Description
Delight in the vibrant flavors of this Spring Vegetable Quiche, a delicious dish perfect for brunch or light dinners. With a flaky crust and fresh seasonal veggies, it’s a celebration of spring in every bite.
Ingredients
Scale
- 1 unbaked pie crust
- 4 large eggs
- 1 cup heavy cream
- 1 cup asparagus, chopped
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh herbs (thyme or parsley), chopped
- 1 cup cheese (feta or cheddar), shredded
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish.
- In a bowl, whisk together eggs and heavy cream until smooth.
- Add chopped asparagus, diced bell peppers, diced red onion, shredded cheese, salt, and pepper to the egg mixture; mix well.
- Pour the filling into the prepared crust.
- Bake for 35-40 minutes or until golden brown on top and a toothpick comes out clean.
- Let cool for 10 minutes before slicing and serving.
Notes
- For an extra crispy crust, brush it lightly with olive oil before baking.
- Feel free to substitute different seasonal vegetables like spinach or zucchini based on your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 150mg