Spring Vegetable Quiche

Spring vegetable quiche became a brunch favorite of mine after I hosted a small garden party for friends one April morning and needed something both elegant and easy to serve. I remember pulling it out of the oven just as everyone arrived and the mix of fresh veggies and buttery crust had everyone heading straight to the table without waiting for coffee.

From that day on I’ve loved baking this quiche whenever I have extra seasonal produce on hand because it brings color and comfort to the table so effortlessly and it’s always a hit whether served warm or chilled.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pie crust – Forms the base that holds all the filling and adds a buttery crunch.
• Eggs – The structure of the quiche that binds everything together.
• Milk – Helps create a smooth and creamy egg mixture.
• Broccoli – Brings texture and a mild earthy flavor.
• Bell peppers – Adds sweetness and vibrant color.
• Cherry tomatoes – Gives juicy bites and a pop of brightness.
• Zucchini – A soft and tender veggie that melts into the mix.
• Shredded cheese – Adds a creamy, savory layer to every bite.
• Salt – Enhances all the fresh vegetable flavors.
• Black pepper – Offers a mild spice to balance the richness.
• Fresh herbs – Optional but I love adding chopped chives or parsley for a fresh finish.

Tools You’ll Need

• Pie dish – Essential for baking the quiche and giving it structure.
• Mixing bowl – I use this to whisk the eggs and milk together.
• Whisk – Perfect for blending the egg mixture until smooth and airy.
• Knife – For chopping all the vegetables evenly.
• Cutting board – A sturdy surface for prepping the veggies.
• Oven – Bakes everything to golden perfection.
• Measuring cups – Helps me portion the milk and cheese accurately.
• Baking sheet – I place the pie dish on it to prevent spills in the oven.

Instructions

Step 1: Preheat the Oven

I always begin by preheating the oven to 375°F so it’s ready when the quiche goes in.

Step 2: Prep the Pie Crust

If I’m using a store-bought crust I roll it into the pie dish and prick the bottom with a fork to avoid puffing then I chill it while prepping the filling.

Step 3: Chop the Vegetables

I finely chop the broccoli, bell peppers, zucchini, and halve the cherry tomatoes. I try to keep the pieces small so they cook evenly.

Step 4: Sauté the Veggies (Optional)

Sometimes I lightly sauté the vegetables for a few minutes in a skillet with a little oil to soften them and bring out their flavor before baking.

Step 5: Make the Egg Mixture

In a bowl I whisk together the eggs, milk, salt, and pepper until everything is smooth and well combined.

Step 6: Fill the Pie Crust

I spread the vegetables evenly in the crust then I sprinkle the cheese on top and pour the egg mixture over everything making sure it covers all the ingredients.

Step 7: Bake the Quiche

I bake the quiche for 40–45 minutes or until the center is set and the top is lightly golden. I always let it rest for 10 minutes before slicing.

Tips

If you want extra flavor I recommend using a mix of sharp cheddar and mozzarella or even goat cheese. You can swap in spinach or mushrooms depending on what you have on hand and if you’re short on time a frozen pie crust works just fine I’ve done it many times and it still comes out delicious.

Ways to Serve

This spring vegetable quiche is perfect for brunch, picnics, or a light dinner. I like serving it with a fresh green salad and fruit on the side. It’s also great cold the next day which makes it ideal for leftovers or make-ahead meals.

Frequently Asked Questions

Can I make Spring Vegetable Quiche ahead of time?

Yes! You can bake it a day in advance and simply reheat in the oven or enjoy it cold.

Can I freeze Spring Vegetable Quiche?

Absolutely. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What’s the best cheese for Spring Vegetable Quiche?

I love using cheddar or Gruyère for flavor, but you can use any cheese that melts well like Swiss or mozzarella.

See You in the Kitchen

I hope you give this spring vegetable quiche a try! It’s one of those versatile dishes that always feels special and I’d love to hear how it turned out for you. Let me know if you add your own twist or serve it for a special occasion!

Happy Cooking!

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