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Easy Spring Vegetable Quiche Recipe with Asparagus Peas and Gruyère for Perfect Brunch

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A light yet satisfying spring vegetable quiche featuring asparagus, peas, and nutty Gruyère cheese, perfect for a quick and impressive brunch.

Ingredients

Scale
  • 1 store-bought 9-inch pie crust (or homemade)
  • 1 bunch asparagus (about 12–15 spears), trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 cup shredded Gruyère cheese
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • a pinch of nutmeg (optional)
  • 1 tablespoon olive oil or butter
  • 1 tablespoon chopped fresh chives or parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the crust: press store-bought crust into pie dish, trim excess, prick bottom with fork, and chill for 10 minutes.
  3. Blind bake the crust: line with parchment paper or foil, fill with pie weights or dried beans, bake for 12 minutes, remove weights and bake 5 more minutes until lightly golden.
  4. Heat olive oil or butter in a skillet over medium heat. Sauté asparagus pieces for about 3 minutes until bright green and slightly tender. Add peas and cook for another minute. Remove from heat and set aside.
  5. In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
  6. Spread sautéed vegetables evenly over the pre-baked crust. Sprinkle grated Gruyère on top. Carefully pour the custard mixture over the filling, filling the crust almost to the top but not overflowing.
  7. Bake on the middle rack for 35-40 minutes, or until custard is set but slightly jiggly in the center and edges are golden brown. Tent with foil if crust browns too fast.
  8. Let the quiche cool for at least 10 minutes before slicing.
  9. Garnish with fresh herbs like chives or parsley before serving.

Notes

Blind baking the crust is essential to avoid soggy bottom. Use room temperature eggs and dairy for smooth custard. Watch the quiche closely after 30 minutes to avoid overbaking. Let quiche rest before slicing for best texture. Tent crust with foil if browning too fast.

Nutrition

Keywords: spring vegetable quiche, asparagus quiche, pea quiche, Gruyère quiche, easy brunch recipe, savory pie, spring brunch, vegetarian quiche

Find it online: https://lumalunch.com/easy-spring-vegetable-quiche-recipe-with-asparagus-peas-and-gruy-e-re-for-perfect-brunch/