The delicate aroma of fresh asparagus and thyme fills the kitchen as this spring vegetable quiche bakes to golden perfection. With its flaky buttery crust cradling tender leeks, spinach, and creamy goat cheese custard, it captures the essence of the season in every bite. The combination of Gruyère and herbs adds a subtle tang that makes it irresistible for brunch or a light dinner.
This quiche fits seamlessly into busy mornings or weekend gatherings, serving eight with ease. It reheats well or tastes just as good at room temperature, making it a go-to for entertaining. Busy moms and professionals appreciate how the make-ahead elements save time without sacrificing flavor.
Why We Love This Recipe
- Flaky Buttery Crust: The homemade dough creates a tender, golden base that elevates the fresh vegetables inside.
- Seasonal Freshness: Asparagus and leeks bring bright, springtime flavors that pair perfectly with the creamy egg filling.
- Versatile Serving: Enjoy it warm for brunch or chilled for picnics, appealing to family and guests alike.
- Make-Ahead Ease: Prepare components ahead to simplify busy schedules while keeping the dish delicious.
Fresh Spring Vegetable Quiche
- Prep Time: 45 minutes (plus 1 hour chilling)
- Cook Time: 80-90 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Breakfast/Brunch
- Method: Bake
- Cuisine: French
- Diet: Vegetarian
Description
A savory spring vegetable quiche featuring fresh asparagus, leeks, spinach, and herbs in a creamy egg custard with goat cheese and Gruyère, baked in a flaky buttery crust.
Ingredients
- 2 cups all-purpose flour
- ½ tsp kosher salt
- 12 tbsp cold unsalted butter, diced
- 1 large egg yolk
- ½ cup + 1 tbsp ice-cold water
- 1 leek, chopped (white and light green parts only), thoroughly rinsed
- 2 garlic cloves, finely chopped
- ¾ cup thinly sliced asparagus (cut on the bias)
- 6 sprigs fresh thyme, leaves roughly chopped
- 10 oz frozen spinach, thawed and squeezed dry
- 6 large eggs
- 2 cups heavy cream
- 1 cup whole milk
- 4 oz garlic-and-herbs chèvre (softened goat cheese)
- 4 oz Gruyère cheese, grated
- Kosher salt and black pepper, to taste
Instructions
- Prepare the Pie Crust: In a food processor, combine flour and salt. Pulse briefly. Add 10 tablespoons of the cold, diced butter and pulse until the mixture resembles coarse crumbs. Incorporate the egg yolk and ice water, pulsing until a shaggy dough forms. Gently gather the dough, form into a disk, wrap in plastic, and chill for at least an hour.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness, forming roughly a 16-inch circle. Carefully transfer the dough into a 9-inch springform pan, pressing it firmly into the bottom and up the sides. Prick the bottom and sides with a fork.
- Prepare the Vegetables: Melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add the chopped leek and cook until softened, about 5 minutes. Stir in the chopped garlic, asparagus, and thyme, cooking for another 3-5 minutes until the asparagus is tender-crisp. Add the thoroughly drained spinach, cooking for 2 minutes to evaporate any remaining moisture. Season with a pinch of salt and pepper.
- Assemble the Quiche: In a medium bowl, whisk together the eggs, heavy cream, and whole milk. Season with salt and pepper. Whisk in the softened garlic-and-herb chèvre until mostly smooth, then fold in the grated Gruyère.
- Spread the sautéed vegetable mixture evenly into the prepared pie crust. Pour the egg and cheese custard over the vegetables, filling the crust to its lowest edge.
- Place the springform pan on a baking sheet to catch any potential drips. Bake for 80 to 90 minutes, or until the quiche center is mostly set with a slight jiggle, and the crust is golden brown. If the crust edges darken too quickly, loosely cover them with foil.
- Allow the quiche to cool for at least 15-20 minutes before slicing and serving.
Notes
- Ensure spinach is thoroughly squeezed dry to avoid excess moisture in the quiche.
- The quiche can be served warm or at room temperature.
- Store leftovers in the refrigerator for up to 3 days.
Ingredients to make Spring Vegetable Quiche
These ingredients come together to highlight the best of spring produce in a comforting, savory pie. Opting for high-quality butter and fresh herbs ensures a richer flavor and flakier texture in every slice.
- All-purpose flour – Forms the base of the flaky pie crust for structure and tenderness.
- Kosher salt – Seasons the dough and filling to enhance overall savory notes.
- Unsalted butter – Provides richness and flakiness in the crust while sautéing vegetables.
- Egg yolk – Binds the dough for easy handling and adds subtle richness.
- Ice-cold water – Helps create a shaggy dough that chills properly for rolling.
- Leek – Adds mild onion flavor when sautéed, forming the aromatic base of the filling.
- Garlic cloves – Infuses the vegetables with a subtle, savory depth.
- Asparagus – Brings crisp, fresh spring texture and color to the quiche.
- Fresh thyme – Offers earthy herbal notes that complement the creamy custard.
