Spring Vegetable and Feta Quiche

Name: Spring Vegetable and Feta Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1 (9-inch) Pie crust, pre-made or homemade; 1 tbsp Olive oil; 1/2 cup Yellow onion, finely chopped; 1 cup Asparagus spears, trimmed and cut into 1-inch pieces; 2 cups Fresh spinach, roughly chopped; 1/2 cup Red bell pepper, diced; 4 large Eggs; 1 1/2 cups Milk (whole or 2%) or half-and-half; 1/2 cup Feta cheese, crumbled; 1/4 tsp Salt; 1/8 tsp Black pepper; Pinch Nutmeg (optional)

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Embrace the freshness of spring with this delightful quiche, a perfect centerpiece for brunch or a light dinner. A buttery, flaky pie crust holds a creamy egg custard infused with a medley of tender asparagus, vibrant spinach, and sweet bell peppers. Crumbles of tangy feta cheese add a wonderful depth of flavor, making every bite a celebration of the season's bounty.

speichern

Prep Time20 min

Cook Time45 min

Servings6-8 servings

DifficultyEasy

Equipment

9-inch Pie PlateLarge SkilletWhiskMixing Bowls

Instructions

1
Preheat oven to 375°F (190°C). If using a raw pie crust, blind bake it for 10-12 minutes until lightly golden. If using a pre-baked crust, skip this step. Set aside.
2
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add asparagus and red bell pepper and cook for another 3-5 minutes until tender-crisp. Stir in spinach and cook until just wilted. Remove from heat.
3
In a large bowl, whisk together eggs, milk (or half-and-half), salt, pepper, and nutmeg until well combined.
4
Evenly spread the sautéed vegetables and crumbled feta cheese into the bottom of the pre-baked pie crust.
5
Carefully pour the egg mixture over the vegetables and cheese in the pie crust. Ensure the filling is evenly distributed.
6
Bake for 35-45 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be lightly golden. Let the quiche cool for at least 10-15 minutes before slicing and serving.

Nutrition

Calories320 kcal

Protein15g

Fat22g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables?

Absolutely! Feel free to substitute with other spring vegetables like peas, chopped broccoli, or leeks. Just ensure they are pre-cooked or sautéed until tender-crisp before adding to the quiche.

How do I prevent a soggy crust?

Blind baking the crust before adding the filling is key to preventing a soggy bottom. You can also brush the bottom of the baked crust with a thin layer of egg white before filling and baking.

Can I make this ahead of time?

Yes, quiche is excellent for making ahead. Bake it completely, let it cool, then cover and refrigerate for up to 2-3 days. Reheat gently in a 300°F (150°C) oven until warmed through.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.