Crockpot Glazed Baby Carrots with Brown Sugar and Butter

There’s something magical about a dish that effortlessly transitions from a weeknight side to a holiday showstopper—and these Crockpot Glazed Baby Carrots with Brown Sugar and Butter do just that. Whether you’re juggling a busy schedule or prepping for a festive gathering, this recipe is your golden ticket to a sweet, buttery, and utterly delicious side dish. The slow cooker does all the heavy lifting, leaving you with tender carrots coated in a glossy, caramel-like glaze that’ll have everyone reaching for seconds.

I first stumbled upon this recipe during a chaotic Thanksgiving prep year when my oven was overflowing, and my stovetop resembled a battlefield. Desperate for a hands-off solution, I tossed baby carrots, brown sugar, and butter into my trusty Crockpot—and the result was nothing short of revelatory. Now, it’s a staple in my home, whether I’m serving it alongside a weeknight roast chicken or as part of our holiday spread. The best part? It’s nearly impossible to mess up. Even if you’re not a confident cook, this dish will make you look like a kitchen rockstar.

Why You’ll Love These Glazed Carrots

This recipe is a winner for so many reasons. Here’s why it’ll become your go-to side dish:

• Effortless elegance: The slow cooker transforms simple ingredients into a dish that tastes gourmet.
• Perfect texture: The carrots stay tender-crisp, never mushy, thanks to gentle cooking.
• Crowd-pleasing flavor: Sweet, buttery, and subtly spiced—it’s a hit with kids and adults alike.
• Make-ahead friendly: Prep it in the morning and let it cook while you tackle the rest of your day.

How to Make Crockpot Glazed Baby Carrots

Ingredients You’ll Need

• 2 lbs baby carrots (or peeled and sliced whole carrots)
• ½ cup packed brown sugar
• ¼ cup unsalted butter, melted
• ½ tsp salt
• ¼ tsp ground cinnamon (optional but delicious)
• ¼ cup water or orange juice for extra brightness
• Fresh parsley or thyme for garnish (optional)

Step-by-Step Instructions

1. Combine ingredients: Add the carrots, brown sugar, melted butter, salt, cinnamon (if using), and water or orange juice to the Crockpot. Toss gently to coat.
2. Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring once halfway through.
3. Glaze: If the liquid is too thin, remove the lid and cook on HIGH for the last 15–20 minutes to thicken the glaze.
4. Serve: Transfer to a serving dish, garnish if desired, and enjoy warm.

Recipe Tips & Variations

Want to tweak this recipe? Here are some fun ideas:

• Add a splash of bourbon for a grown-up twist—just reduce the water by the same amount.
• Swap the brown sugar for maple syrup or honey for a different depth of sweetness.
• Toss in fresh herbs like rosemary or thyme during cooking for an aromatic touch.
• Make it savory by omitting the cinnamon and adding a pinch of garlic powder or smoked paprika.

For more easy slow cooker sides, check out our Crockpot Mashed Potatoes—another holiday lifesaver!

FAQs About Crockpot Glazed Carrots

There you have it—a dish that’s as versatile as it is delicious. Whether you’re a busy parent, a holiday host, or just someone who loves a good shortcut (no shame here!), these Crockpot Glazed Baby Carrots with Brown Sugar and Butter are sure to earn a permanent spot in your recipe rotation. The next time you need a side that’s equal parts easy and impressive, let your slow cooker work its magic. Happy cooking!

Crockpot Glazed Baby Carrots with Brown Sugar and Butter

• Author: Home Cook Extraordinaire

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Description

These tender baby carrots are slow-cooked to perfection with a sweet and buttery glaze, making them the perfect side dish for any meal. The crockpot does all the work, leaving you with minimal effort and maximum flavor.

