Springy Vegetable Quiche

Springy Vegetable Quiche! Fresh sautéed spring vegetables with creamy and cheesy eggs, all baked into a flaky pie crust. Easiest fancy-feeling brunch!


Spring is the season of bright and hopeful feelings and wonderful, amazing brunch food.

When we have brunch with my family, for sure the brunch item that will be for surely on the menu is my mom’s quiche. For sure. This quiche is a family favorite.

One of my main issues with quiche is the texture, but this one has the texture just right: fluffy but not overly firm, creamy but not soggy, and full of flavorful sautéed veggies while still feeling like a proper savory-pie-for-breakfast moment.

I tweaked a few things from my mom’s recipe for simplicity and personal preference, but what you see here is more or less her staple quiche recipe. Without fail, this very familiar, very beloved quiche shows up in our lives multiple times during the spring months thanks to my lovely mom and my hungry family who raves about this brunch-baked-into-a-pie situation.

Things to love about this guy:

  • Easy. Very easy.
  • Creamy and rich.
  • Freshness brought to you by spring vegetables.
  • Vegetarian (as I did here) or add bacon (as mom does)
  • Special-feeling, but not overly fancy
ALDI ingredients for vegetable quiche.

If you don’t know (but I know you do), ALDI is my favorite. It’s the grocery store with the world’s most passionate fan club (present!) thanks to its affordable prices, sustainability initiatives, and LOTS OF ORGANIC OPTIONS.

My personal ALDI faves for spring:

  • Simply Nature Organic Grade A Cage Free Large Brown Eggs
  • Simply Nature Organic Spinach
  • Mushrooms and asparagus
  • And my favorite cheese of all time – the Emporium Selection Specialty Shredded Cheese Gouda (I also love the Gruyere and Swiss blend which we used in this brunch bake)

Making The Quiche

Pie crust: check.

I like to bake mine for about ten minutes first to get it partially baked, so the bottom of the quiche doesn’t get soggy.

Uncooked pie crust in a pan.

Filling: check check.

Sautéed veggies, eggs, cream, salt, cheese… in you go.

Pouring quiche into pie crust.

And that’s it!

Bake that little miracle right up and you’ve got yourself a happy springtime brunch that feels both special and down to earth at the same time.

Will you be serving the new orange or pineapple mimosas from ALDI with your brunch? I mean… you tell me.

Picking up slice of quiche from pan.

Print

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Description

Springy Vegetable Quiche! Fresh sautéed spring vegetables with creamy and cheesy eggs, all baked into a flaky pie crust. Easiest fancy-feeling brunch!



Notes

Substitutions if you have any trouble finding ingredients right now:

  • Shallots: Any type of onion or garlic.
  • Veggies: Just about anything you have on hand! Avoid any veggies that take a long time to soften and cook.
  • Heavy Cream: Milk or half-and-half.
  • Cheese: Any cheese your heart desires!
  • Pie Crust: Make your own using this method from Sally’s Baking Addiction.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Brunch
  • Method: Bake
  • Cuisine: American

Keywords: quiche, vegetable quiche, spring quiche, brunch quiche, pie crust, spring brunch

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Thank you to ALDI for sponsoring this post!

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