Description
This Spring Vegetable Quiche is a celebration of the change in seasons. It features a flaky, golden crust, a creamy egg filling, and vibrant cherry tomatoes that look like little red jewels. It is a versatile, healthy dish perfect for a fancy weekend brunch or a simple, energized weekday meal.
Ingredients
Scale
- 1 9-inch pie crust (homemade or store-bought)
- 5 large eggs
- 1 cup whole milk (or half-and-half)
- 2 cups fresh baby spinach, roughly chopped
- 1 cup cherry tomatoes, sliced in half
- 1/2 cup red onion, finely diced
- 1/2 cup shredded Swiss or Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil (for sautéing)
Instructions
- Prepare the Crust: Preheat oven to 375°F. Place dough in a 9-inch pie dish, trim, and crimp edges. For a crispier base, blind bake for 8 minutes using pie weights.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Sauté red onions for 3 minutes until soft, then add spinach for 1-2 minutes until wilted.
- Drain Excess Liquid: Remove spinach from the pan and squeeze out any excess liquid with a paper towel to prevent a watery quiche.
- Whisk the Custard: In a medium bowl, whisk eggs, milk, salt, pepper, and garlic powder for 2 minutes until smooth and slightly bubbly.
- Assemble the Quiche: Sprinkle half of the Swiss and Parmesan cheese on the crust. Layer the sautéed onions and spinach. Pour the egg mixture over the top and add the remaining cheese.
- Garnish and Bake: Arrange cherry tomato halves on top, cut-side up. Bake for 40-45 minutes until the edges are golden and the center is set.
- Rest and Serve: Let the quiche sit for 10-15 minutes before slicing to allow the custard to set. Garnish with fresh herbs if desired.
Notes
Always squeeze the moisture out of your cooked spinach to ensure the filling stays firm. Resist cutting the quiche immediately; the 15-minute rest period is vital for clean slices. For a Mediterranean twist, swap Swiss for feta and add kalamata olives.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 145mg