Description
This Spring Vegetable Quiche is a delightful and savory dish perfect for brunch or a light dinner. Featuring a flaky pie crust filled with a rich custard of eggs and cream, combined with tender sautéed asparagus, bell peppers, and onions, and topped with melted Gruyère cheese. It’s a colorful and flavorful way to enjoy fresh spring vegetables in a comforting quiche.
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
- Prepare and preheat: Preheat your oven to 375°F (190°C) and grease the pie dish lightly to prevent sticking.
- Sauté vegetables: In a skillet over medium heat, sauté the diced onion until translucent. Add chopped asparagus and diced bell peppers, cooking until the vegetables are slightly softened but still retain some bite.
- Make egg mixture: In a mixing bowl, whisk together the eggs and heavy cream thoroughly. Season the mixture with salt and pepper to your taste.
- Add cheese: Fold the shredded Gruyère cheese gently into the egg and cream mixture until evenly combined.
- Assemble quiche: Spread the sautéed vegetables evenly across the prepared pie crust. Pour the egg, cream, and cheese mixture over the vegetables, ensuring even coverage.
- Bake: Place the assembled quiche in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the custard is fully set. Remove from oven and allow to cool slightly before slicing and serving.
Notes
- You can substitute the Gruyère cheese with Swiss or cheddar cheese if preferred.
- For a lighter option, use half-and-half instead of heavy cream.
- Make sure not to overcook the vegetables while sautéing to keep a good texture in the quiche.
- Allow the quiche to cool a bit before slicing to help it set properly and avoid crumbling.
- This quiche can be served warm or at room temperature.
