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Creamy Spring Vegetable Quiche Recipe with Swiss Cheese

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A creamy and comforting spring vegetable quiche featuring tender asparagus, peas, and Swiss cheese, perfect for brunch or family gatherings.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (all-butter preferred)
  • 1 ½ cups shredded Swiss cheese (Gruyère or Emmental recommended)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream or half-and-half
  • 1 cup fresh asparagus tips, chopped (about 6–7 spears)
  • ½ cup fresh peas (shelled) or frozen peas, thawed
  • ½ cup chopped green onions (white and green parts)
  • ½ cup baby spinach, roughly chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)
  • 2 tablespoons chopped fresh parsley or chives (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the pie crust by pressing it into a 9-inch pie dish and pricking the bottom with a fork.
  3. Blind bake the crust: line with parchment paper, fill with pie weights or dried beans, bake for 12 minutes, remove weights and parchment, then bake another 5 minutes until golden.
  4. Melt butter in a skillet over medium heat. Sauté asparagus, peas, and green onions with a pinch of salt for 3-4 minutes until tender but crisp. Add spinach and cook for 1 more minute until wilted. Remove from heat and cool slightly.
  5. In a large bowl, whisk together eggs, heavy cream, remaining salt, black pepper, and nutmeg until smooth and frothy.
  6. Stir in shredded Swiss cheese and sautéed vegetables until evenly combined.
  7. Pour the filling into the prebaked crust and spread evenly.
  8. Bake on the middle rack for 30-35 minutes until custard is set but slightly jiggly in the center. A knife inserted should come out clean.
  9. Let the quiche cool for 10 minutes before serving.
  10. Garnish with chopped fresh parsley or chives.

Notes

Blind baking the crust prevents sogginess. Sauté vegetables to remove excess moisture and keep texture crisp. Use room temperature eggs and cream for a smooth custard. Tent crust edges with foil if browning too quickly. Avoid overbaking to prevent dryness.

Nutrition

Keywords: spring vegetable quiche, Swiss cheese quiche, asparagus quiche, easy quiche recipe, brunch recipe, creamy quiche

Find it online: https://tastypierecipes.com/creamy-spring-vegetable-quiche-recipe-with-swiss-cheese-easy-and-perfect/