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Springy Vegetable Quiche
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Prep Time
10m
Cook Time
1h
Total Time
1h 10m
This springy vegetable quiche is a delightful combination of sautéed shallots, mushrooms, asparagus, and spinach nestled in a creamy, cheesy filling, all enclosed in a flaky pie crust. A perfect dish for brunch or a light dinner, it's an easy way to pack in plenty of wholesome, seasonal veggies.
Ingredients
Servings:
12
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
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.
2
Whisk eggs and heavy cream together. Add cooked veggies, cheese, and salt.
3
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.)
4
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.
5
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.
6
Remove pan from oven and cover the pie edges with a foil crown so the edges don’t overbrown. Bake for another 15 minutes.
7
Slice and serve! Serve with a little spring mix salad, fruit, or muffins for brunch goals. Yum.
Notes
Substitutions if you have any trouble finding ingredients right now:
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories377kcal18%
-
Fat29g1%
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Saturated Fat17g0%
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Carbohydrates15g0%
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Fiber0g0%
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Sugar1g0%
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Protein12g0%
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Cholesterol147mg7%
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Sodium313mg15%
Percent Daily Values are based on a 2,000 calorie diet.