Hey you, let me tell you something. This Springy Vegetable Quiche is the one recipe you need in your life. It’s light, it’s fluffy, and it’s LOADED with fresh veggies.
And the best part? You don’t need to be a fancy chef to make it. I’ll show you an easy way to get that perfect golden crust and a soft, creamy filling. No soggy bottom, no overcooked eggs. Just pure deliciousness.
Let’s get into it.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- 9-inch pie pan
- Mixing bowls
- Whisk
- Chopping board
- Knife
- Measuring cups and spoons
- Rolling pin (if making homemade crust)
- Fork (for pricking the crust)
- Baking sheet
Important Info
- Servings: 6 slices
- Estimated Cost: Around $10, depending on your ingredients
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Calories Per Serving: About 250 calories
- Cook Method: Baking
- Season: Perfect for Spring
- Courses: Breakfast, Lunch, Brunch, Main Course
- Cuisine: French-inspired
- Diets: Vegetarian
How to Make Springy Vegetable 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 9-inch pie crust (store-bought or homemade)
- 4 large eggs
- 1 cup milk
- ½ cup heavy cream
- 1 cup shredded cheese (cheddar, Swiss, or feta)
- ½ cup chopped spinach
- ½ cup chopped bell peppers
- ½ cup cherry tomatoes, halved
- ¼ cup sliced green onions
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 tablespoon olive oil
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 |
|---|---|
| Pie crust | Puff pastry or biscuit dough |
| Milk | Almond milk or oat milk |
| Heavy cream | Greek yogurt or coconut cream |
| Cheddar cheese | Mozzarella or gouda |
| Spinach | Kale or arugula |
| Bell peppers | Zucchini or mushrooms |
| Cherry tomatoes | Sun-dried tomatoes or roasted red peppers |
Instructions
- Preheat your oven to 375°F (190°C). If you’re using a store-bought pie crust, set it in a 9-inch pie pan and prick the bottom with a fork.
- Pre-bake the crust for about 10 minutes until it looks slightly golden. Remove from the oven and set aside.
- Sauté the veggies – Heat 1 tablespoon of olive oil in a pan over medium heat. Add the spinach, bell peppers, and green onions. Cook for about 2 minutes, just until they soften.
- Whisk the egg mixture – In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, garlic powder, and thyme until smooth.
- Assemble the quiche – Sprinkle half of the shredded cheese on the pre-baked crust. Spread the sautéed veggies and cherry tomatoes evenly. Pour the egg mixture over the top, then sprinkle the remaining cheese.
- Bake the quiche – Place the pie pan on a baking sheet (to catch any spills) and bake for 35-40 minutes or until the center is set and slightly golden.
- Let it cool – Remove from the oven and let it sit for 10 minutes before slicing.
Helpful Tips
- Avoid a soggy crust by pre-baking it before adding the filling.
- Use full-fat dairy for a richer and creamier texture.
- Don’t overfill the pie crust or it will spill over while baking.
- Check doneness by gently shaking the quiche – the center should be set but slightly jiggly.
- Slice with a sharp knife for clean, even pieces.
What to Serve with Springy Vegetable Quiche
Quiche pairs beautifully with:
- A side salad – fresh greens with a light vinaigrette.
- Toast or baguette slices – for some crunch.
- Roasted potatoes – if you want something heartier.
- Fresh fruit – strawberries, grapes, or orange slices.
How Do You Serve the Quiche?
This quiche is best served warm or at room temperature. You can serve it straight from the pie pan or transfer it onto a plate for a fancier presentation. A sprinkle of fresh herbs (like parsley or chives) adds extra flavor.
Where Do You Serve This Recipe the Most?
This quiche is perfect for:
- Brunch gatherings – It looks fancy but is super easy to make.
- Picnics – It’s easy to carry and tastes great cold.
- Spring holidays – Think Easter or Mother’s Day brunch.
- Quick weekday lunches – It reheats well, making it a great meal prep option.
Storage
Short-Term Storage (Room Temperature)
- If you’re serving it within 2 hours, keep it covered at room temperature.
- After that, refrigerate it to keep it fresh.
Refrigeration
- Store leftover quiche in an airtight container or wrap it in foil.
- It will stay fresh for up to 4 days.
- Reheat in the oven at 300°F (150°C) for 10 minutes or 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.
- Thaw overnight in the fridge and reheat before serving.
Frequently Asked Questions
Can I make this quiche without a crust?
Yes, you can make a crustless quiche by greasing the pie pan and pouring the filling directly into it. It will bake just fine.
What type of cheese works best?
Cheddar, Swiss, feta, or gouda all work well. If you like a stronger taste, go for feta. If you want mild and melty, use mozzarella.
Can I add meat to this quiche?
Yes, you can add cooked bacon, sausage, or diced ham. Just make sure to cook and drain the meat before adding it to the quiche.
How do I know when the quiche is done?
The center should be set but slightly jiggly when you gently shake the pan. You can also insert a toothpick – if it comes out clean, it’s ready.
Can I use frozen vegetables?
Yes, but make sure to thaw and drain them well to avoid excess water in the quiche.
