Description
A light and savory quiche filled with a variety of fresh spring vegetables like asparagus, peas, and spinach, perfect for a spring brunch or dinner.
Ingredients
- 1 pre-made pie crust
- 1 cup fresh asparagus, chopped
- 1/2 cup frozen peas, thawed
- 1/2 cup fresh spinach, chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat, then sauté the asparagus and spinach until softened, about 5 minutes. Add the peas and cook for another 2 minutes.
- In a mixing bowl, whisk together the eggs, cream, milk, salt, pepper, and garlic powder.
- Place the cooked vegetables evenly in the bottom of the pie crust, then pour the egg mixture over the vegetables.
- Sprinkle the shredded cheddar cheese and grated Parmesan cheese on top of the egg mixture.
- Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly browned on top.
- Let the quiche cool for a few minutes before slicing and serving.
Notes
- Feel free to substitute any of the vegetables based on what is in season or your personal preference.
- If you prefer a lighter version, you can use half-and-half instead of the heavy cream.
- This quiche can be made ahead of time and stored in the refrigerator for up to 2 days.