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Ingredients

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For the Crust:

• For the carrots:
• 2 pounds baby carrots
• 1/2 cup water
• For the glaze:
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• For garnish:
• 2 tablespoons chopped fresh parsley

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Instructions

1. Prepare the Crust:

1. Place the baby carrots and water in the crockpot.
2. In a small bowl, mix together the brown sugar, melted butter, cinnamon, salt, and nutmeg until well combined.
3. Pour the glaze mixture over the carrots in the crockpot and stir to coat evenly.
4. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, stirring occasionally, until the carrots are tender.
5. Once cooked, transfer the carrots to a serving dish and spoon any remaining glaze from the crockpot over the top.
6. Garnish with chopped fresh parsley before serving.

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Notes

For a thicker glaze, you can transfer the liquid from the crockpot to a small saucepan after cooking and simmer for a few minutes until reduced. Then pour it back over the carrots before serving. This dish can be kept warm in the crockpot on the ‘WARM’ setting for up to 1 hour before serving.

Southern Strawberry Shortcake with Buttermilk Biscuits: A Summer Classic

There’s something undeniably magical about a Southern Strawberry Shortcake with Buttermilk Biscuits. Maybe it’s the way the tender, flaky biscuits soak up the sweet strawberry juices, or how the clouds of whipped cream melt into every bite. Whatever it is, this dessert is pure nostalgia—a taste of sun-ripened berries, lazy afternoons, and gatherings with loved ones.

Growing up, my grandmother made this shortcake every summer when strawberries were at their peak. She’d pat out her biscuits by hand, never bothering with a rolling pin, and pile them high with macerated berries that practically glistened. No fancy pastry here—just honest, down-home goodness. Today, I’m sharing my spin on her recipe, with a few tips to make it foolproof (because even grandmas had their secrets).

Why You’ll Love This Southern Strawberry Shortcake

This isn’t just any strawberry shortcake—it’s the Southern version, which means buttery, mile-high buttermilk biscuits stand in for the usual sponge cake. Here’s why it’s a winner:

• Flaky, tender biscuits: Buttermilk adds tang and keeps them extra soft.
• Juicy strawberries: Lightly sugared to bring out their natural sweetness.
• Easy to customize: Swap in blueberries, peaches, or even a drizzle of honey.
• Perfect for crowds: Assemble it ahead or let everyone build their own.

How to Make Southern Strawberry Shortcake with Buttermilk Biscuits

Ingredients You’ll Need

• 2 cups fresh strawberries, hulled and sliced
• 3 tbsp granulated sugar (for berries)
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup buttermilk (plus extra for brushing)
• 1 cup heavy cream, whipped

Step-by-Step Instructions

1. Prep the strawberries: Toss sliced berries with sugar and let sit for 30 minutes to release juices.
2. Make the biscuits: Whisk dry ingredients, cut in butter until crumbly, then stir in buttermilk. Pat into a 1-inch thick round and cut into squares (no rolling pin needed!).
3. Bake: Brush tops with buttermilk and bake at 425°F for 12–15 minutes until golden.
4. Assemble: Split warm biscuits, layer with berries and whipped cream, and enjoy immediately!

Pro Tips for the Best Shortcake

• Keep it cold: Chill your butter and buttermilk for ultra-flaky biscuits.
• Don’t overmix: Stir the dough just until combined—lumps are okay!
• Serve warm: Biscuits are best fresh, but you can reheat them briefly in the oven.

For more Southern-inspired treats, try my Southern Peach Cobbler or these Honey Butter Biscuits.

Variations & Serving Ideas

This recipe is wonderfully adaptable. Try these twists:

• Add herbs: A sprinkle of basil or mint brightens the berries.
• Go gluten-free: Use a 1:1 GF flour blend for the biscuits.
• Make it boozy: A splash of bourbon in the whipped cream adds a kick.

Pair it with homemade whipped cream or a scoop of vanilla ice cream for extra indulgence.

Whether it’s a backyard barbecue or a quiet weeknight treat, this Southern Strawberry Shortcake with Buttermilk Biscuits is sure to delight. It’s a reminder that the best desserts don’t need to be complicated—just made with love (and maybe a little extra whipped cream).

