Springy Vegetable Quiche! Fresh sautéed spring vegetables with creamy and cheesy eggs, all baked into a flaky pie crust. Easiest fancy-feeling brunch!
Springy Vegetable Quiche
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First time I made quiche…and it will not be the last! Oh my! This dish is so tasty! Fluffy eggs, smooth texture, delicious veggies…even the 15 YO liked it! I also like that it was easy to follow your directions and easy to make. I think this is my 3rd recipe of yours I’ve made. I’ll keep coming back!
Lynda
This recipe is sponsored by ALDI
Spring is the season of bright and hopeful feelings and wonderful, amazing brunch food.
When we have brunch with my family, for sure the brunch item that will be for surely on the menu is my mom’s quiche. For sure. This quiche is a family favorite.
One of my main issues with quiche is the texture, but this one has the texture just right: fluffy but not overly firm, creamy but not soggy, and full of flavorful sautéed veggies while still feeling like a proper savory-pie-for-breakfast moment.
I tweaked a few things from my mom’s recipe for simplicity and personal preference, but what you see here is more or less her staple quiche recipe. Without fail, this very familiar, very beloved quiche shows up in our lives multiple times during the spring months thanks to my lovely mom and my hungry family who raves about this brunch-baked-into-a-pie situation.
Things to love about this guy:
- Easy. Very easy.
- Creamy and rich.
- Freshness brought to you by spring vegetables.
- Vegetarian (as I did here) or add bacon (as mom does)
- Special-feeling, but not overly fancy
If you don’t know (but I know you do), ALDI is my favorite. It’s the grocery store with the world’s most passionate fan club (present!) thanks to its affordable prices, sustainability initiatives, and LOTS OF ORGANIC OPTIONS.
My personal ALDI faves for spring:
- Simply Nature Organic Grade A Cage Free Large Brown Eggs
- Simply Nature Organic Spinach
- Mushrooms and asparagus
- And my favorite cheese of all time – the Emporium Selection Specialty Shredded Cheese Gouda (I also love the Gruyere and Swiss blend which we used in this brunch bake)
Making The Quiche
Pie crust: check.
I like to bake mine for about ten minutes first to get it partially baked, so the bottom of the quiche doesn’t get soggy.
Filling: check check.
Sautéed veggies, eggs, cream, salt, cheese… in you go.
And that’s it!
Bake that little miracle right up and you’ve got yourself a happy springtime brunch that feels both special and down to earth at the same time.
Will you be serving the new orange or pineapple mimosas from ALDI with your brunch? I mean… you tell me.
What To Serve With This Quiche
This quiche is perfect alongside a nice little green salad, or something heartier like a springy grain salad.
Since this is vegetarian, if you wanted to add meat, this would be excellent with some bacon on the side! (But, like, what isn’t made better with bacon on the side?
Brunch on!
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Springy Vegetable Quiche
- Total Time: 1 hour 10 minutes
- Yield: 12 (two 10-inch quiches) 1x
Description
Springy Vegetable Quiche! Fresh sautéed spring vegetables with creamy and cheesy eggs, all baked into a flaky pie crust. Easiest fancy-feeling brunch!
Ingredients
Scale
- 1 tablespoon butter
- 1 shallot, minced
- 2 cups veggies – I used mushrooms, asparagus, and spinach
- 8 Simply Nature Organic Grade A Cage Free Eggs
- 1 1/4 cup heavy cream
- 1 cup Emporium Selection Specialty Shredded Gouda Cheese
- 1 teaspoon salt (more to taste)
- 2 unbaked Bakehouse Creations Pie Crust
Instructions
- Melt the butter over medium high heat. Add the mushrooms; sauté until browned and soft. Add the shallots; sauté until fragrant. Add asparagus; sauté until softened and bright green. Season with a pinch of salt.
- Whisk eggs and heavy cream together. Add cooked veggies, cheese, and salt.
- Press pie crust into a 10-inch pie pan and gently crimp the edges so they look nice. (This recipe is enough for two quiches, so just do this twice if you’re making both at the same time.)
- Preheat the oven to 350 degrees. Poke tiny holes in the bottom of the crust with a fork. Bake the pie crust for 10 minutes, until partially baked.
- Pour the egg and veggie mixture into the pie dish (stop when you start to get to the top of the pie edges). Bake for 15 minutes.
- Remove pan from oven and cover the pie edges with a foil crown so the edges don’t overbrown. Bake for another 15 minutes.
- Slice and serve! Serve with a little spring mix salad, fruit, or muffins for brunch goals. Yum.
Equipment
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Notes
Substitutions if you have any trouble finding ingredients right now:
- Shallots: Any type of onion or garlic.
- Veggies: Just about anything you have on hand! Avoid any veggies that take a long time to soften and cook.
- Heavy Cream: Milk or half-and-half.
- Cheese: Any cheese your heart desires!
