Hey there! This spring quiche recipe is the perfect dish to brighten up your table. It’s packed with fresh veggies, creamy eggs, and just the right amount of cheese. Whether you’re making brunch, lunch, or a light dinner, this quiche is easy to whip up and so delicious.
Let me show you how to make it the easy way.
Utensils You Need
You don’t need a fancy kitchen to make this quiche. Just grab these:
- Mixing bowl
- Whisk
- Knife
- Chopping board
- Pie dish (9-inch)
- Rolling pin (if using homemade crust)
- Measuring cups and spoons
- Skillet
- Baking sheet (optional, to catch drips in the oven)
Important Info
- Servings: 6 slices
- Estimated Cost: Around $10 to $15, depending on your ingredients
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Calories per Serving: About 300 kcal
- Cook Method: Baking
- Season: Spring
- Course: Breakfast, Brunch, Lunch, Main Course
- Cuisine: French-inspired
- Diets: Vegetarian
How to Make Spring Quiche
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 pre-made pie crust (or homemade)
- 5 large eggs
- 1 cup heavy cream (or half-and-half)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded cheese (cheddar, Swiss, or feta work well)
- 1 cup fresh spinach, chopped
- ½ cup cherry tomatoes, halved
- ½ cup asparagus, chopped
- ½ cup mushrooms, sliced
- ½ cup bell peppers, diced
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Heavy cream | Whole milk or dairy-free milk (for a lighter version) |
| Cheddar cheese | Feta, Swiss, or mozzarella |
| Spinach | Kale or arugula |
| Cherry tomatoes | Sun-dried tomatoes |
| Asparagus | Zucchini or green beans |
| Mushrooms | Broccoli or more bell peppers |
Instructions
- Preheat the oven to 375°F (190°C). If using a store-bought pie crust, set it out to thaw for a few minutes.
- Place the crust in a 9-inch pie dish. If making your own, roll it out and press it into the dish. Poke a few holes in the bottom with a fork.
- Pre-bake the crust for about 10 minutes to prevent sogginess. Remove from the oven and let it cool slightly.
- Whisk the eggs in a large mixing bowl. Add heavy cream, salt, black pepper, garlic powder, and onion powder. Mix well.
- Sauté the vegetables in a skillet for 3-4 minutes until slightly softened. No need to cook them fully.
- Sprinkle the cheese evenly over the crust. Add the sautéed vegetables on top.
- Pour the egg mixture over the veggies and cheese, making sure everything is evenly coated.
- Bake in the oven for 35-40 minutes or until the center is set and slightly golden on top.
- Let it rest for 5-10 minutes before slicing. Serve warm or at room temperature.
Helpful Tips
- If your crust starts browning too fast, cover the edges with foil.
- Let the quiche cool a bit before slicing so it holds its shape.
- You can make this quiche a day ahead and reheat it before serving.
- Want a crustless version? Skip the pie crust and bake it in a greased dish.
- If using frozen veggies, thaw and drain them first to avoid extra moisture.
What to Serve with Spring Quiche
Quiche goes well with so many things. You can serve it with:
- A fresh side salad
- Roasted potatoes or hash browns
- A slice of toasted bread or a croissant
- A cup of soup for a cozy meal
How Do You Serve the Recipe?
You can serve this quiche straight from the pie dish. A pie cutter or sharp knife helps get neat slices. A simple spatula makes it easy to lift out each piece without breaking it.
Where Do You Serve This Recipe the Most?
This spring quiche is great for:
- Brunch gatherings – It’s an easy dish to make ahead.
- Picnics – It’s portable and doesn’t need to be super hot.
- Mother’s Day, Easter, or baby showers – A light, fancy meal everyone loves.
- Weekday meal prep – Make it on Sunday, and enjoy slices throughout the week.
Storage
Short-Term Storage (Room Temperature)
- Keep leftovers at room temperature for up to 2 hours. After that, move them to the fridge.
Refrigeration
- Store in an airtight container or wrap the dish with plastic wrap.
- Keeps fresh for up to 4 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes or in the microwave for 30 seconds.
Freezing
- Wrap individual slices in plastic wrap and place them in a freezer-safe bag.
- Freeze for up to 3 months.
- To reheat, let a slice thaw in the fridge overnight, then warm in the oven at 350°F (175°C).
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can bake it a day in advance and store it in the fridge. Just reheat it in the oven at 350°F for 10 minutes before serving.
Can I use a store-bought crust?
Yes, a store-bought crust works great and saves time. Just follow the package instructions for pre-baking.
What if I don’t have heavy cream?
You can use whole milk or half-and-half. If you want a dairy-free option, try almond or oat milk.
Can I make this quiche without eggs?
Yes, you can use an egg replacer or a mixture of silken tofu and cornstarch as an alternative. It won’t be exactly the same, but it will still be tasty.
Can I use different vegetables?
Absolutely! Feel free to swap in any fresh veggies you like, such as zucchini, leeks, or broccoli.
Meta Description
This spring quiche recipe is packed with fresh veggies, eggs, and cheese. It’s easy to make, perfect for brunch, and great for meal prep.