Spring Vegetable Quiche
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.
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