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Spring Vegetable Quiche Recipe

    Spring Vegetable Quiche Recipe

    Easter brunch is a cherished tradition that brings families together to celebrate the arrival of spring with delicious food and festive cheer. Whether you’re hosting a large gathering or a small family meal, these Easter brunch recipes will add a touch of elegance and flavor to your holiday table. From savory quiches to sweet pastries, this article offers a range of dishes that cater to all tastes and preferences.

    What You’ll Need

    Ingredients

    • For Spring Vegetable Quiche:
      • Pie crust
      • Eggs
      • Heavy cream
      • Asparagus, peas, green onions
      • Goat cheese
    • For Hot Cross Buns:
      • Flour
      • Sugar
      • Yeast
      • Milk
      • Egg
      • Mixed spices (cinnamon, nutmeg, allspice)
      • Raisins or currants
    • For Carrot Cake Pancakes:
      • Flour
      • Grated carrots
      • Eggs
      • Milk
      • Cinnamon and nutmeg
      • Cream cheese for topping
    • For Smoked Salmon Platter:
      • Smoked salmon
      • Cream cheese
      • Capers
      • Red onions
      • Lemon wedges
      • Mini bagels or toast points

    Equipment

    • Quiche dish
    • Mixing bowls
    • Baking sheets
    • Skillet
    • Serving platters

    Recipes

    1. Spring Vegetable Quiche

    • Instructions:
      1. Pre-bake your pie crust until lightly golden.
      2. Whisk together eggs and heavy cream.
      3. Blanch asparagus and peas, and sauté green onions.
      4. Layer the vegetables and dollops of goat cheese in the crust.
      5. Pour the egg mixture over the vegetables.
      6. Bake until the quiche is set and the top is golden-brown.

    2. Hot Cross Buns

    • Instructions:
      1. Mix flour, sugar, yeast, and spices.
      2. Warm milk and add to the dry ingredients along with an egg to form a dough.
      3. Knead in raisins or currants.
      4. Let the dough rise until doubled.
      5. Shape into buns and bake.
      6. Pipe a cross on each bun using a simple icing of powdered sugar and milk.

    3. Carrot Cake Pancakes

    • Instructions:
      1. Mix flour, grated carrots, eggs, milk, and spices to make the pancake batter.
      2. Cook pancakes in a skillet until golden on both sides.
      3. Serve with a dollop of cream cheese mixed with powdered sugar and vanilla.

    4. Smoked Salmon Platter

    • Instructions:
      1. Arrange smoked salmon slices on a platter.
      2. Add small bowls of cream cheese, capers, and chopped red onions.
      3. Garnish with lemon wedges.
      4. Serve with mini bagels or toast points for assembling.

    Pro Tips

    • Make Ahead: Prepare the quiche and hot cross buns a day in advance to save time on Easter morning.
    • Presentation: Use spring flowers and pastel-colored napkins to decorate your brunch table.
    • Variety: Offer a balance of sweet and savory items to cater to different palates.

    FAQ

    1. How can I make my quiche gluten-free?
      • Use a gluten-free pie crust and ensure all other ingredients are gluten-free.
    2. Can I substitute anything for raisins in the hot cross buns?
      • Yes, dried cranberries or chopped dried apricots make great alternatives.
    3. What are some kid-friendly Easter brunch ideas?
      • Include mini pancakes, fruit skewers, or scrambled eggs shaped with Easter cookie cutters.

    Conclusion

    Easter brunch is a wonderful opportunity to showcase your culinary skills and treat your loved ones to a memorable meal. With these recipes, you’re sure to create a festive and delicious experience that everyone will enjoy. Happy Easter and happy brunching!

    Spring Vegetable Quiche Recipe

    Spring Vegetable Quiche

    Samas K. Dennison
    Celebrate the freshness of spring with this delightful Spring Vegetable Quiche. Perfect for an Easter brunch, this quiche combines tender asparagus, sweet peas, and flavorful green onions with creamy goat cheese in a savory custard.
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Course Main Course
    Cuisine French-Inspired
    Servings 8 slices
    Calories 270 kcal

    Equipment

    • Quiche dish or pie plate
    • Mixing Bowls
    • Whisk
    • Oven

    Ingredients
      

    • 1 standard size pre-baked Pie Crust
    • 4 large Eggs
    • 1 cup Heavy Cream
    • 1 cup chopped and blanched Asparagus
    • 1/2 cup blanched Peas
    • 1/4 cup chopped Green Onions
    • 1/2 cup crumbled Goat Cheese
    • Salt and Pepper to taste

    Instructions
     

    Prepare the Crust:

    • Pre-bake your pie crust according to package instructions until lightly golden, about 10 minutes at 375°F (190°C).

    Mix Eggs and Cream:

    • In a mixing bowl, whisk together eggs and heavy cream until well combined. Season with salt and pepper.

    Prepare Vegetables:

    • Blanch asparagus and peas in boiling water for 2 minutes, then drain and rinse under cold water.
    • Sauté green onions in a small pan with a bit of butter until tender.

    Assemble Quiche:

    • Layer the blanched asparagus, peas, and sautéed green onions in the bottom of the pre-baked crust.
    • Scatter crumbled goat cheese over the vegetables.
    • Pour the egg and cream mixture over the top, ensuring even distribution.

    Bake the Quiche:

    • Bake in a preheated oven at 375°F (190°C) for 35 minutes, or until the custard is set and the top is lightly golden.
    • Let the quiche cool for a few minutes before slicing.

    Notes

    • This quiche can be made ahead and reheated before serving. Store in the refrigerator for up to 3 days.
    • Feel free to substitute or add other spring vegetables like spinach or leeks based on your preference.
     

    Nutrition:

    • Per Serving (1 slice):
      • Calories: 270 kcal
      • Carbohydrates: 15g
      • Proteins: 9g
      • Fats: 20g
      • Saturated Fat: 9g
      • Cholesterol: 185mg
      • Sodium: 320mg
      • Fiber: 1g
      • Sugar: 3g
     
    Keyword Easter brunch, quiche, spring vegetables, vegetarian

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