Fresh Spring Vegetable Quiche

This spring vegetable quiche transforms the simplest seasonal produce into an elegant brunch centerpiece. The flaky crust cradles a silky egg filling studded with vibrant vegetables for a dish that's equally perfect for weekend gatherings or make-ahead weekday meals.

I created this recipe when hosting my first spring brunch after moving to the countryside. The abundance of local vegetables at the farmers market inspired me, and now this quiche appears on our table whenever we need something special yet simple.

Ingredients

• Pie crust: Provides the perfect flaky base. Store-bought works beautifully for convenience
• Large eggs: Create the custard foundation. Farm fresh eggs with bright yellow yolks enhance both color and flavor
• Heavy cream: Ensures a silky, rich texture. Look for organic varieties with at least 36% fat content
• Fresh spinach: Adds earthy flavor and nutrients. Choose bright green leaves with no yellowing
• Bell peppers: Contribute sweet crunch and vibrant color. Select firm peppers with glossy skins
• Zucchini: Lends moisture and subtle sweetness. Small to medium zucchini have the best flavor
• Sharp cheddar cheese: Creates savory depth. Aged cheddar provides the most complex flavor
• Salt and pepper: Balance and enhance all other ingredients. Freshly ground pepper makes a difference

Step-by-Step Instructions

Prepare the crust:

Preheat your oven to 375°F. Place your store-bought or homemade crust in a 9-inch pie dish. Use a fork to poke several holes across the bottom surface of the crust, which prevents bubbling during baking. For extra insurance against a soggy bottom, you can blind bake the crust for 10 minutes before adding filling.

Sauté the vegetables:

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach, diced bell peppers, and grated zucchini to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and released most of their moisture. This precooking step ensures your quiche won't become watery during baking.

Prepare the egg mixture:

In a large mixing bowl, crack the five eggs and add the heavy cream. Whisk vigorously until the mixture becomes uniform in color and slightly frothy. Season generously with salt and freshly ground black pepper. The custard base should be well-seasoned as it will distribute flavor throughout the entire quiche.

Combine and assemble:

Allow the sautéed vegetables to cool slightly for about 5 minutes, then fold them into the egg mixture. Add the shredded cheddar cheese and stir gently until everything is evenly distributed. Pour this filling into your prepared pie crust, ensuring the vegetables are evenly dispersed throughout.

Bake to perfection:

Place the filled quiche into your preheated oven on the middle rack. Bake for 35-40 minutes, or until the center is just set with a slight wobble and the top has turned a beautiful golden brown. If the crust edges brown too quickly, cover them with foil to prevent burning.

Rest and serve:

Remove the quiche from the oven and allow it to rest for at least 15 minutes before slicing. This resting period allows the eggs to fully set, making for cleaner slices. Serve warm or at room temperature with a simple green salad for a complete meal.

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The grated zucchini is my secret ingredient in this quiche. My grandmother taught me this trick decades ago—it melts into the custard creating incredible moisture without making the filling watery. Every time I make this quiche, I remember summer afternoons in her kitchen, learning to cook while snapping fresh beans from her garden.

Make-Ahead Magic

This quiche actually improves with a bit of time. You can prepare it up to three days ahead and store it covered in the refrigerator. The flavors meld and intensify, creating an even more delicious result. To reheat, cover with foil and warm in a 325°F oven for about 15 minutes until heated through. Avoid microwave reheating which can make the crust soggy.

Seasonal Swaps

The beauty of this recipe lies in its adaptability to whatever vegetables are at their peak. In summer, try cherry tomatoes and basil. Fall calls for roasted butternut squash and sage. Winter versions shine with leeks and mushrooms. Simply maintain the same volume of vegetables and follow the same technique. The cheese can also be varied—gruyère, fontina, or goat cheese all work beautifully in place of cheddar.

Serving Suggestions

For brunch, pair this quiche with a simple arugula salad dressed with lemon vinaigrette. A side of fresh fruit provides a sweet contrast to the savory custard. When serving for dinner, roasted potatoes and a glass of crisp white wine elevate the meal. I often slice any leftovers into small pieces for appetizers when unexpected guests arrive.

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A quiche this versatile is a recipe you'll keep coming back to. It's so easy, yet delivers such spectacular results every single time.

Frequently Asked Questions

→ Can I make this quiche ahead of time?

Yes! You can prepare this spring vegetable quiche up to 2 days ahead. After baking, let it cool completely, then cover and refrigerate. Reheat individual slices in the microwave for 30-60 seconds or the entire quiche in a 325°F oven for 15-20 minutes.

→ How do I prevent a soggy pie crust?

To prevent a soggy crust, you can blind bake it first by lining with parchment paper, filling with pie weights, and baking at 375°F for 15 minutes before adding the filling. Also, make sure to squeeze excess moisture from the zucchini thoroughly before adding it to the mixture.

→ Can I substitute the vegetables in this quiche?

Absolutely! This quiche is versatile and works well with many vegetables. Try asparagus, broccoli, mushrooms, leeks, or cherry tomatoes. Just make sure to cook vegetables with high water content before adding them to avoid a watery quiche.

→ What cheese alternatives work in this dish?

While sharp cheddar provides a nice flavor contrast to the vegetables, you can substitute with gruyère, swiss, goat cheese, feta, or even a cheese blend. Each will bring its own unique flavor profile to the quiche.

→ Is this quiche freezer-friendly?

Yes, you can freeze this quiche either before or after baking. To freeze unbaked, prepare the quiche but don't bake it, wrap tightly and freeze. To freeze baked quiche, cool completely, wrap well and freeze. Thaw overnight in the refrigerator before heating and serving.

→ What can I serve with this vegetable quiche?

This quiche pairs beautifully with a simple green salad, fresh fruit, roasted potatoes, or soup for a complete meal. For brunch, serve alongside muffins, pastries, or a yogurt parfait bar.