Primavera Quiche
Brighten your breakfast or brunch table with this irresistible Primavera Quiche, a seasonal celebration of fresh spring vegetables nestled in a buttery, golden crust. This recipe pairs tender asparagus, juicy cherry tomatoes, and vibrant zucchini with earthy spinach, all sautéed in fragrant garlic and layered under a luscious egg custard infused with Parmesan and Gruyere cheeses. Perfect for gatherings, this crowd-pleaser delivers a harmonious balance of creamy richness and garden-fresh flavors in every bite. Ready in just over an hour and served warm or at room temperature, this quiche makes a versatile dish for any occasion. For an elegant finishing touch, a sprinkle of fresh basil adds a fragrant and flavorful garnish. Whether served as a light lunch or as part of a brunch spread, this Primavera Quiche is guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece store-bought or homemade pie crust
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.25 cup grated Parmesan cheese
- 0.75 cup shredded Gruyere cheese
- 0.5 cup asparagus, trimmed and cut into 1-inch pieces
- 0.5 cup cherry tomatoes, halved
- 0.5 cup zucchini, diced small
- 1 cup baby spinach
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
Instructions
Preheat the oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie dish, trimming and crimping the edges as desired.
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then carefully remove the weights and paper. Return to the oven for another 5 minutes or until lightly golden. Remove and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the asparagus, zucchini, and cherry tomatoes to the skillet. Sauté for 4-5 minutes until just tender. Stir in the baby spinach and cook for 1-2 minutes until wilted. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, Parmesan cheese, salt, and black pepper until fully combined.
Spread the sautéed vegetable mixture evenly over the blind-baked crust. Sprinkle the shredded Gruyere cheese on top.
Carefully pour the egg mixture over the vegetables and cheese, ensuring it is evenly distributed.
Place the quiche on a baking sheet to catch any drips, then bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.
Remove the quiche from the oven and allow it to cool for 10-15 minutes before slicing.
Garnish with chopped fresh basil and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1109 mg | 370% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 14.4 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1395 mg | 107% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
