Spring Vegetable Quiche
Experience the essence of spring with this vibrant Spring Vegetable Quiche, bursting with fresh asparagus, colorful bell peppers, and a creamy cheese filling nestled in a buttery crust. Perfect for brunch or a light dinner, this quiche is not only easy to prepare but also a feast for the eyes and palate. Gather your loved ones and savor the flavors of the season with every delicious bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups fresh spinach (chopped)
- 1 cup asparagus (chopped)
- 1 red bell pepper (diced)
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (mix of sharp cheddar and mozzarella)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or oregano
Instructions
- Preheat oven to 375°F (190°C). Place pie crust in a pie dish, poke holes in the bottom, and pre-bake for about 10 minutes.
- In a skillet, heat olive oil over medium heat. Sauté asparagus and red bell pepper until tender, about 5-7 minutes. Add spinach until wilted.
- In a bowl, whisk together eggs, heavy cream, salt, pepper, and dried herbs.
- Stir half of the cheese into the egg mixture; fold in sautéed vegetables until evenly combined.
- Pour mixture into pre-baked crust and top with remaining cheese.
- Bake for 30-35 minutes until set and golden brown. Let cool slightly before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg
Keywords: Customize by adding your favorite vegetables like zucchini or substituting different cheese types such as feta or goat cheese. Store leftovers in an airtight container in the fridge for up to three days or reheat at 350°F for about 15 minutes.