Why You’ll Love This Spring Vegetable Quiche

Hey there, fellow food lovers! Are you ready to embrace the vibrant flavors of spring? Then get ready to dive into this absolutely delightful Spring Vegetable Quiche! This recipe is more than just a quiche; it’s a celebration of fresh, seasonal ingredients bursting with flavor and texture. Imagine that first bite: the flaky, buttery crust yielding to a creamy, eggy custard, perfectly complemented by the sweetness of peas, the tender crunch of asparagus, and the subtle bite of leeks. It’s a symphony of spring in every mouthful!

What makes this quiche truly special? It’s the perfect blend of simplicity and elegance. It’s surprisingly quick to assemble (even the crust is easier than you think!), making it ideal for a weeknight dinner or a delightful weekend brunch. Yet, the result is a dish that looks and tastes incredibly sophisticated – guaranteed to impress your friends and family. The vibrant green asparagus and peas against the golden-yellow custard create a beautiful visual appeal, adding an extra layer of enjoyment to this delicious meal.

Beyond its taste and appearance, this quiche offers a wholesome and satisfying meal. Packed with fresh vegetables, it’s a fantastic source of vitamins and nutrients. It’s a comforting, yet light, dish that perfectly embodies the fresh feeling of spring. It’s the kind of recipe that instantly elevates your mood – it’s comforting, inviting, and utterly delicious. So, ditch the takeout and get ready to experience the joy of creating this stunning and tasty Spring Vegetable Quiche. Your taste buds will thank you!

What You’ll Need

This recipe relies on fresh, seasonal ingredients to deliver maximum flavor. Let’s take a closer look at what you’ll need:

All-purpose flour: The base of our perfectly flaky crust.
Salt: Enhances the flavors of both the crust and the filling.
Cold butter, cubed: Essential for a tender and flaky crust. Make sure it’s very cold!
Ice water: Helps keep the butter cold and prevents a tough crust.
Olive oil: Adds a touch of richness to the vegetable sauté.
Leeks or spring onions: Their mild onion flavor adds depth to the filling. Spring onions offer a slightly sharper taste.
Asparagus, chopped: Adds a vibrant green color and a lovely tender-crisp texture.
Peas: Their sweetness perfectly balances the other flavors.
Zucchini, diced: Offers a mild, refreshing flavor and soft texture.
Large eggs: The binder for our creamy custard filling.
Milk or half-and-half: Adds richness and creaminess to the filling. Half-and-half will result in a richer quiche.
Gruyère or cheddar cheese, grated: Provides a savory, salty, and slightly nutty element. Cheddar offers a sharper taste than Gruyère.
Salt and pepper: To season the filling to your preference.
Fresh herbs (thyme or chives): Adds a fresh, aromatic touch. Chives offer a milder flavor than thyme.

Step-by-Step Instructions

Let’s create this amazing Spring Vegetable Quiche together! It’s easier than you might think.

Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Tip: Don’t overmix the dough; it will result in a tough crust.
Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust. Tip: Chilling the dough is crucial for preventing shrinkage during baking.
Roll out the dough: On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch pie plate. Tip: If the dough becomes too sticky, chill it for another 10-15 minutes.
Assemble the quiche: Gently transfer the dough to the pie plate, pressing it into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust with a fork to prevent air bubbles.
Prepare the filling: While the crust chills, heat the olive oil in a pan over medium heat. Add the leeks (or spring onions) and cook until softened, about 5 minutes. Add the asparagus and cook for another 3-5 minutes, until tender-crisp. Stir in the peas and zucchini and cook for 2 more minutes. Season with salt and pepper.
Combine the filling: In a large bowl, whisk together the eggs, milk (or half-and-half), salt, pepper, and fresh herbs. Stir in the cooked vegetables and cheese.
Bake the quiche: Pour the filling into the prepared crust. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the crust is golden brown and the filling is set. Tip: For a perfectly set filling, bake until a knife inserted near the center comes out clean.
Cool and serve: Let the quiche cool slightly before slicing and serving. Tip: Allowing the quiche to cool slightly will prevent it from falling apart when sliced.

