A Spring Quiche Recipe: Making the Most of Seasonal Produce

When I was growing up, I always wanted quiche for dinner. I didn’t understand why my friends didn’t eat quiche: They laughed at the name (too silly-sounding, too French); they didn’t like the texture (too eggy). It wasn’t familiar to them, and they only tasted mediocre versions with soggy crusts and lackluster fillings.

Luckily for me, my mother makes an exceptional quiche. Because of her, I know how good quiche can be. Buttery, flaky pie crust encasing a delicate, rich filling oozing with cheese and laden with flavorful, fresh vegetables? There’s very little not to like about that equation.

Whether you’re already on #teamquiche (can we all make that a movement?), or whether you’re skeptical of quiche’s charms, this spring quiche recipe will earn a spot on your table.

Quiche via @kingarthurflour

Packed with tender asparagus and bright green chives, it’s the perfect celebration of the season. It’s also a very good make-ahead weeknight dinner. Tangy buttermilk and grated cheese add richness to the custard base.

Quiche via @kingarthurflour

The best part is the crust: a simple no-roll pie crust. Made with oil instead of butter, the crust is pressed directly into the pan instead of rolled out. Easy and foolproof, it’s a wonderful recipe for anyone short on time or reluctant to try their hand at traditional pie crust. An added bonus: The crust happens to be vegan (although this particular quiche filling is not), so it’s a handy recipe to bookmark if you have vegan friends.

Note: You can use any pie crust recipe you like, if you have a favorite that you prefer.

Have you struggled with soggy quiche crust in the past? In this recipe, you’ll par-bake the crust first. That means partially baking the pie crust before adding the filling, which helps ensure it stays crisp. Still nervous? Try brushing the crust with egg white before par-baking to help seal it.

Another good tip: Don’t overfill the quiche. It will puff up a bit as it bakes, so leave a little space for it to “grow.” If you find yourself with extra filling, bake it in a greased muffin tin like a mini frittata of sorts.

When spring rolls around, bringing its abundance of produce, treat this quiche recipe as a loose rubric to make the most of the season.

Quiche via @kingarthurflour

If you’re lucky enough to find fiddlehead ferns or ramps, both would be fantastic in this quiche. You can also substitute other spring greens like dandelion greens or mustard greens. Pea shoots or Swiss chard would be a welcome addition.

I love making this quiche on a leisurely Sunday. It’s wonderful to have on hand for a quick dinner, and it freezes beautifully. We call it a “spring tonic quiche,” and it truly is a salve for the winter-weary soul.

Quiche via @kingarthurflour

Try this recipe as fresh spring ingredients appear. But you should also think of quiche as a vehicle for your favorite flavors (albeit a very delicious, delicate vehicle).

Quiche via @kingarthurflour

The basic formula of pie crust + custard + add-ins is a canvas for any ingredients (and is particularly well-suited to showcasing seasonal vegetables). Choose complementary cheeses, spices, and herbs to enhance the flavors of the produce you have on hand.

Tired of snow and sleet? Spring is just ahead… on a plate.

comments

    1. The Baker's Hotline

      Yes, I would completely bake the quiche, cool and reheat as needed. Happy baking! JoAnn@KAF

    2. The Baker's Hotline

      I would completely bake the quiche and cool. Refrigerate and then reheat in the oven when needed. Hope this helps. Happy baking! JoAnn@KAF

    1. The Baker's Hotline

      Not at all a laughable question, Spence! You can freeze both baked and unbaked quiche. If you plan to freeze the baked quiche you could let it bake just until completely set, cool, and then cover well and freeze. Don’t thaw it in the refrigerator, but put it directly in the oven (if your quiche dish can handle that sort of treatment) and reheat until warm and fully browned (about 25 minutes at 350 degrees). If you have a glass or ceramic pie dish, you should thaw out your quiche overnight in the refrigerator before baking. If you’d like to freeze an unbaked quiche it is best to freeze the components separately and then thaw the filling and crust overnight in the refrigerator and then assemble and bake. Barb@KAF

  1. sandy

    I always forget about making quiche after the Winter holidays are over (I make a lot of them then for all sorts of parties and brunches). This inspired me to make an asparagus quiche and it did make us think of Spring. They are really quick to put together and we like to eat them just barely warm so they are good to make a couple of hours before you need them – perfect for entertaining. Basil and thinly sliced tomato in a quiche made with mozzarella cheese is also a good Spring / Summer quiche.

    Reply
  2. Ann

    I’m not a big fan of any pie crust, no roll or regular, so I make the good old “impossible pies”. I always have a stash of KA quick mix that I make with half white half whole wheat flour (traditional or white) in my freezer. In my blender I whip up 3 eggs and 1 cup of milk, add 1/2 cup of the mix plus a bit of salt and pepper or other seasoning, blend until smooth. I pour it over whatever veggies and cheese I decide to use which I have in a lightly sprayed 9 or 10 inch pie dish. Bake for about a half hour or until set at 375°. The last one I made had onions, swiss and monterey jack cheese, little chunks of ham, and asparagus. Fast and yummy. Works with fruit too just add a little bit of sugar to the mix instead of salt and pepper.

    Reply
    1. Katy

      I have never heard of this. I am not a big pie crust fan either. What consistency does the quiche have when you bake it? Is it more like a cheese cake?? I’d like to give this a shot.

    2. EL

      What is the KA quick mix? I’d also like to give this a try. It sounds a bit more like clafouti actually. Is that what it’s like?

    3. gap

      I think Ritz crackers popularized “impossible pies.” Mix crushed crackers – or in this commenter’s example, pie crust mix – right in with the liquids and pour into the pie pan. The “solids” precipitate out to make a bread-y layer on the bottom. The resulting taste is just like any custard or pudding based pie, but the filling blends gradually into the crust instead of being more discrete elements.

    1. The Baker's Hotline

      You can add a tablespoon of lemon juice or white vinegar. Stir and let it sit for 5-10 minutes. Happy baking!JoAnn@KAF

  3. Sue

    I made this with Swiss Chard, provolone cheese, and a prepackaged crust….it was the best quiche I’ve ever made!

    Reply
  4. Amanda

    Is the recipe supposed to be in the post? It’s missing from my iOS version of the page. Clicking on the links for pieces of the recipe says the recipe is on the blog and it brings me back here.

    Reply

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