Spring Garden Quiche with Asparagus and Spinach: A Fresh Celebration of the Season
There’s something magical about spring produce—tender asparagus, vibrant spinach, and fresh herbs that practically beg to be turned into something delicious. This Spring Garden Quiche with Asparagus and Spinach is my love letter to the season, a dish that’s as bright and welcoming as a sunny morning. Whether you’re hosting a Mother’s Day brunch or just treating yourself to a cozy weekend meal, this quiche is here to delight.
I’ll admit, I used to be intimidated by quiche. Would the crust turn out flaky? Could I avoid the dreaded soggy bottom? But after years of tweaking (and a few hilarious kitchen mishaps), I’ve landed on a foolproof method that’s both forgiving and fabulous. The secret? A mix of creamy eggs, tangy goat cheese, and just the right amount of seasonal veggies. Trust me, even the pickiest eaters will come back for seconds.
Why You’ll Love This Spring Garden Quiche
This isn’t just another quiche—it’s a celebration of spring on a plate. Here’s why it’s a must-try:
- Seasonal superstar: Packed with asparagus and spinach, it’s a delicious way to enjoy spring’s bounty.
- Meal-prep friendly: Tastes just as good reheated, making it perfect for busy weeks.
- Versatile: Serve it warm for brunch or at room temperature for a picnic.
- Crowd-pleaser: Works for vegetarians (or add bacon for meat lovers—no judgment here!).
How to Make Spring Garden Quiche with Asparagus and Spinach
Ingredients You’ll Need
- 1 pre-made pie crust (or make your own for extra bragging rights)
- 6 large eggs
- 1 cup heavy cream
- 1 cup fresh spinach, roughly chopped
- 1/2 lb asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup crumbled goat cheese
- 1/4 teaspoon nutmeg (trust me on this!)
- Salt and pepper to taste
Step-by-Step Instructions
- Prep the crust: Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes to avoid sogginess.
- Sauté the veggies: In a skillet, lightly cook asparagus until bright green, then wilt the spinach. Let cool slightly.
- Whisk the filling: Beat eggs, cream, nutmeg, salt, and pepper until smooth.
- Layer it up: Spread veggies and goat cheese in the crust, then pour egg mixture over.
- Bake: 35–40 minutes until the center is set and the top is golden. Let rest 10 minutes before slicing.
Tips for Quiche Success
Want to make this quiche even better? Here are my pro tips:
- Blind baking is key: A par-baked crust ensures a crisp base. Use pie weights or dried beans if you don’t have fancy tools.
- Don’t overbake: The quiche will continue to set as it cools. Look for a slight jiggle in the center.
- Customize it: Swap goat cheese for feta or add mushrooms for extra earthiness. For more spring inspiration, try my Spring Salad Collection.
Frequently Asked Questions
Can I make this quiche ahead of time?
Absolutely! Bake it the day before and reheat at 300°F for 15 minutes. The flavors meld beautifully overnight.
What’s the best way to store leftovers?
Keep refrigerated for up to 3 days. Reheat slices in the oven or toaster oven for best texture.
Can I freeze spring vegetable quiche?
Yes! Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
Is there a dairy-free alternative?
Swap cream for coconut milk and use dairy-free cheese. Check out Minimalist Baker for great plant-based tips.
How do I prevent a soggy quiche crust?
Blind baking is crucial! Also, pat veggies dry after cooking to remove excess moisture.
What pairs well with asparagus quiche?
A light salad, fresh fruit, or roasted potatoes complete the meal. For drinks, try these spring cocktails.
Whether you’re welcoming spring with a garden brunch or just craving a slice of comfort, this quiche is here to deliver. The creamy filling, flaky crust, and pops of green make every bite feel like a celebration. And if you’re anything like me, you’ll find yourself making it all season long—because nothing says “spring” quite like a table filled with good food and even better company.
Spring Garden Quiche with Asparagus and Spinach
Description
A light and flavorful quiche packed with fresh spring vegetables like asparagus and spinach, nestled in a flaky homemade crust. Perfect for brunch or a light dinner.
Ingredients
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 small onion, diced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cups fresh spinach, roughly chopped
- 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
Instructions
1. Prepare the Crust:
- 1. Prepare the crust: In a food processor, pulse flour and salt. Add chilled butter and pulse until mixture resembles coarse crumbs.
- 2. Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- 3. Preheat oven to 375°F (190°C). Roll out dough on a floured surface and fit into 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. Make the filling: Heat olive oil in a skillet. Sauté onion for 3 minutes, then add asparagus and cook for 4 more minutes. Stir in spinach until wilted. Remove from heat.
- 5. Whisk together eggs, milk, cream, salt, pepper, and nutmeg in a bowl.
- 6. Spread vegetable mixture in the pre-baked crust. Sprinkle cheese evenly over top, then pour egg mixture over everything.
- 7. Bake for 35-40 minutes until center is set and top is golden. Let cool 10 minutes before slicing.
Notes
• Substitute half-and-half for milk/cream if desired. • For a deeper flavor, roast the asparagus instead of sautéing. • Quiche can be made 1 day ahead – reheat at 300°F for 15 minutes.
