Spring Veggie Quiche (with Easy Homemade Crust)

This Spring Veggie Quiche (with Easy Homemade Crust) is so simple to make and makes a great one-pan dinner that the entire family will love! Some of our favorite filling options are sauteed veggies and cheese, broccoli, cheddar, and caramelized onions.  

Reasons to Love this Protein-Rich Asparagus Quiche

• Easy: This recipe is so easy to make; once you’ve mastered the crust technique, you will look like a pro!
• Customizable: You can add your favorite veggies. I love using mushrooms and asparagus, but broccoli and cheddar are also great options!
• Great for lunch boxes: Easily add these to packed lunches or snack on the go as a protein-rich option for kids and adults alike.

Ingredients

Here are my favorite ingredients to make this spring veggie quiche.

Favorite Pie Crust

• All-purpose flour: I prefer to use regular all-purpose flour for a crisp crust. However, if you need a gluten-free option, using a 1:1 flour from Bob’s Red Mill has excellent results.
• Unsalted butter: Cut into small cubes. The butter must be very cold.
• Salt: Omit if using salted butter.
• Cold water: To assist in forming the dough.

Veggie filling

• Onions: finely chopped.
• Garlic cloves: minced.
• Fresh asparagus: cut off the hard, brownish ends and chop into small, 2-inch pieces.
• Red pepper: cut into small pieces.
• Mushrooms: thinly sliced.
• Olive oil
• Salt
• Eggs: Large.
• Heavy cream: Whole milk.
• Cheese: I use a mixture of freshly shredded Gruyère cheese and Parmesan.

Step-by-Step Instructions

Preparing the Quiche Crust

• In a food processor, add the flour, unsalted butter, and salt.
• Process it until it starts to form a dough.
• Slowly add the cold water until the dough comes together.
• Shape the pie dough into a flattened ball. Wrap it in plastic wrap or place it inside a Ziploc bag.
• Refrigerate it for one hour.

Rolling the Quiche Crust

• Add the dough ball to a lightly floured surface. Using a rolling pin, roll the dough out into an 11 ½-inch circle.
• Loosely wrap the crust around the rolling pin for an easy transfer onto a 9-inch pie plate.
• Fold the edges of the crust under itself and, using your fingers, crimp the edges all around.
• Refrigerate the molded quiche crust for one hour.

Preparing the Veggie Filling

• Preheat oven to 356°F.
• In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and cook for a few minutes.
• Add the veggies, stirring occasionally, until they have slightly softened, about 5 minutes.
• Season with salt and let cool for 10-15 minutes.
• In a large bowl, whisk the eggs.
• Add heavy cream, shredded cheese, and room-temperature sauteed veggies.
• Remove the quiche dough from the refrigerator and pour the egg mixture.
• Place the quiche pie plate on a baking sheet.
• Bake for 40 minutes, or until golden brown and a toothpick inserted comes out clean.
• Let it cool and firm for about 10-15 minutes before serving.

Recipe Notes

• The quiche crust must be refrigerated; don’t skip this step! If you don’t refrigerate, it will not be as firm and crisp.
• Other quiche fillings you may like:
  • spinach, mushroom, and fetta
  • broccoli, cheddar, and caramelized onion
  • Zucchini, tomato, mozzarella, and basil
  • Roasted pepper, artichoke, and provolone
  • Chicken, roasted peppers, and pepper jack
  • Smoked salmon, dill, and ricotta cheese

Tools Needed

• Food processor
• Mixing bowl
• Whisk
• 9-inch pie plate or quiche pan
• Baking sheet

Storage Instructions

• The veggie quiche can be refrigerated for up to 3 days.
• You can also freeze it and reheat it in the oven or microwave.

Serving Suggestions and Substitutions

• Serve it as lunch, dinner, or add it to your mother’s day brunch menu! Pair it with a green salad for the perfect meal.
• This dish is also perfect for lunchboxes! You can make mini quiches for little kids and vary the fillings to their liking! My children love it with ham and cheese!

Frequently Asked Questions

Other Recipes You May Like

• Baby Friendly Shepherd’s Pie

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