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!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 tablespoon butter
- 1 shallot, minced
- 2 cups veggies – I used mushrooms, asparagus, and spinach
- 8 Simply Nature Organic Grade A Cage Free Eggs
- 1 1/4 cup heavy cream
- 1 cup Emporium Selection Specialty Shredded Gouda Cheese
- 1 teaspoon salt (more to taste)
- 2 unbaked Bakehouse Creations Pie Crust
Steps
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Melt the butter over medium high heat. Add the mushrooms; sauté until browned and soft. Add the shallots; sauté until fragrant. Add asparagus; sauté until softened and bright green. Season with a pinch of salt.
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Whisk eggs and heavy cream together. Add cooked veggies, cheese, and salt.
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Press pie crust into a 10-inch pie pan and gently crimp the edges so they look nice. (This recipe is enough for two quiches, so just do this twice if you’re making both at the same time.)
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Preheat the oven to 350 degrees. Poke tiny holes in the bottom of the crust with a fork. Bake the pie crust for 10 minutes, until partially baked.
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Pour the egg and veggie mixture into the pie dish (stop when you start to get to the top of the pie edges). Bake for 15 minutes.
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Remove pan from oven and cover the pie edges with a foil crown so the edges don’t overbrown. Bake for another 15 minutes.
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Slice and serve! Serve with a little spring mix salad, fruit, or muffins for brunch goals. Yum.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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