Description
Homemade spring vegetable quiche combines fresh seasonal produce with creamy egg custard in a buttery crust. Garden-fresh ingredients and delicate herbs create a delightful French-inspired dish you’ll savor with each delectable bite.
Ingredients
Scale
- 1 prepared pie crust
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1 cup (150 g) shredded Gruyere cheese
- 1 cup (120 g) chopped asparagus
- 1 cup (120 g) diced bell peppers (any color)
- 1 medium onion, diced
- Salt to taste
- Pepper to taste
Instructions
- Prepare the oven at 375°F and lightly coat a pie dish with cooking spray or butter to prevent sticking.
- Heat a skillet over medium temperature and transform diced onions into a translucent state, then introduce asparagus and bell peppers, sautéing until they become tender and slightly softened.
- Crack eggs into a mixing bowl and incorporate heavy cream, whisking thoroughly while seasoning with salt and freshly ground black pepper to enhance the flavor profile.
- Gently integrate shredded cheese into the egg mixture, ensuring an even distribution throughout the creamy base.
- Distribute the sautéed vegetable medley uniformly across the prepared pie crust, creating a colorful foundation for the quiche.
- Carefully cascade the seasoned egg and cheese mixture over the vegetables, allowing it to settle evenly and fill all the spaces between the vegetable pieces.
- Transfer the quiche to the preheated oven and bake for 30-35 minutes, monitoring until the surface achieves a golden-brown hue and the center appears firm and set.
- Remove from the oven and let the quiche rest for 5-10 minutes, allowing it to stabilize and make slicing easier before serving.
Notes
- Swap out asparagus and bell peppers with seasonal vegetables like zucchini, spinach, or leeks to keep the quiche exciting and adaptable to what’s fresh.
- Replace heavy cream with coconut milk or unsweetened almond milk for a lighter, lactose-free version that maintains a creamy texture.
- Use a gluten-free pie crust or create a crustless quiche by baking the egg mixture directly in a greased dish for a lower-carb option that’s equally delicious.
- Prepare the quiche in advance and reheat in the oven at 325°F for 15-20 minutes to maintain its fluffy texture and prevent overcooking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 210 mg