Description
Packed with vibrant spring vegetables and creamy cheese in a buttery crust, this quiche is the perfect way to welcome the season—ideal for brunch or a light lunch!
Ingredients
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1 9-inch pie crust (store-bought or homemade)
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1 tbsp olive oil
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½ cup asparagus, chopped
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½ cup zucchini, diced
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½ cup cherry tomatoes, halved
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¼ cup green onions, sliced
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4 large eggs
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1 cup half-and-half (or milk)
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1 cup shredded cheese (cheddar, Gruyère, or feta)
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Salt & pepper, to taste
Instructions
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Preheat oven to 375°F (190°C).
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In a skillet, heat olive oil and sauté asparagus, zucchini, and green onions for 3–4 minutes. Let cool slightly.
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In a bowl, whisk together eggs, half-and-half, salt, and pepper.
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Spread sautéed veggies and cherry tomatoes in the pie crust. Top with cheese.
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Pour egg mixture over the filling.
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Bake for 35–40 minutes or until center is set and top is golden.
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Let rest for 10 minutes before slicing and serving.
Notes
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Use your favorite seasonal veggies—like spinach or peas.
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Quiche can be served warm, room temperature, or chilled.
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Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40minutes
Nutrition
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 8g
- Carbohydrates: 16g
- Protein: 11g