- Frozen spinach – Provides nutrient-packed greens; thaw and squeeze dry to avoid sogginess.
- Large eggs – The foundation of the creamy custard that sets during baking.
- Heavy cream – Creates a silky, rich texture in the egg filling.
- Whole milk – Lightens the custard while maintaining creaminess.
- Garlic-and-herbs chèvre – Adds tangy, softened goat cheese flavor to the custard.
- Gruyère cheese – Brings nutty, melty goodness when folded into the filling.
- Black pepper – Seasons to taste for a gentle kick in the vegetables and custard.
How to Make Spring Vegetable Quiche
Step 1: Prepare the Pie Crust
In a food processor, combine the flour and salt, then pulse briefly before adding 10 tablespoons of cold diced butter and pulsing until it resembles coarse crumbs. Incorporate the egg yolk and ice water, pulsing just until a shaggy dough forms, then gently gather it into a disk, wrap in plastic, and chill for at least one hour. This step ensures a tender, flaky crust that holds the filling well.
Step 2: Roll Out and Prep the Crust
Preheat the oven to 375°F, then on a lightly floured surface, roll the chilled dough to about 1/4-inch thickness into a 16-inch circle. Transfer it carefully to a 9-inch springform pan, pressing firmly into the bottom and sides, and prick with a fork to prevent bubbling. Placing it on a baking sheet helps catch any drips during baking.
Step 3: Sauté the Vegetables
Melt the remaining 2 tablespoons of butter in a skillet over medium heat, add the chopped leek, and cook until softened, about 5 minutes. Stir in the garlic, asparagus, and thyme, cooking for 3-5 minutes until the asparagus is tender-crisp, then add the drained spinach for 2 more minutes to remove moisture, seasoning with salt and pepper. This prevents a watery quiche and builds layered flavors.
Step 4: Make the Custard Filling
In a medium bowl, whisk together the eggs, heavy cream, and whole milk, seasoning with salt and pepper. Whisk in the softened garlic-and-herb chèvre until mostly smooth, then fold in the grated Gruyère for even distribution. The custard should be silky and pourable before assembly.
Step 5: Assemble the Quiche
Spread the sautéed vegetable mixture evenly into the prepared crust, then pour the egg and cheese custard over it, filling to the lowest edge of the crust. Ensure the vegetables are distributed for balanced bites in every slice. This step sets up the quiche for even baking.
Step 6: Bake the Quiche
Bake on the prepared baking sheet for 80 to 90 minutes, until the center is mostly set with a slight jiggle and the crust is golden brown; loosely cover the edges with foil if they darken too quickly. The long bake time allows the custard to firm up gently without cracking. Monitor for doneness to achieve a creamy texture.
Step 7: Cool Before Serving
Allow the quiche to cool for at least 15-20 minutes in the pan to set fully and make slicing easier. Cooling helps the flavors meld and prevents the filling from running when cut. Serve warm or at room temperature for the best taste.
Pro Tips for Success
- Squeeze Spinach Dry: Thoroughly drain the thawed spinach to prevent excess moisture that could make the quiche soggy.
- Chill Dough Fully: Let the crust dough rest in the fridge for the full hour to ensure it rolls out without cracking.
- Watch Crust Edges: Cover with foil midway if browning too fast, keeping the crust golden without burning.
- Check Center Jiggle: Bake until just set with a slight wobble for a creamy, not overcooked, custard texture.
How to Serve Spring Vegetable Quiche
Garnishes
I love adding a sprinkle of fresh chives or microgreens on top for a pop of color and herbal brightness. A light dusting of grated Gruyère right after baking melts slightly, enhancing the cheesy warmth. These simple touches make each slice feel elegant without extra effort.
Side Dishes
Pair it with a crisp green salad dressed in vinaigrette to balance the creamy filling with fresh acidity. Roasted fingerling potatoes add a hearty, golden crunch that complements the quiche’s tenderness. For brunch, fresh fruit like berries brings a sweet contrast to the savory notes.
Creative Ways to Present
I often slice it into wedges and arrange on a wooden board with small forks for easy sharing at gatherings. For picnics, cut into squares and wrap individually for portable, cozy bites. Layering edible flowers around the edges gives a springtime vibe that’s visually appealing.
Make Ahead and Storage
Storing Leftovers
I store slices of the baked quiche in an airtight container in the refrigerator, where it keeps well for up to three days. This makes it perfect for quick weekday lunches without losing flavor. Just cover tightly to maintain the crust’s flakiness.
Freezing
For longer storage, wrap individual slices tightly in plastic wrap and foil before placing in a freezer bag, where it can last up to two months. Thaw overnight in the fridge to preserve texture. This option is great for busy weeks ahead.
Reheating
I reheat slices in a 350°F oven for 10-15 minutes, covered with foil to prevent drying out the custard. For faster results, use the microwave on medium power in 30-second bursts until warmed through. Either way, it revives the fresh, creamy quality nicely.
