Delicious Springtime Vegetable Quiche Recipe

There’s something magical about spring—flowers bloom, birds chirp, and the aroma of fresh veggies fills the air like nature’s perfume. Picture yourself taking a deep breath as you step into your kitchen, ready to whip up a delightful Springtime Vegetable Quiche that tastes like sunshine on a plate. Each slice is not just a meal; it’s an experience that will make your taste buds dance like no one is watching.

Now imagine gathering your friends around the table with this stunning quiche as the centerpiece. Not only does it look beautiful with its vibrant colors, but it also brings everyone together in joyful anticipation of delicious bites that burst with flavor. This dish is perfect for brunches or casual gatherings where good food and laughter flow freely.

Last Easter, I brought this quiche to my family gathering and watched as my cousin Jerry proclaimed it better than his mom’s famous casserole. The look on his face was priceless—a mixture of shock and bliss that even made Grandma raise an eyebrow!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pie Crust: Store-bought or homemade—just ensure it’s flaky and buttery for that perfect texture.
• Eggs: Use large eggs for a rich flavor; they’ll bind everything together beautifully.
• Heavy Cream: This adds creaminess; you can substitute half-and-half if you’re feeling health-conscious.
• Spinach: Fresh spinach gives a vibrant green color; choose tender leaves for the best flavor.
• Bell Peppers: Any color works; they add sweetness and crunch—like little edible confetti!
• Zucchini: Slice thinly to ensure even cooking; its mild taste complements other veggies perfectly.
• Green Onions: Chop them finely for a zesty bite; they add freshness without overwhelming flavors.
• Cheese (Cheddar or Feta): Choose your favorite cheese for richness; Feta offers a lovely tangy touch.
• Salt & Pepper: Essential for seasoning; don’t skip these basics—they elevate all the flavors!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat oven to 375°F (190°C). Roll out your pie crust onto a 9-inch pie pan. Trim any excess dough hanging over the edges—it’s not a fashion statement!

Prepare Your Veggies: In a skillet over medium heat, sauté chopped spinach until wilted and bright green—this should take about two minutes. Add diced bell peppers and zucchini next; cook until tender but still crisp.

Create Your Filling: In a mixing bowl, whisk together eggs and heavy cream until frothy. Stir in sautéed veggies along with chopped green onions—this is where flavor magic happens!

Add Cheese: Fold in shredded cheese or crumbled feta into your egg-vegetable mixture—imagine how creamy it’ll be once baked!

Pour & Bake: Pour the mixture into the prepared pie crust evenly. Bake in preheated oven for 35-40 minutes until golden brown on top and set in the center—your kitchen will smell heavenly!

Let cool slightly before slicing into wedges—trust me; patience is key here! Serve warm or at room temperature with a sprinkle of extra herbs if you fancy.

With its fluffy texture and vibrant colors, this Springtime Vegetable Quiche will become your go-to dish whenever you want to impress guests or indulge in some self-love during those lazy Sunday brunches!

Perfecting the Cooking Process

Start by pre-baking the crust while you sauté vegetables. Whisk eggs and cream together, then pour over the sautéed mix. Bake until golden and set for best results.

Add Your Touch

Feel free to swap out vegetables according to the season or your personal preference. Try adding cheese or herbs for an extra flavor boost!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for about 15 minutes to retain crispness and flavor.

The first time I made this quiche, my friends raved about it at brunch! It was such a hit that I ended up sharing the recipe with everyone who tasted it.

FAQ

What vegetables work best in Springtime Vegetable Quiche?

Zucchini, bell peppers, spinach, and asparagus are excellent choices for this quiche.

Can I make Springtime Vegetable Quiche ahead of time?

Yes! You can prepare it a day in advance and simply reheat before serving.

How do I know when my quiche is done baking?

The quiche should be golden brown on top and set in the center when done.

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📖 Recipe Card

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Springtime Vegetable Quiche

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• Author: Sophie
• Total Time: 55 minutes
• Yield: Serves 8

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Description

Savor the fresh flavors of spring with this vibrant Springtime Vegetable Quiche, featuring seasonal veggies and a flaky crust—perfect for brunch or gatherings.

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Ingredients

• Pie Crust (store-bought or homemade)
• Large Eggs
• Heavy Cream
• Fresh Spinach
• Bell Peppers (any color)
• Zucchini
• Green Onions
• Cheese (Cheddar or Feta)
• Salt & Pepper

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Instructions

1. Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie pan and trim excess dough.
2. In a skillet over medium heat, sauté chopped spinach until wilted (about 2 minutes). Add diced bell peppers and zucchini; cook until tender but crisp.
3. In a bowl, whisk together eggs and heavy cream until frothy. Stir in sautéed vegetables and chopped green onions.
4. Fold in shredded cheese or crumbled feta into the egg mixture. Pour evenly into the prepared pie crust.
5. Bake for 35-40 minutes until golden brown on top and set in the center. Let cool slightly before slicing.

Notes

• Customize your quiche by swapping in seasonal vegetables or adding fresh herbs for extra flavor.
•  For optimal texture, avoid excess moisture in the filling to prevent a soggy crust.
•  Store leftovers in an airtight container for up to three days; reheat at 375°F (190°C) for about 15 minutes.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 100g)
• Calories: 260
• Sugar: 2g
• Sodium: 350mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 130mg