Southern Strawberry Shortcake with Buttermilk Biscuits

★★★★★ 5 from 1 reviews

• Author: Southern Kitchen Classics

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Description

A classic Southern dessert featuring fluffy buttermilk biscuits layered with macerated strawberries and freshly whipped cream. Perfect for summer gatherings!

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Ingredients

Scale 1x2x3x

For the Crust:

• For the biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• For the strawberries:
• 1.5 lbs fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• For the whipped cream:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. 2. Make biscuits: Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. 3. Cut in butter using a pastry cutter until mixture resembles coarse crumbs.
4. 4. Stir in buttermilk until just combined (do not overmix).
5. 5. Turn dough onto floured surface, pat into 1-inch thick rectangle, and cut into 6 squares.
6. 6. Bake for 12-15 minutes until golden brown. Cool on wire rack.
7. 7. Macerate strawberries: Combine strawberries, sugar, and lemon juice. Let sit 30 minutes.
8. 8. Whip cream: Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
9. 9. Assemble: Split warm biscuits, layer with strawberries and juice, then top with whipped cream.

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Notes

• For best results, use very cold butter and buttermilk. • Biscuits are best served warm. • Leftover components can be stored separately for 2 days.

Baked Chicken and Rice with Fresh Herbs: A One-Pan Wonder

There’s something magical about a dish that comes together effortlessly yet tastes like you spent hours in the kitchen. This Baked Chicken and Rice with Fresh Herbs is exactly that—a comforting, flavorful meal that requires minimal prep but delivers maximum satisfaction. Whether you’re juggling work, kids, or just life in general, this recipe is your ticket to a stress-free dinner that feels homemade in the best way.

I first stumbled upon this dish during a particularly chaotic week when takeout menus were starting to feel like my only option. But then I remembered the golden rule of weeknight cooking: one-pan meals save the day. The aroma of garlic, herbs, and golden chicken filling the kitchen was enough to turn my mood around. And the best part? Leftovers taste even better the next day (if you’re lucky enough to have any). If you love easy, wholesome meals, you’ll adore this recipe as much as I do.

Why You’ll Love This Baked Chicken and Rice

This dish is a crowd-pleaser for so many reasons. Here’s why it’s earned a permanent spot in my dinner rotation:

• One-pan wonder: Less cleanup means more time to relax.
• Packed with flavor: Fresh herbs and garlic elevate simple ingredients.
• Versatile: Swap herbs or veggies based on what’s in season.
• Meal prep friendly: Reheats beautifully for lunches.

How to Make Baked Chicken and Rice with Fresh Herbs

Ingredients You’ll Need

• 4 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 small onion, diced
• Salt and pepper to taste
• 2 tbsp olive oil

Step-by-Step Instructions

1. Preheat & Prep: Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat.
2. Brown the Chicken: Season chicken thighs with salt and pepper. Sear skin-side down for 5–6 minutes until golden, then flip and cook for 2 more minutes. Remove and set aside.
3. Sauté Aromatics: In the same skillet, sauté onion until soft, then add garlic and herbs, cooking until fragrant (about 1 minute).
4. Add Rice & Broth: Stir in rice, then pour in chicken broth, scraping up any browned bits. Bring to a simmer.
5. Bake: Nestle chicken thighs into the rice, skin-side up. Cover and bake for 30 minutes, then uncover and bake for 10 more minutes until rice is tender and chicken is cooked through.
6. Garnish & Serve: Sprinkle with fresh parsley and let rest for 5 minutes before serving.

Tips for the Best Baked Chicken and Rice

Here are a few tricks I’ve learned along the way:

• Don’t skip the sear: Browning the chicken adds depth of flavor.
• Use fresh herbs: They make all the difference! Dried herbs can work in a pinch, but reduce the amount by half.
• Let it rest: Allowing the dish to sit for a few minutes before serving helps the rice absorb any remaining liquid.

For more easy one-pan meals, check out my One-Pan Lemon Garlic Salmon or Vegetable-Stuffed Peppers.

