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Fresh Spring Vegetable Quiche with Goat Cheese

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A fresh and easy quiche featuring spring vegetables, creamy goat cheese, and herbs, perfect for brunch or light dinners.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (store-bought or homemade)
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 ounces fresh goat cheese, crumbled
  • 1 cup asparagus tips, trimmed and cut into 1-inch pieces
  • 1 cup peas, fresh or thawed frozen
  • 1 small zucchini, thinly sliced
  • 1/2 cup thinly sliced green onions
  • 1/2 cup baby spinach, roughly chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh tarragon or dill, chopped
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place the pie crust into your 9-inch tart or pie pan. Prick the bottom and sides with a fork to prevent bubbles during baking.
  2. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes until edges are lightly golden. Remove weights and parchment, bake for another 5 minutes to crisp the base.
  3. Sauté the vegetables: Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add green onions first; cook 2 minutes until fragrant. Toss in asparagus and zucchini, sauté 3-4 minutes until slightly tender but still crisp. Add peas and spinach last, cooking another 1-2 minutes until spinach wilts. Season lightly with salt and pepper. Let cool slightly before mixing with eggs.
  4. Prepare the custard: In a large bowl, whisk together 4 large eggs, 1 cup whole milk, and 1/2 cup heavy cream. Add a pinch of freshly grated nutmeg, salt, and pepper to taste. The custard should be smooth and slightly frothy.
  5. Combine filling: Gently fold the sautéed vegetables, chopped fresh herbs, and crumbled goat cheese into the egg mixture. Be careful not to overmix to keep goat cheese in little pockets.
  6. Assemble the quiche: Pour the filling carefully into the pre-baked pie crust. Smooth the surface with a spatula and give the pan a gentle shake to level the mixture.
  7. Bake: Place the quiche in the oven and bake for 35-40 minutes, or until the custard is set but still slightly wobbly in the center. The top should be lightly golden but not browned.
  8. Rest before serving: Let the quiche cool for 10-15 minutes to firm up and make slicing cleaner.

Notes

Blind baking the crust prevents sogginess. Use room temperature eggs and dairy for smooth custard. Sauté vegetables just until tender-crisp to avoid excess moisture. Let quiche rest before slicing for clean cuts. Cover crust edges with foil if browning too quickly.

Nutrition

Keywords: spring vegetable quiche, goat cheese quiche, easy brunch recipe, homemade quiche, fresh herbs, spring vegetables, light dinner

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