Spring Garden Quiche with Asparagus and Spinach: A Fresh Seasonal Delight

There’s something magical about spring produce—the crisp snap of asparagus, the tender leaves of spinach, and the bright flavors that seem to whisper, “Welcome back, sunshine!” This Spring Garden Quiche with Asparagus and Spinach is my love letter to the season, a dish that’s as versatile as it is delicious. Whether you’re hosting a brunch, packing a picnic, or simply treating yourself to a cozy meal, this quiche delivers with its flaky crust, creamy filling, and garden-fresh veggies.

I first fell in love with quiche during a trip to a tiny French café, where the buttery aroma wafting from the kitchen was impossible to resist. Since then, I’ve made it my mission to create a version that’s equally irresistible but packed with spring’s bounty. The best part? It’s forgiving. Forget the stress of perfect pie crusts (store-bought works wonderfully here) or exact measurements—quiche is all about embracing imperfection and savoring every bite. Serve it warm with a side salad, or enjoy it cold the next day (if there’s any left!).

Why You’ll Love This Spring Garden Quiche

This quiche isn’t just pretty—it’s practical, too! Here’s why it’ll become a staple in your spring rotation:

• Seasonal flavors: Asparagus and spinach shine, but you can swap in peas, leeks, or even ramps.
• Meal-prep friendly: Make it ahead for easy breakfasts or lunches.
• Crowd-pleaser: Perfect for Easter, Mother’s Day, or any brunch gathering.
• Customizable: Add crumbled bacon, goat cheese, or herbs like chives or tarragon.

How to Make Spring Garden Quiche with Asparagus and Spinach

This recipe is straightforward, but here are a few tips for quiche success:

1. Blind-bake the crust: Pre-bake it for 10 minutes to avoid a soggy bottom (a tragedy in the quiche world!).
2. Sauté the veggies: Cook the asparagus and spinach briefly to remove excess moisture.
3. Whisk thoroughly: Combine eggs, cream, and seasonings well for a silky texture.
4. Don’t overbake: The center should jiggle slightly—it’ll set as it cools.

Recipe: Spring Garden Quiche with Asparagus and Spinach

Prep time: 20 mins | Cook time: 40 mins | Serves: 6

Ingredients

• 1 store-bought or homemade pie crust
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup shredded Gruyère or Swiss cheese
• 1/4 tsp nutmeg (trust me on this!)
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Blind-bake for 10 minutes.
2. In a skillet, sauté asparagus over medium heat for 3 minutes. Add spinach and cook until wilted. Set aside.
3. In a bowl, whisk eggs, cream, nutmeg, salt, and pepper until smooth.
4. Sprinkle cheese over the pre-baked crust, then layer the veggies. Pour the egg mixture over the top.
5. Bake for 30–35 minutes, until the edges are golden and the center is just set. Let cool for 10 minutes before slicing.

Serving Suggestions

Pair this quiche with a simple spring salad or roasted potatoes for a heartier meal. A drizzle of hot honey or a dollop of herbed crème fraîche takes it to the next level!

As the days grow longer and the farmers’ markets burst with color, this Spring Garden Quiche is my go-to for celebrating the season’s simplicity and abundance. It’s a reminder that the best meals often come from tossing together what’s fresh, trusting your instincts, and savoring the joy of sharing good food. If you’re craving more spring inspiration, try our Lemon Berry Tart or Herb-Roasted Chicken. Happy cooking, and here’s to sunny days ahead!

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 like asparagus and spinach, nestled in a flaky homemade 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 small onion, finely diced
• 1 cup 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

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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. 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 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. Cool slightly.
4. Make the filling: Heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes, then add asparagus and cook for 4 minutes. Stir in spinach until wilted. Remove from heat.
5. In a bowl, whisk eggs, milk, cream, salt, pepper, and nutmeg. Spread vegetable mixture in crust, sprinkle with cheese, then pour egg mixture over top.
6. 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 egg wash before adding filling. Substitute Swiss cheese if Gruyère is unavailable. Leftovers keep refrigerated for 3 days.