Pairing Suggestions

This dish pairs beautifully with a simple green salad or roasted vegetables. If you’re craving something heartier, try my Garlic Butter Dinner Rolls. For wine lovers, a crisp Chardonnay or light Pinot Noir complements the herbs perfectly. Learn more about wine pairings at Wine Enthusiast.

There you have it—a simple, flavorful meal that’s as easy to make as it is delicious. Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this Baked Chicken and Rice with Fresh Herbs is sure to become a favorite. The next time you’re tempted to reach for the takeout menu, remember this one-pan wonder waiting to save the day. Happy cooking!

Baked Chicken and Rice with Fresh Herbs

• Author: Chef Maria

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Description

A comforting one-pan dish featuring tender baked chicken thighs nestled over fragrant herbed rice. Perfect for weeknight dinners with minimal cleanup!

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Ingredients

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For the Crust:

• For the chicken:
• 4 bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 2 tbsp olive oil
• For the rice:
• 1 cup long-grain white rice
• 2 cups chicken broth
• 3 garlic cloves, minced
• 1 small onion, diced
• 1 tsp dried thyme
• 1/2 tsp salt
• For garnish:
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 lemon, cut into wedges

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Instructions

1. Prepare the Crust:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry and season with salt, pepper, and paprika on both sides.
3. Heat olive oil in large oven-safe skillet over medium-high heat. Brown chicken skin-side down for 5-6 minutes until golden, then flip and cook 2 more minutes. Remove chicken.
4. In same skillet, sauté onion and garlic for 2 minutes until fragrant.
5. Add rice, thyme, and salt, stirring to coat grains with oil.
6. Pour in chicken broth and bring to simmer, scraping up browned bits.
7. Nestle chicken thighs on top of rice mixture, skin-side up.
8. Cover tightly with foil or lid and bake for 35 minutes.
9. Remove cover and bake 10 more minutes to crisp chicken skin.
10. Garnish with fresh herbs and serve with lemon wedges.

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Notes

For crispier skin, broil for 2-3 minutes after baking. Substitute brown rice but increase liquid by 1/4 cup and bake time by 15 minutes.

Lemon Cream Pie Bars with Graham Crust: A Zesty, No-Fuss Dessert

There’s something magical about the combination of tangy lemon and sweet cream, especially when it’s nestled in a buttery graham cracker crust. These Lemon Cream Pie Bars with Graham Crust are the kind of dessert that makes you close your eyes and sigh after the first bite—bright, creamy, and just the right amount of indulgence. Whether you’re hosting a summer picnic, need a potluck showstopper, or simply want to treat yourself, these bars deliver without the fuss of a traditional pie.

I first made these for a friend’s baby shower, and let’s just say they disappeared faster than the diaper raffle prizes. The best part? They’re easy. No rolling out dough or wrestling with a pie crust—just press, pour, and chill. If you love the vibrancy of lemon desserts but crave the simplicity of a bar cookie, this recipe is your new best friend. Plus, that graham cracker crust? It’s like a cozy hug for the luscious lemon filling. Trust me, you’ll want to bookmark this one.

Why You’ll Love These Lemon Cream Pie Bars

Here’s why this recipe deserves a permanent spot in your dessert rotation:

• No-bake filling: Perfect for hot summer days when turning on the oven feels like a crime.
• Make-ahead magic: These bars taste even better after chilling overnight.
• Crowd-pleaser: Balances tangy and sweet for wide appeal (even for picky eaters!).
• Versatile: Swap the graham crust for shortbread or add berries for a twist.

How to Make Lemon Cream Pie Bars with Graham Crust

Ingredients You’ll Need

• For the crust: Graham cracker crumbs, melted butter, sugar, and a pinch of salt.
• For the filling: Cream cheese, sweetened condensed milk, lemon juice + zest, and vanilla.
• Optional: Whipped cream or fresh berries for garnish.

