Light, colourful and packed with seasonal vegetables, this spring vegetable quiche is perfect for lunch, brunch or a light family dinner. A buttery pastry base filled with eggs, cheese and fresh vegetables creates a delicious meal that can be enjoyed warm or cold.
Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 6
Ingredients
Pastry
- 1 sheet ready-rolled shortcrust pastry
Filling
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 courgette, diced
- 1 red pepper, diced
- 100g asparagus, chopped
- 6 large eggs
- 250ml fresh cream
- 150g cheddar cheese, grated
- Salt and black pepper to taste
- 1 teaspoon dried mixed herbs
Method
Step 1
Preheat the oven to 180°C.
Line a 23cm quiche dish or tart tin with the pastry.
Trim the edges and prick the base with a fork.
Bake for 10 minutes.
Step 2
Heat the olive oil in a frying pan.
Cook the onion for 3 minutes.
Add the courgette, red pepper and asparagus.
Cook for 5 minutes until slightly softened.
Allow to cool.
Step 3
In a large bowl, whisk together the eggs and cream.
Add the cheese, mixed herbs, salt and pepper.
Step 4
Spread the vegetables evenly over the pastry base.
Pour the egg mixture over the vegetables.
Step 5
Bake for 30 to 35 minutes until golden and set in the centre.
Step 6
Allow the quiche to rest for 10 minutes before slicing.
Serve warm or cold.
Variations
- Add feta cheese for extra flavour.
- Replace asparagus with broccoli.
- Add baby spinach to the filling.
- Include cooked bacon or ham for a heartier version.
Tips
- Allow the vegetables to cool before adding them to the egg mixture.
- Don't overbake or the filling may become rubbery.
- Serve with a simple green salad.
- Leftovers keep well in the fridge for up to 3 days.
Conclusion
This spring vegetable quiche is fresh, colourful and easy to prepare. Packed with seasonal vegetables and a creamy cheesy filling, it's a versatile recipe that's perfect for everything from family lunches to weekend brunches.
