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Springy Vegetable Quiche Recipe

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4.1 from 85 reviews

A delicious and springy vegetable quiche featuring a savory blend of mushrooms, asparagus, and spinach, combined with creamy eggs and Gouda cheese, all nestled in a flaky pie crust. Perfect for brunch or a light meal, this quiche is easy to prepare and serves 12 generously.

Ingredients

Vegetable Sauté

  • 1 tablespoon butter
  • 1 shallot, minced
  • 2 cups mixed vegetables (mushrooms, asparagus, and spinach)

Egg Mixture

  • 8 Simply Nature Organic Grade A Cage Free Eggs
  • 1 1/4 cup heavy cream
  • 1 cup Emporium Selection Specialty Shredded Gouda Cheese
  • 1 teaspoon salt (plus more to taste)

Pie Crust

  • 2 unbaked Bakehouse Creations Pie Crusts

Instructions

  1. Sauté the Vegetables: Melt the butter over medium-high heat in a skillet. Add mushrooms and sauté until they are browned and soft. Add minced shallots and cook until fragrant. Finally, add the asparagus and cook until softened and bright green. Season with a pinch of salt, then remove from heat.
  2. Mix the Egg Base: In a large bowl, whisk together the eggs and heavy cream until fully combined. Stir in the cooked vegetables, shredded Gouda cheese, and salt to the mixture, ensuring it is evenly mixed.
  3. Prepare the Pie Crust: Press one pie crust into a 10-inch pie pan and gently crimp the edges for a decorative finish. Repeat if preparing both quiches.
  4. Pre-Bake the Crust: Preheat the oven to 350°F (175°C). Using a fork, poke small holes in the bottom of the pie crust to prevent bubbling, then bake the crust for 10 minutes until it is partially cooked.
  5. Add the Filling and Bake: Pour the egg and vegetable mixture into the partially baked crust, filling it up to just below the edge. Bake for 15 minutes to set the filling slightly.
  6. Protect the Crust Edges and Continue Baking: Remove the quiche from the oven and cover the pie edges with a foil crown to prevent over-browning. Return it to the oven and bake for an additional 15 minutes until the quiche is fully set and cooked through.
  7. Serve: Allow the quiche to cool slightly before slicing. Serve with a fresh spring mix salad, fruit, or muffins for a complete and satisfying brunch.

Notes

  • You can customize the vegetables to your preference, such as adding bell peppers or broccoli.
  • Make sure to not overfill the pie crust to avoid spillage during baking.
  • Using a foil crown is essential to prevent the crust edges from burning.
  • The quiche can be served warm or at room temperature.
  • Leftovers can be refrigerated and reheated gently before serving.

Find it online: https://recipethrive.com/springy-vegetable-quiche-recipe/