Step-by-Step Instructions

1. Prep the crust: Mix graham crumbs, melted butter, sugar, and salt. Press into a lined 9×9 pan and chill.
2. Make the filling: Beat cream cheese until smooth, then blend in condensed milk, lemon juice, zest, and vanilla.
3. Assemble: Pour filling over the crust and spread evenly. Chill for 4+ hours (overnight is ideal).
4. Serve: Cut into squares and top with whipped cream or berries if desired.

Pro Tips for Success

• Use fresh lemon juice for the brightest flavor—bottled just isn’t the same.
• For a firmer crust, bake it at 350°F for 8 minutes before adding the filling.
• Love coconut? Add ½ cup toasted coconut to the crust mixture for a tropical twist.

Variations to Try

These bars are endlessly adaptable! Here are a few fun spins:

• Berry Swirl: Swirl raspberry jam into the filling before chilling.
• Key Lime: Substitute lime juice and zest for a Florida-inspired treat.
• Meyer Lemon: Use sweeter Meyer lemons for a milder citrus kick.

For more lemon dessert inspiration, check out our Lemon Blueberry Cheesecake Bars or these Lemon Curd Thumbprint Cookies.

Whether you’re a lemon dessert devotee or just craving a little sunshine in your baking, these Lemon Cream Pie Bars with Graham Crust are guaranteed to delight. They’re proof that the simplest recipes often steal the show—no fancy techniques required, just big, bright flavor. Whip up a batch, share them (or don’t!), and savor every creamy, tangy bite. For more easy dessert ideas, explore our No-Bake Desserts collection—because sometimes, the oven deserves a day off.

Lemon Cream Pie Bars with Graham Crust

• Author: Baking Enthusiast

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These Lemon Cream Pie Bars feature a buttery graham cracker crust topped with a luscious lemon cream filling, finished with a light dusting of powdered sugar. Perfect for summer gatherings or anytime you crave a tangy-sweet treat!

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Ingredients

Scale 1x2x3x

For the Crust:

• For the Graham Cracker Crust:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the Lemon Cream Filling:
• 1 (14 oz) can sweetened condensed milk
• 3 large egg yolks
• 1/2 cup freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1/4 teaspoon salt
• For Garnish:
• Powdered sugar, for dusting

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Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
3. Prepare the filling: In a separate bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, and salt until smooth.
4. Pour the filling over the warm crust and spread evenly. Bake for 15-18 minutes or until the filling is set (edges may puff slightly).
5. Cool completely at room temperature, then refrigerate for at least 2 hours (preferably overnight).
6. Lift bars out using parchment overhang, dust with powdered sugar, and slice into squares. Serve chilled.

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Notes

For a stronger lemon flavor, increase zest to 1 tablespoon. Store leftovers covered in the refrigerator for up to 5 days. Bars freeze well for up to 1 month—thaw in fridge before serving.

Spring Garden Quiche with Asparagus and Spinach

There’s something magical about springtime cooking—when the first tender asparagus spears poke through the soil and leafy greens like spinach return to farmers’ markets. This Spring Garden Quiche with Asparagus and Spinach is my love letter to the season, packed with fresh flavors and a buttery, flaky crust. Whether you’re hosting a Mother’s Day brunch or simply craving a wholesome weeknight meal, this quiche delivers comfort and brightness in every bite.

I’ll admit, quiche used to intimidate me. The idea of making a crust from scratch felt like a culinary hurdle, but trust me, this recipe is forgiving (and so worth it!). The combination of creamy eggs, nutty Gruyère cheese, and vibrant spring vegetables makes this dish feel both elegant and approachable. Plus, it’s a fantastic way to use up those seasonal veggies before they disappear. Serve it warm with a simple side salad, or enjoy a slice cold straight from the fridge—it’s delicious either way!

Why You’ll Love This Spring Garden Quiche

This isn’t just any quiche—it’s a celebration of spring’s bounty. Here’s why it’ll become a staple in your kitchen:

• Seasonal & Fresh: Asparagus and spinach shine in this dish, offering a crisp, earthy flavor.
• Meal Prep Friendly: Make it ahead for easy breakfasts or lunches throughout the week.
• Versatile: Swap in other spring veggies like leeks or peas if you’d like!
• Crowd-Pleasing: Perfect for brunches, picnics, or even a light dinner.

