Hello, friends! Spring is in full bloom, and with it comes some of my favorite seasonal vegetables. If you’re looking for a dish that’s as vibrant as the season itself, I’m excited to share this Spring Vegetable Quiche with Fresh Chives. It’s made with sautéed leeks, roasted asparagus, and fresh chives—perfect for any brunch, lunch, or even dinner.
Asparagus is back in season, and while it doesn’t last long, it’s the star of this quiche. Fun fact: asparagus is a perennial, meaning it’ll come back year after year in your garden. So, let’s put it to good use while it’s in season!
This quiche is light yet rich in flavor, making it a fantastic addition to your Easter brunch or any springtime gathering. Trust me, this will quickly become your go-to recipe for fresh, seasonal cooking.
Why You’ll Love This Spring Vegetable Quiche
- Spring-Inspired Ingredients: Fresh asparagus, leeks, and chives are the heart of this dish. It’s a celebration of the season’s best produce.
- Perfect for Any Meal: While quiche is often thought of as breakfast, this dish is so versatile it can be enjoyed for lunch or dinner too.
- Light Yet Satisfying: The combination of eggs, creamy half-and-half, and roasted vegetables creates a filling meal without being too heavy.
- Easy to Customize: Swap in any seasonal vegetables or cheeses you have on hand. This quiche and my other roasted vegetable quiche are all about using what’s fresh and available.
Ingredients
- Premade Pie Crust (or homemade if you’re feeling adventurous!)
- Eggs
- Half and Half
- Shredded gruyere
- Olive Oil
- leek
- Aspargus
- Salt & Pepper
- Fresh Chives
Variations & Tips
- Make It Your Own: Don’t hesitate to experiment with other spring vegetables like peas, spinach, or spring onions. You can even swap out the gruyere for goat cheese or feta for a tangier flavor.
- For a Lighter Version: Use milk instead of half-and-half for a lower-fat option. The richness of the roasted vegetables will still make this quiche satisfying.
- Freezer-Friendly: This quiche freezes beautifully! Make a double batch and store one for a busy week ahead.
Why Quiche is Perfect for Every Season
I love that quiche can be both comforting and light, making it ideal for spring. This recipe works as a standout dish for Easter brunch, a picnic lunch, or even a casual weeknight dinner. Its versatility allows you to showcase the freshest ingredients, making it a true garden-to-table meal.
Final Thoughts
The Spring Vegetable Quiche with Fresh Chives is the ultimate way to embrace the flavors of the season. Whether you’re enjoying it for a leisurely brunch or packing it for lunch, this quiche is a delicious, nutritious option that will leave everyone asking for seconds.
As always, I’d love to see your versions of this dish! Share your photos on Instagram and tag @therecipenecessity—I can’t wait to see how you make this recipe your own!
Happy cooking, and enjoy those spring veggies! 🧡
Spring Vegetable Quiche with Fresh Chives
Equipment
- 1 Pie Dish
Ingredients
- 1 Premade Pie Crust or homemade if you're feeling adventurous!
- 3 tablespoon Olive Oil extra virgin
- 1 bunch Asparagus trimmed, chopped
- 1 Leek white and greens chopped
- 6 Eggs
- 1 cup Half & Half
- 1 cup Gruyere shredded
- Salt & Pepper to taste
- 1 tablespoon Fresh Chives minced
Instructions
- Set your oven to 350°F (190°C) and prepare your pie crust by fitting it into your pie dish. Parbake crust for 10 minutes.
- Toss the asparagus in olive oil, salt, and pepper, then roast at 400°F (200°C) for 20 minutes until tender and slightly caramelized. Once roasted, chop into 1-inch pieces
- In a pan over medium heat, sauté the leek with a little olive oil until soft and fragrant, about 5 minutes.
- In a mixing bowl, whisk together the eggs, half-and-half, salt, and pepper. Add in the sautéed leeks, roasted asparagus, chives, and cheese. Pour the mixture into the prepared pie crust.
- Bake for 35-40 minutes or until the quiche is golden brown and the center is set. Let it cool for a few minutes before slicing.
- Garnish with fresh chives. Serve warm or at room temperature, with a simple salad or crusty bread on the side.
Brenda Puhlman says
This looks absolutely delicious! I love how fresh and vibrant the ingredients are—perfect for spring and early summer. Definitely adding this to my weekend brunch plans!
Shannon Robison says
And don't forget to invite me!