These colorful spring vegetable quiches are packed with fresh veggies and creamy eggs, all baked in a flaky crust. Perfect for brunch or a light dinner that feels fancy!
I love how each bite includes a mix of flavors from the veggies. Plus, they are so easy to make. Just chop, whisk, and bake—dinner served with a side of smiles! 😊
Key Ingredients & Substitutions
Whole Wheat Flour: This adds a nutty flavor and is healthier than white flour. If you don’t have it, use all-purpose flour. For a gluten-free option, try almond flour or a gluten-free flour blend.
Cold Butter: Using cold butter helps create a flaky crust. If you’re dairy-free, coconut oil or vegan butter works well. Just keep it cold for best results.
Asparagus: Fresh asparagus gives a nice crunch and vibrant color. If it’s out of season, you can use broccoli or zucchini as alternatives.
Shredded Cheese: Cheddar or mozzarella are great choices, but feel free to mix it up! Goat cheese or feta add a tangy flavor, and vegan cheese can be used for a dairy-free version.
Fresh Herbs: Garnish with chives or parsley for freshness. Other options include basil or dill, depending on your taste preference.
What’s the Best Way to Prepare the Perfect Quiche Crust?
The crust sets the foundation for your quiche, so let’s make sure it’s just right. Start by mixing whole wheat flour and salt. Add cold butter and blend it until it looks like coarse crumbs. This is key to a flaky texture!
- Gradually mix in cold water until the dough holds together—don’t overwork it!
- Shape it into a disk and refrigerate to firm up, making it easier to roll out.
- When rolling, keep it about 1/8 inch thick to ensure it fits your pan without breaking.
Once you bake it briefly before adding the filling, you help prevent a soggy bottom. Remember, pricking it with a fork before pre-baking allows steam to escape, keeping the crust crispy!
How to Make Spring Vegetable Quiches
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups whole wheat flour
- 1/2 cup cold butter, cubed
- 1/4 tsp salt
- 4-5 tbsp cold water
For the Filling:
- 1 cup asparagus, chopped
- 1 cup peas (fresh or frozen)
- 1 cup bell peppers, diced (any color)
- 1/2 cup green onions, chopped
- 4 large eggs
- 1 cup milk (or cream for richness)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
- Fresh herbs (like chives or parsley) for garnish
How Much Time Will You Need?
This delicious Spring Vegetable Quiche takes about 20 minutes to prepare, plus 30 minutes to chill and cook. You’ll be looking at around 50 minutes total to enjoy this lovely dish. Perfect for brunch or a light dinner!
Step-by-Step Instructions:
1. Making the Crust:
Start by grabbing a mixing bowl and combine the whole wheat flour and salt. Add the cold, cubed butter and mix it together with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Gradually add in the cold water, stirring until the dough comes together. Shape it into a disk, wrap it in plastic wrap, and pop it into the fridge for at least 30 minutes to chill.
2. Preheat the Oven:
While your dough chills, go ahead and preheat your oven to 375°F (190°C). This way, it will be nice and hot when you’re ready to bake your quiche!
3. Rolling Out the Crust:
Once your dough has chilled, sprinkle a little flour on your work surface and roll the dough out into a circle about 1/8 inch thick. Carefully place it into a 9-inch tart or quiche pan, pressing it gently into the edges. Don’t forget to trim any excess dough hanging over the sides!
4. Pre-baking the Crust:
Next, use a fork to prick the bottom of the crust. This helps to prevent bubbling. Bake the crust in your preheated oven for 10-12 minutes, just until it’s lightly golden. Once it’s done, remove it from the oven and set it aside to cool a bit.
5. Preparing the Filling:
In a large mixing bowl, whisk together the eggs and milk until smooth and bubbly. Stir in the chopped asparagus, peas, diced bell peppers, and green onions. Make sure to add half of the shredded cheese too! Season everything with salt and pepper to your taste.
6. Filling the Crust:
Now, pour that lovely vegetable and egg mixture into your pre-baked crust. Sprinkle the remaining cheese over the top for that melty goodness!
7. Baking the Quiche:
Place the quiche back into the oven and bake for 25-30 minutes. You’ll know it’s done when the filling is set and the top is lightly browned. It should look absolutely delicious!
8. Cooling and Serving:
Once it’s out of the oven, let the quiche cool for just a few minutes so it firms up a bit. Then, slice it up, garnish with fresh herbs if you wish, and enjoy it warm or at room temperature. Perfect for sharing!
Enjoy your Spring Vegetable Quiche, a delicious dish that’s sure to impress!
Can I Use a Store-Bought Crust Instead?
Absolutely! If you’re short on time, a store-bought pie crust works perfectly. Just follow the package instructions for pre-baking, and then proceed with the filling as described in the recipe.
What Vegetarian Options Can I Add to the Filling?
Feel free to get creative! You can add various vegetables such as spinach, zucchini, or mushrooms. Just make sure to sauté any water-rich veggies (like mushrooms) beforehand to prevent the filling from becoming too soggy.
How Long Can I Store Leftover Quiche?
Leftover quiche can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain its texture, or microwave for a quick warm-up.
Can I Freeze Unbaked Quiche?
Yes, you can freeze an unbaked quiche! Assemble it and wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. When you’re ready to bake, you can cook it from frozen, just add an extra 10-15 minutes to the baking time.