How to Make Spring Garden Quiche with Asparagus and Spinach

Ingredients You’ll Need

• 1 pre-made pie crust (or homemade if you’re feeling ambitious!)
• 6 large eggs
• 1 cup heavy cream
• 1 cup fresh spinach, roughly chopped
• 1/2 lb asparagus, trimmed and cut into 1-inch pieces
• 1 cup shredded Gruyère cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Step-by-Step Instructions

1. Prep the Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork. Blind bake for 10 minutes to prevent sogginess.
2. Sauté the Veggies: Heat olive oil in a skillet over medium heat. Add asparagus and sauté for 3–4 minutes until slightly tender. Toss in spinach and cook just until wilted. Set aside.
3. Whisk the Egg Mixture: In a bowl, whisk eggs, cream, salt, and pepper until smooth.
4. Layer & Bake: Sprinkle half the cheese over the pre-baked crust. Spread the veggies evenly, then pour the egg mixture over top. Finish with the remaining cheese. Bake for 35–40 minutes until the center is set and the top is golden.
5. Cool & Serve: Let the quiche rest for 10 minutes before slicing. Enjoy warm or at room temperature!

Tips for the Perfect Quiche

Here are a few tricks I’ve learned along the way:

• Blind Baking is Key: Don’t skip pre-baking the crust—it ensures a crisp base.
• Don’t Overcook: The quiche should jiggle slightly in the center when pulled from the oven; it’ll firm up as it cools.
• Cheese Swap: No Gruyère? Try sharp cheddar or Swiss for a similar meltiness.

For more spring-inspired dishes, check out our Fresh Spring Salad Roundup or this Foolproof Pie Crust Guide.

Pairing Suggestions

This quiche pairs beautifully with a crisp white wine like Sauvignon Blanc or a light homemade iced tea. For sides, try a simple arugula salad or roasted potatoes.

There you have it—a quiche that’s as delightful to make as it is to eat. Whether you’re savoring a quiet morning with a slice or sharing it with loved ones, this Spring Garden Quiche with Asparagus and Spinach is sure to bring a little sunshine to your table. Happy cooking, and may your spring be filled with delicious meals and fresh beginnings!

Spring Garden Quiche with Asparagus and Spinach

• Author: The Seasonal Chef

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Description

A light and flavorful quiche packed with fresh spring vegetables, creamy eggs, and a flaky crust. Perfect for brunch or a light dinner.

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Ingredients

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For the Crust:

• For the crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 3–4 tablespoons ice water
• For the filling:
• 1 tablespoon olive oil
• 1/2 cup chopped asparagus (1-inch pieces)
• 1 cup fresh spinach, roughly chopped
• 1/4 cup diced onion
• 1 clove garlic, minced
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup shredded Gruyère cheese

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Instructions

1. Prepare the Crust:

1. 1. Prepare the crust: In a food processor, combine flour and salt. Add chilled butter and pulse until mixture resembles coarse crumbs.
2. 2. Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. 3. Preheat oven to 375°F (190°C). Roll out dough on a floured surface and transfer to a 9-inch pie dish. Trim edges and prick bottom with a fork. Line with parchment and pie weights, then blind bake for 15 minutes. Remove weights and bake 5 more minutes.
4. 4. Make the filling: Heat olive oil in a skillet over medium heat. Sauté asparagus, spinach, onion, and garlic for 3-4 minutes until softened. Let cool slightly.
5. 5. In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
6. 6. Assemble: Sprinkle half the cheese over the pre-baked crust. Spread vegetable mixture evenly, then pour egg mixture over top. Sprinkle remaining cheese.
7. 7. Bake for 35-40 minutes until center is set and top is golden. Let cool 10 minutes before slicing.

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Notes

For a crispier crust, brush the pre-baked shell with beaten egg white before adding filling. Substitute Swiss cheese if Gruyère is unavailable. Leftovers keep refrigerated for 3 days.