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

Scale 1x2x3x

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.