Spring is bursting with vibrant colors, fresh flavors, and the undeniable scent of new beginnings. And what better way to celebrate this season than with a delightful Spring Vegetable Quiche? This savory pastry is a love letter to springtime, filled with a medley of tender vegetables nestled in a creamy custard that dances on your palate.

Picture this: a golden, flaky crust cradling asparagus, peas, and colorful bell peppers, all mingling together in perfect harmony. The aroma wafts through your kitchen, promising comfort and warmth. This quiche isn’t just for brunch it’s the star of picnics, potlucks, and those lazy Sunday mornings when you want to impress without breaking a sweat.
Why You'll Love This Recipe
- This Spring Vegetable Quiche is not only easy to make but also bursting with fresh flavors
- Customize it with whatever veggies you have on hand for a truly versatile dish
- Its stunning presentation makes it perfect for special occasions or casual gatherings alike
- Serve warm or cold for an irresistible treat any time of year
Every time I whip up this quiche, my friends’ faces light up as they take their first bite. It’s like magic but with less smoke and mirrors.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pie Crust: A pre-made or homemade crust works just make sure it’s flaky and golden for best results.
- Asparagus: Choose fresh, firm stalks for that vibrant crunch they add great texture.
- Bell Peppers: Any color will do They bring sweetness and color to your quiche.
- Fresh Herbs: A mix of thyme and parsley adds an aromatic touch that’s irresistible.
- Eggs: Use large eggs for the best custard consistency they bind everything together beautifully.
- Milk or Cream: Whole milk gives creaminess without being too heavy feel free to use half-and-half for extra richness.
- Cheese: Feta or goat cheese adds tangy notes cheddar works well for that classic flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Crust: Preheat your oven to 375°F (190°C). If using a store-bought pie crust, fit it into a 9-inch pie plate and prick the bottom with a fork. Bake for about 10 minutes until lightly golden.
Sauté the Vegetables: In a skillet over medium heat, add olive oil and toss in diced bell peppers and chopped asparagus. Sauté until they’re tender but still bright, about 5 minutes.
Mix the Filling: In a bowl, whisk together eggs and milk until frothy. Season generously with salt and pepper. Stir in sautéed vegetables along with crumbled cheese and chopped herbs.
Assemble the Quiche: Pour the vegetable mixture into the pre-baked crust, spreading it evenly. It should look like a colorful garden ready to bloom
Bake to Perfection: Place your quiche in the oven and bake for 30-35 minutes until puffed up and golden brown on top. Let it cool slightly before slicing it’ll be hard not to dive right in
With every bite of this Spring Vegetable Quiche, you’ll feel transported to sunny picnics under blooming trees or joyous family brunches filled with laughter. Enjoy your creation
You Must Know
- Spring Vegetable Quiche is not just a dish it’s a celebration of fresh flavors
- The colorful vegetables make your kitchen smell divine and brighten any table
- Perfect for brunch, lunch, or dinner, this quiche is as versatile as your mood
Perfecting the Cooking Process
Start by blind-baking the crust while sautéing the vegetables to ensure even cooking and prevent sogginess.
Add Your Touch
Feel free to swap in seasonal veggies or add cheese varieties like feta or goat cheese for extra flavor.
Storing & Reheating
Store leftover quiche in an airtight container in the fridge. Reheat slices at 350°F until warmed through, about 15 minutes.
Chef's Helpful Tips
- Use fresh, seasonal veggies for maximum flavor and nutrition
- Make sure to cool sautéed vegetables before adding them to avoid curdling eggs
- Always use room temperature eggs for a fluffier texture in your quiche
Making my first Spring Vegetable Quiche was an adventure my friends raved about it, and I felt like a culinary superstar that day
FAQ
What vegetables work best in a Spring Vegetable Quiche?
Use asparagus, spinach, bell peppers, or zucchini for vibrant flavors and textures.
Can I freeze Spring Vegetable Quiche?
Yes, wrap it tightly and freeze for up to three months thaw overnight before reheating.
How do I know when the quiche is done baking?
The center should be set but slightly jiggly it will firm up as it cools.

Spring Vegetable Quiche
- Total Time: 50 minutes
- Yield: Serves 8
Description
Spring Vegetable Quiche is a vibrant celebration of seasonal flavors, perfect for brunch or a light dinner. With a flaky crust filled with fresh asparagus, bell peppers, and herbs, this dish offers comfort and elegance. Easy to prepare and customizable with your favorite vegetables, it’s sure to impress at any gathering. Enjoy it warm or cold as an irresistible treat that captures the essence of spring!
Ingredients
- 1 pre-made pie crust (9-inch)
- 1 cup asparagus, chopped
- 1 cup bell peppers (any color), diced
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 4 large eggs
- 1 cup whole milk
- ½ cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Fit pie crust into a pie plate and bake for 10 minutes until lightly golden.
- Sauté asparagus and bell peppers in olive oil over medium heat for about 5 minutes until tender.
- In a bowl, whisk together eggs and milk; season with salt and pepper. Stir in sautéed vegetables, herbs, and cheese.
- Pour the mixture into the pre-baked crust and spread evenly.
- Bake for 30-35 minutes until puffed and golden brown. Let cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg