Description
This Spring Vegetable Quiche is a delightful French-inspired brunch or main course featuring a flaky pie crust filled with a savory blend of asparagus, zucchini, bell pepper, mushrooms, and green onions. The custard made of eggs and half-and-half is enriched with Gruyère cheese, baked to a golden finish, and topped with Parmesan cheese for an extra layer of flavor. Ideal for a springtime meal, it’s easy to prepare ahead and perfect for serving warm or at room temperature.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (store-bought or homemade)
Vegetables
- 1 tablespoon olive oil
- 1/2 cup asparagus, chopped into 1-inch pieces
- 1/2 cup zucchini, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup mushrooms, sliced
- 3 green onions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Custard and Cheese
- 5 large eggs
- 1 cup half-and-half (or whole milk)
- 1 cup shredded Gruyère or Swiss cheese
- 2 tablespoons grated Parmesan cheese
Garnish
- Fresh parsley (optional)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, crimping the edges if desired. Lightly prick the bottom of the crust with a fork to prevent bubbling. Bake the crust for 8 to 10 minutes until it is just set but not browned.
- Sauté Vegetables: While the crust is baking, heat the olive oil in a skillet over medium heat. Add the chopped asparagus, diced zucchini, red bell pepper, sliced mushrooms, and chopped green onions. Sauté the mixture for 5 to 6 minutes until the vegetables are tender and any released moisture has evaporated. Season with salt and black pepper, then remove from heat and set aside.
- Prepare Custard Mixture: In a large mixing bowl, whisk together the eggs and half-and-half until smooth and well combined. Stir in the shredded Gruyère cheese and the sautéed vegetables until everything is evenly distributed.
- Assemble the Quiche: Pour the egg, cheese, and vegetable mixture evenly into the pre-baked pie crust. Sprinkle the grated Parmesan cheese evenly over the top for a flavorful crust and golden finish during baking.
- Bake the Quiche: Place the assembled quiche in the preheated oven and bake for 35 to 40 minutes. Bake until the center is fully set and the top is beautifully golden brown.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for about 10 minutes. Garnish with fresh parsley if desired. Serve warm or at room temperature for a perfect brunch or light main course.
Notes
- This quiche can be prepared a day in advance and reheated gently before serving.
- Feel free to substitute seasonal vegetables such as spinach, peas, or leeks for variety.
- For a gluten-free or lower-carb option, omit the crust and grease the pie dish well before adding the filling.
