You know, every time spring rolls around (no pun intended), I find myself itching to whip up a quiche. It all started one sunny Saturday. I was out at the farmer’s market, just minding my own business, when the sight of fresh, vibrant veggies struck me like a ton of bricks. A light bulb moment, if you will. Suddenly, making a Spring Vegetable Quiche felt like the perfect way to capture the season. And hey, if I can do it, anyone can!
Why You’ll Love This
So here’s the deal: I make this quiche whenever I want something that screams « spring » without all the pollen. My family? They absolutely lose their marbles over it, especially since it’s loaded with colorful veggies (and let’s be honest, anything with cheese scores extra points). Plus, on days when I’m just not in the mood for another salad, this quiche feels like a cozy compromise.
Ingredients You’ll Need
- 1 pre-made pie crust (or make your own if you’re feeling fancy)
- 1 tablespoon olive oil
- 1 cup sliced leeks (or onions, if you prefer)
- 1 cup asparagus, chopped
- 1 cup diced bell peppers (any color, really)
- 1 cup cherry tomatoes, halved
- 1 1/2 cups shredded cheese (Gruyère is my go-to, but cheddar works too)
- 4 large eggs
- 1 cup milk (sometimes I mix half-and-half for a creamier texture)
- Salt and pepper, to taste
Here’s How You Do It
Preheat that oven to 375°F (190°C) – I always forget this step, so let’s make sure we do it now. Roll out your pie crust into a pie dish. No judgment if you use store-bought (I do, too, when life’s busy!).
Heat the olive oil in a skillet over medium heat. Toss in the leeks and asparagus. Sauté until they’re tender, about 5 minutes. (It’s okay if they’re a bit crispy – I actually like them that way!)
In a large bowl, whisk together the eggs and milk. Add salt and pepper to your liking. Mix in the sautéed veggies, bell peppers, tomatoes, and cheese. Pour the whole shebang into your pie crust.
Bake for 35-40 minutes. Here’s a tip: If you’re unsure, stick a knife in the center. If it comes out clean, you’re golden! And yes, it might puff up a bit – that’s normal.
My Notes
I’ve found that using a mix of cheeses really takes this quiche to another level. Also, sometimes I forget to pre-cook the veggies; it’s not the end of the world, but they have a bit more crunch.
Variations I’ve Tried
Once, I threw in some bacon bits, thinking I was a genius. Turns out, it overpowered the veggies. But spinach? It’s a winner! Adds a lovely green pop.
Equipment Talk
Don’t have a pie dish? Use a cast iron skillet. It’s a bit rustic, but hey, it works!
Storing Your Quiche
Keep leftovers in the fridge for 3-4 days (if they last that long – ours never do!). To reheat, cover with foil and pop it in the oven.
Serving It Up
We usually pair this quiche with a light salad or a bowl of soup. My aunt swears by serving it with a dollop of sour cream on the side. Give it a whirl!
Pro Tips
Once, in my infinite wisdom, I thought I could skip pre-baking the pie crust. Big mistake. It turned out soggy, so don’t be like me – bake it for a few minutes first!
FAQs (from my kitchen)
- Can I use frozen veggies? Sure thing! Just thaw and drain them first.
- What if I’m out of milk? You can substitute with unsweetened almond milk, but it does change the texture a bit.
- How do I stop my quiche from cracking? Lower the oven temperature a smidge, and try not to overbake. It’ll be fine, promise!