- Pie Crust: Make your own using this method from Sally’s Baking Addiction.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Brunch
- Method: Bake
- Cuisine: American
Keywords: quiche, vegetable quiche, spring quiche, brunch quiche, pie crust, spring brunch
Thank you to ALDI for sponsoring this post!
Filed Under: All Recipes Breakfast Casserole Eggs Mushroom Quick and Easy Recipes Spinach Spring Vegetarian
April 20, 2020
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Hi, I love quiche as a way to use up all our leftover veggies at the end of the week, this one looks great. My crust always shrinks when I par-bake it, it’s like a little crust plate, not a pie shape at all. HELP. Thank you!
We would recommend trying not to overstretch the dough into the pie pan. We’ve found that when we do this, you might notice some shrinking. Hope this helps, Lori!
I’m making this now, and my crust did the same. I think next time I’ll press it more onto the side so it doesn’t fold in as it heats. How long is the actual bake time? It says an hour and then it says 30 min. Just curious as to the correct time. I guess I’ll figure it out.
So, I baked it for about 40 minutes. Delicious!! The kids even gobbled it up. My 9 year old is asking for a second piece right now!
Now, i am addicted to see your food recipes.Thank you for all the things. From SriLanka
Great recipe! We made this to use up vegetables in our fridge as well as some heavy cream and fontina cheese left over from other recipes. I substituted a yellow onion for the shallot (because I didn’t have any) and I actually didn’t have a crust either. I have to say this was delicious even without the crust! Will definitely be making this again.
Glad to hear it, Natalie!
It seems like our weekend is sorted. I have all the ingredients in pantry. Such an easy recipe. I guess we all need som easy and fuss free recipes these days. Take care your self guys.
Made this the other day. It’s very good but I must have used the wrong cheese because I got almost no cheese flavor. I used manchego and asiago (what I had in the frig). Next time I’ll use stronger cheeses and probably more.
I love making a quiche! Never thought to include mushrooms, would love to try this recipe!
Nice
I made this for dinner tonight and it’s a keeper! My husband said it was the best quiche he’s ever had, and I agree. I did add about 1/2 c diced ham and it took another 10 mins in the oven to finish cooking through to the middle. But it was perfect for a light dinner with a salad. Thank you!
So glad to hear this, Emily!
First time I made quiche…and it will not be the last! Oh my! This dish is so tasty! Fluffy eggs, smooth texture, delicious veggies…even the 15 YO liked it! I also like that it was easy to follow your directions and easy to make. I think this is my 3rd recipe of yours I’ve made. I’ll keep coming back!
So happy to hear this, Lynda!
Two years later…and it is my favorite brunch dish! I also love making this on the weekend and having breakfast for the rest of the week. Makes mornings so much better!
Glad to hear it, Lynda!
Would have been good to know before I got to step 3 that this was for two quiches.
You can actually find the yield of all of our recipes at the top of our recipe card. Hope this helps!
Hello! This is my plan for Mother’s Day Brunch! I would prefer to make ahead of time. Any suggestions on reheating the quiche?
You could try these tips here. Enjoy!
This looks wonderful, I’m sad I did not even know about this! everyone does like it i will have to make it out there next year!
Made this tonight and it is SO good! I followed the recipe exactly but baked it for 40 min and didn’t cover the edges with foil. It turned out incredible with a side salad. So much yum
Yay! So happy to hear this, Lia!
So nice and perfect dish..
So so delicious! Thank you, POY!
Glad you enjoyed the quiche, Sonali!
looking so delicious..i want to try it yummy
Hi! do you want a true secret kick to your quiches?! Put some mustard on the crust before or after baking!
it will change your world !
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Loos amazing! I want to make this tomorrow but I only have frozen pie crusts, how would that change the cooking time?
nice cook
Wow this quiche was really, really good!! It came together so fast and its so tasty! It will definitely replace my quiche recipe I’ve had for years – this was fresh and light and I could have eaten the whole thing my self!! Made a great dinner and breakfast the next day!!
So happy to hear it, Jane!
Can you parbake the crust the day before?
We haven’t tried, but we think it’d work just fine!
I have to say this recipe came out exactly as advertised; exceptionally light, fluffy and creamy. The entire family, including the two teenagers, devoured it. Only change I made was using a store bought gluten-free crust bc my wife is GF and it made her so happy. An absolute winner, so, thank you!
So glad you enjoyed it!
This was so good! I made it on Easter, the only ingredient modification I made was to add a healthy sprinkle of Italian seasoning to it. I also used a pre-made crust and didn’t cover the edges with foil the last 15 minutes (the edges didn’t burn). I even forgot to add the cheese in the mixture and then remembered after 5 minutes in the oven – so I tossed it in and stirred it with a spoon LOL. It came out beautifully and was a huge hit with my family. This will be joining the rotation of my weekly recipes. It was so easy to make and a crowd pleaser.
Glad to hear it, Amy!
Made this together with my 18 month old daughter as a morning activity – we had fun, super easy, and delicious! Definitely making this again!
Awesome, Diana! So glad you enjoyed it!