Spring Vegetable Quiche – Bright, Fresh, and Satisfying

Spring is the season when markets brim with tender greens and crisp veggies, and this quiche puts all that freshness to good use. It’s creamy, colorful, and comforting without feeling heavy. Whether you’re serving brunch, packing lunch, or planning a light dinner, this quiche fits the bill.

You get a flaky crust, a silky custard, and pops of spring flavor in every bite. It’s simple enough for a weekday and special enough for company.

What Makes This Recipe So Good

• Seasonal produce shines. Asparagus, peas, leeks, and fresh herbs bring clean, bright flavors that taste like spring.
• Balanced texture. A crisp crust contrasts with a soft, custardy filling. The vegetables stay tender-crisp, not mushy.
• Make-ahead friendly. Bake it the night before, chill, then reheat slices.

  It holds shape and flavor beautifully.

• Flexible. Swap in what you have—spinach, spring onions, or zucchini all work.
• Light but satisfying. Eggs and cheese deliver protein, while veggies add fiber and vitamins.

What You’ll Need

• 1 9-inch pie crust (store-bought or homemade), chilled
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium leek, white and light green parts only, thinly sliced and rinsed well
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup peas (fresh or frozen; if frozen, no need to thaw)
• 1 cup baby spinach, roughly chopped
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream (or use all milk for a lighter quiche)
• 1 cup grated cheese (Gruyère, white cheddar, or a mix)
• 2 tablespoons chopped fresh herbs (parsley, chives, or dill)
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional but lovely)

Instructions

1. Blind bake the crust. Heat oven to 375°F (190°C). Fit the crust into a 9-inch pie dish, prick the base with a fork, line with parchment, and fill with pie weights or dried beans. Bake 12–15 minutes until edges are set.

   Remove weights and parchment, bake 5–7 minutes more until the bottom looks dry. Let cool slightly.
2. Sauté the aromatics. In a skillet, warm olive oil and butter over medium heat. Add leeks with a pinch of salt.

   Cook 4–5 minutes until soft and fragrant, not browned.

3. Add the veggies. Stir in asparagus and cook 3 minutes, just until it turns bright green. Add peas and spinach; cook 1–2 minutes until the spinach wilts. Remove from heat and cool 5 minutes.
4. Mix the custard. In a bowl, whisk eggs, milk, and cream until smooth.

   Add salt, pepper, and nutmeg. Stir in cheese and herbs.

5. Assemble. Scatter the cooked vegetables evenly over the crust. Pour the custard over the top, spreading the cheese and herbs evenly.
6. Bake. Reduce oven to 350°F (175°C).

   Bake 30–40 minutes, until the center is just set and the top is lightly golden. A small jiggle in the very center is fine.

7. Rest and slice. Cool at least 15 minutes before cutting. This helps the custard firm up and makes clean slices.

Keeping It Fresh

• Refrigerate: Cool completely, then cover and store for up to 3 days.

  Reheat slices at 325°F (165°C) for 10–15 minutes or microwave gently.
• Freeze: Wrap whole or sliced quiche tightly in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge, then warm in the oven.
• Prep ahead: Blind bake the crust and sauté the vegetables a day ahead.

  Assemble and bake when needed.

Why This Is Good for You

• Protein and calcium: Eggs and cheese support muscles and bones and keep you full longer.
• Fiber and micronutrients: Asparagus, peas, leeks, and spinach bring fiber, folate, vitamin K, vitamin C, and iron.
• Healthy fats: A little dairy fat helps your body absorb fat-soluble vitamins from the vegetables.
• Portion-friendly: One slice makes a smart, balanced meal with a side salad or soup.

Pitfalls to Watch Out For

• Soggy crust: Don’t skip blind baking. Make sure the bottom looks dry before filling.
• Watery filling: Cook off moisture from the vegetables. If they look wet, keep them on the heat a minute longer.
• Overbaking: Quiche should be creamy.

  Pull it when the center barely jiggles; it sets more as it cools.

• Too much cheese: More isn’t always better. Extra cheese can make the quiche greasy and dense.
• Underseasoning: Season in layers: a pinch with the veggies and proper seasoning in the custard.

Alternatives

• No-crust option: Skip the crust and grease the pie dish well. Bake 5–10 minutes less since there’s no crust to protect.
• Dairy-light: Use all milk and reduce cheese to 3/4 cup.

  Or use lactose-free milk and cheese.

• Gluten-free: Use a gluten-free crust or the no-crust method.
• Vegetable swaps: Try zucchini, spring onions, mushrooms, or broccoli florets. Keep the total veg to about 2 cups, cooked.
• Cheese swaps: Feta adds a briny pop; goat cheese brings tang; parmesan adds nutty depth (use 1/2 cup plus 1/2 cup milder cheese).
• Herb twists: Tarragon loves eggs and asparagus; basil or mint is great with peas; dill keeps things fresh.
• Protein add-ins: Add 1/2 cup diced cooked ham, smoked salmon, or crisped prosciutto if you want extra protein.

FAQ

Can I use frozen vegetables?

Yes, but make sure to cook off any excess moisture. For frozen peas, add them straight to the pan.

For frozen spinach, thaw and squeeze dry before sautéing.

How do I know when the quiche is done?

Look for set edges and a slight wobble in the center. If you insert a knife near the center, it should come out mostly clean with a bit of custard, not liquid.

What’s the best cheese for this?

Gruyère melts smoothly and tastes nutty, while white cheddar gives more sharpness. A mix of the two is reliable.

Avoid very wet cheeses unless you crumble them lightly and use less.

Can I make mini quiches?

Yes. Use a muffin tin with circles of crust or go crustless. Bake at 350°F (175°C) for 15–22 minutes, depending on size, until just set.

Do I have to use cream?

No.

All milk works; the texture will be slightly lighter. Whole milk gives the best balance. If using lower-fat milk, bake gently and avoid overcooking.

Why did my quiche crack?

Usually from overbaking or baking too hot.

Keep the oven at 350°F (175°C) and pull it when there’s a slight jiggle. Let it rest before slicing.

Wrapping Up

Spring Vegetable Quiche is a reliable, flexible recipe that turns simple ingredients into something special. With a crisp crust, a silky custard, and fresh seasonal produce, it’s the kind of dish you’ll come back to again and again.

Pair it with a lemony salad or a cup of soup, and you’ve got a complete meal. Make it your own with the vegetables and herbs you love, and enjoy a taste of spring any time.