If you’re looking for something to brighten up your spring meal, this spring veggie and feta quiche is just perfect! And not only is it yummy and wholesome, it is also so very easy to make! Quiche is a great addition to any breakfast or brunch.
This post is about the perfect spring veggie and feta quiche!
Jump to RecipeSpring Veggies
When spring rolls around, its nice to enjoy all the fresh produce again! This quiche uses three of my favorite of the spring veggies, but there are also others that you can add to your liking. Sweet peas, asparagus, and spinach go perfectly with the salty feta. But you can feel free to add in your favorites.
When it comes to the peas and asparagus, giving it a quick blanch assures that they are the perfect texture in the quiche.
The Crust
There are so many recipes out there for the perfect pie crust, and if you want to use one of them, or your own recipe I encourage you to do so! But for me, the main draw of a good quiche is the filling. So for this spring veggie and feta quiche I prefer using a store bought crust. It is still delicious, but it also makes it so much quicker and easier.
I also love fluting my pie crust to make it look extra fancy and special. Its as simple as pinching the crust between your fingers to make that iconic shape. But a simple fork around the edge can also give the pie crust a finished look.
Tips
- I like to blanch the asparagus and peas quickly in some water. You can use fresh peas or frozen. Bring a small pan of salted water to boil, drop in the veggies and allow them to become the vibrant green color (about 1 minute). Then remove from the water and allow to cool.
- When cooking, you know a quiche is done when it is completely domed in the middle. Make sure that you let the center rise also, so you know it is cooked through.
- I also sometimes cover the crust edge to make sure it doesn’t burn. You can do that with foil pieces around the edge, or silicone covers like these.
Spring Veggie and Feta Quiche
Equipment
- 1 Pie pan aluminum/glass
Ingredients
- 1 Pie crust 9inch
- 6 Eggs large
- 1 cup Heavy Cream
- 4 oz Feta
- 6-8 stalks Asparagus chopped into 1-2in pieces
- 1/3 cup Sweet Peas
- 1/2 cup Spinach fresh
- 1 tsp Oregano
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Unroll the pie crust into the pie can and flute the edges.
- Boil salted water and blanch the asparagus and peas for about 1 minute, then remove from the water and allow to cool.
- In the pie pan, sprinkle the feta cheese along the bottom of the crust. Add in the fresh spinach and the cooled peas and asparagus, spreading evenly along the bottom.
- In a bowl, whisk together the eggs, heavy cream, oregano, and salt and pepper.
- Pour the mixture over the pie contents. You want the mixture to reach the top of the pie filling. If you need to, you can mix together one more egg and some heavy cream if you need more filling.
- Bake the pie in the oven for about 45 minutes to an hour. Wait until the quiche filling in completely domed through the middle.
- Remove and let rest and settle. Serve warm! Enjoy!
Enjoy!
This post is all about a delicious spring veggie and feta quiche!
If you want to see more recipes, check out the Food section of the blog!
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