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Creamy Spring Vegetable Quiche with Swiss Cheese

creamy spring vegetable quiche with swiss cheese - featured image
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A simple and elegant quiche packed with fresh spring vegetables and creamy Swiss cheese, perfect for brunch, lunch, or a light dinner.

Ingredients

Scale
  • 1 9-inch (23 cm) pre-made pie crust or homemade flaky pastry
  • 4 large eggs, room temperature
  • 1 cup (240 ml) half-and-half or whole milk (or unsweetened almond milk for lighter version)
  • 1 ½ cups (150 g) Swiss cheese, shredded (Emmental or Gruyère-style recommended)
  • 1 cup (150 g) asparagus tips, chopped (fresh or frozen)
  • ½ cup (75 g) peas, fresh or frozen
  • ½ cup (75 g) thinly sliced leeks or green onions
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Unroll and fit pie crust into a 9-inch pie dish, trimming excess edges. Prick bottom with a fork.
  2. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden.
  3. Melt butter in a skillet over medium heat. Sauté asparagus, peas, and leeks for 4-5 minutes until tender but still crisp. Season with salt and pepper. Remove from heat and cool slightly.
  4. In a large bowl, whisk together eggs, half-and-half, salt, pepper, and thyme until smooth and frothy. Stir in shredded Swiss cheese, reserving a small handful for topping.
  5. Add sautéed veggies to custard mixture and gently fold to combine. Pour filling evenly into partially baked crust.
  6. Sprinkle reserved Swiss cheese evenly on top.
  7. Bake on middle rack for 35-40 minutes until filling is set but slightly wobbly in center. A knife inserted should come out mostly clean.
  8. Cool on wire rack for at least 15 minutes before slicing. Garnish with fresh parsley.

Notes

Blind baking the crust is essential to prevent sogginess. Use room temperature eggs for smooth custard. Cover crust edges with foil if browning too quickly. Gently shake pie dish after pouring filling for even custard texture. Sauté veggies until tender but still crisp for best texture contrast.

Nutrition

Keywords: quiche, spring vegetables, Swiss cheese, brunch, easy recipe, homemade quiche, vegetarian

Find it online: https://fuzzyforker.com/creamy-spring-vegetable-quiche-with-swiss-cheese-easy-homemade-recipe/