Description
A delicious and colorful Spring Vegetable Quiche featuring fresh asparagus, bell peppers, and Gruyère cheese in a flaky pie crust. Perfect for brunch or a light meal.
Ingredients
Crust
- 1 prepared pie crust
Filling
- 4 large eggs
- 1 cup heavy cream
- 1 cup chopped asparagus
- 1 cup diced bell peppers (any color)
- 1 medium onion, diced
- 1 cup shredded Gruyère cheese
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a pie dish to prepare for baking the quiche.
- Sauté Vegetables: Heat a skillet over medium heat and sauté the diced onion until translucent. Add the chopped asparagus and diced bell peppers, cooking until they are slightly softened but still vibrant.
- Mix Egg Mixture: In a bowl, whisk together the eggs and heavy cream until smooth. Season the mixture with salt and pepper to taste.
- Add Cheese: Fold the shredded Gruyère cheese into the egg and cream mixture, ensuring it is evenly combined.
- Assemble Quiche: Spread the sautéed vegetables evenly over the prepared pie crust. Pour the egg, cream, and cheese mixture over the vegetables.
- Bake: Place the assembled quiche in the preheated oven and bake for 30-35 minutes, until the top is golden brown and the filling is set. Let the quiche cool slightly before slicing and serving.
Notes
- Use fresh asparagus and bell peppers for best flavor and texture.
- Gruyère cheese adds a rich, nutty taste but you can substitute with Swiss or cheddar if desired.
- Allow the quiche to cool slightly to set properly and make slicing easier.
- Store leftovers in the refrigerator and reheat gently before serving.
- For a crispier crust, pre-bake (blind bake) the crust for 5-7 minutes before adding the filling.
