Description
This delicious Spring Vegetable Quiche combines tender asparagus, fresh leeks, baby spinach, and juicy cherry tomatoes baked in a flaky pie crust with a rich custard of eggs, half and half, and Gruyere cheese. Perfect for a light breakfast or brunch, this French-inspired savory pie is easy to prepare and customizable with seasonal vegetables.
Ingredients
Scale
Pie Crust
- 1 9 inch pie crust, unbaked
Vegetables
- 1 tablespoon olive oil
- 1 cup asparagus, cut into 1 inch pieces
- 1/2 cup sliced leeks or green onions
- 1/2 cup baby spinach, chopped
- 1/2 cup cherry tomatoes, halved
Custard
- 4 large eggs
- 1 cup half and half or whole milk
- 1/2 cup shredded Gruyere or Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the optimal temperature by the time you’re ready to bake the quiche.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 cup of asparagus pieces and 1/2 cup sliced leeks or green onions, cooking for 3 to 4 minutes until they become slightly tender. Then add 1/2 cup chopped baby spinach and cook it just until wilted. Remove the skillet from heat.
- Prepare Pie Crust: Place the unbaked 9-inch pie crust into a pie dish. Lightly prick the bottom of the crust with a fork to prevent bubbling during baking.
- Assemble Vegetables: Evenly spread the sautéed vegetables across the pie crust. Top the vegetables with 1/2 cup halved cherry tomatoes and sprinkle 1/2 cup shredded Gruyere or Swiss cheese over the top.
- Prepare Custard: In a medium bowl, whisk together 4 large eggs, 1 cup half and half (or whole milk), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until smooth and well combined.
- Pour Custard: Slowly pour the egg mixture over the vegetables and cheese layered in the pie crust, ensuring even distribution.
- Bake: Place the quiche in the preheated oven and bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown.
- Cool and Serve: Remove the quiche from the oven and let it cool for 10 minutes before slicing. This resting time helps the quiche set further and ensures cleaner slices.
Notes
- You can substitute vegetables based on seasonal availability, such as zucchini or peas, to customize flavors.
- For a lighter version of this quiche, use milk instead of half and half in the custard mixture.
- Allow the quiche to rest after baking to help it set fully and make slicing neater.