Tips for Success

To ensure your Spring Vegetable Quiche is a masterpiece, here are a few helpful hints: Use cold ingredients when making the crust – this is key for flakiness. Don’t overmix the dough; a little bit of gluten development is good, but too much will make the crust tough. Blind baking (pre-baking the crust) can also help prevent a soggy bottom, especially if you’re using a particularly juicy filling. And lastly, don’t be afraid to experiment with herbs and cheeses – your personal touch will make this quiche even more special!

Variations to Try

Feel free to customize this recipe to your liking! Substitute spinach or kale for the asparagus. Add some crumbled bacon or sausage for a heartier quiche. For a vegetarian option, simply omit the meat. If you’re gluten-free, use a store-bought gluten-free pie crust. To add a little heat, incorporate a pinch of red pepper flakes into the filling. You could also experiment with different cheeses, such as feta or goat cheese, for a unique flavor profile.

Storing and Reheating

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. To reheat, let it thaw overnight in the refrigerator, then reheat gently in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. You can also reheat individual slices in the microwave for a quick and easy meal.

Frequently Asked Questions

Q: Can I substitute other vegetables? A: Absolutely! Feel free to experiment with your favorite spring vegetables like broccoli, carrots, or mushrooms. Just make sure to adjust the cooking time accordingly.

Q: How long does the quiche keep? A: Stored properly in the refrigerator, the quiche will last for up to 3 days. Frozen quiche will keep for up to 3 months.

Q: Can I make the crust ahead of time? A: Yes! The dough can be made and chilled several hours, or even a day, in advance.

Q: What if my crust is soggy? A: Blind baking the crust before adding the filling helps prevent a soggy bottom. Make sure your crust is fully baked before adding the filling.

Q: Can I use different types of milk? A: Yes, you can experiment with different types of milk such as almond milk, oat milk, or soy milk. The richness may vary.

The Final Word

This Spring Vegetable Quiche is more than just a recipe; it’s an experience! The combination of fresh, seasonal ingredients, the creamy custard, and the flaky crust create a dish that is both beautiful and delicious. It’s perfect for any occasion, from a casual weeknight dinner to a special brunch gathering. So why not give it a try? Let me know in the comments how it turns out, and don’t forget to rate the recipe!

Spring Vegetable Quiche

A vibrant and flavorful quiche bursting with fresh spring vegetables, perfect for a light lunch or brunch.

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Ingredients

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup 1 stick cold unsalted butter, cubed
* 3-4 tablespoons ice water
* 1 tablespoon olive oil
* 1 cup chopped leeks or spring onions
* 1 cup asparagus trimmed and chopped
* 1/2 cup frozen peas
* 1/2 cup zucchini diced
* 4 large eggs
* 1 cup milk or half-and-half
* 1/2 cup grated Gruyère or cheddar cheese
* Salt and freshly ground black pepper to taste
* 1 tablespoon fresh thyme leaves or other fresh herbs (chives, parsley)

Instructions

**Make the crust:** In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
**Preheat oven & prep vegetables:** Preheat oven to 375°F (190°C). On medium heat, sauté leeks or spring onions in olive oil for 3-5 minutes until softened. Add asparagus and zucchini and cook for another 5 minutes, until slightly tender-crisp. Stir in peas during the last minute of cooking. Season with salt and pepper.
**Assemble the quiche:** Roll out the chilled dough and fit it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling.
**Whisk the egg mixture:** In a large bowl, whisk together eggs, milk or half-and-half, salt, pepper, and fresh herbs. Stir in the grated cheese.
**Add filling:** Pour the sautéed vegetables into the prepared pie crust. Pour the egg mixture evenly over the vegetables.
**Bake:** Bake for 40-45 minutes, or until the crust is golden brown and the filling is set. A knife inserted near the center should come out clean.
**Cool & serve:** Let the quiche cool slightly before slicing and serving.

Notes

You can substitute other spring vegetables like spinach, green beans, or mushrooms. For a richer flavor, use heavy cream instead of milk. If using fresh herbs, add them at the end of cooking to preserve their flavor and color. The quiche can be made ahead of time and reheated.