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Spring Vegetable Quiche
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  • CourseBreakfast
  • 1 premade pie crust
  • 5 large cage-free eggs
  • 1 bunch organic asparagus chopped
  • 1 bunch spring onions chopped (or green onions)
  • 4 oz. chèvre room-temp (or cheese of choice, shredded)
  • ¼ cup heavy cream
  • 1 Tbsp. fresh flat-leaf parsley minced
  • 1 Tbsp. fresh chives minced
  • 2 Tbsp. olive oil
  • kosher salt
  • black pepper freshly ground
  1. Preheat oven to 425° F. Line a baking sheet with aluminum foil and place chopped asparagus and spring onions in single layer. Drizzle with 2 Tbsp. olive oil and season with salt and pepper. Roast 10–12 minutes, turning once, until tender and lightly browned. If using green onions, roast asparagus for 6-8 minutes before adding green onions to baking sheet. Once veggies are roasted, transfer to a small bowl. Reduce oven heat to 375° F.
  2. Whisk room-temp cheese, heavy cream, eggs, parsley and chives in a large bowl; season with salt and pepper. Pour into pie crust. Add in roasted veggies, spreading evenly. Bake quiche until edges of crust are golden brown and filling has set, about 30-35 minutes.
  3. Let cool in pan for at least 20 minutes. May be refrigerated overnight prior to serving. Serve warm or at room temp.
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