Spring Vegetable Quiche
This recipe celebrates the fresh flavors of spring with seasonal vegetables and herbs. It's also a great make-ahead dish that can be reheated for a quick and easy breakfast or lunch throughout the week.
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Servings: 6 servings
Equipment
- 1 9-inch pie pan
- 1 mixing bowl
Ingredients
- 1 pre-made pie crust
- 1 cup of asparagus trimmed and cut into 1-inch pieces
- 1 cup of peas
- 1/2 cup of scallions sliced
- 8 teaspoons of fresh dill chopped
- 8 teaspoons of fresh parsley chopped
- 8 teaspoons of fresh chives chopped
- 4 eggs
- 1 cup of whole milk
- Salt and pepper to taste
- Optional: crumbled feta cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Line a 9-inch pie dish with the pre-made crust and prick the bottom with a fork.
- In a large bowl, whisk together the eggs and milk until well-combined.
- Add the asparagus, peas, scallions, herbs, and a pinch of salt and pepper to the bowl and stir to combine.
- Pour the mixture into the prepared crust.
- If desired, sprinkle crumbled feta cheese over the top of the quiche.
- Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
- Let cool for a few minutes before slicing and serving.