with a thin layer of egg white before pouring in the filling. The egg white will create a barrier that helps to prevent the crust from absorbing too much moisture. Finally, don’t overfill the quiche. Too much liquid in the filling can also lead to a soggy crust.
Q5: Is it possible to make this quiche dairy-free?
A: Yes, you can adapt this recipe to be dairy-free with a few substitutions. Use a dairy-free pie crust, such as one made with coconut oil or a store-bought vegan crust. Replace the heavy cream with coconut cream or a plant-based alternative, such as cashew cream or oat cream. Choose a dairy-free shredded cheese alternative, such as a vegan cheddar or mozzarella. With these simple swaps, you can enjoy a delicious and creamy dairy-free quiche.
