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Golden and crisp, packed with juicy veggies—this spinach and asparagus quiche always makes spring veggies the star of my table. It’s my favorite trick for a simple, yet wow-worthy meal. I’ll whip it up for an easy weekend brunch, but honestly, I love it for lighter dinners too whenever I crave something tasty that’s veggie-forward.
When I made this for brunch with the family, it vanished before I could grab another piece. The creamy texture had everyone talking, and there’s nothing like seeing my kids happily dig into their veggies.
Simple Ingredients
- Eggs: They’re the base that makes that custardy center. I go for the freshest eggs—makes the whole thing brighter.
- Whole milk: Teams up with the eggs for that creamy taste. Full fat gives the best result.
- Sea salt: Just a pinch brings out everything—fine grains make it easy to spread the taste around.
- Ground black pepper: Adds a cozy warmth. I like mine freshly cracked for that aroma.
- Gruyère cheese: Melts so nice and adds a nutty kick. Grate your own if you can—it’s smooth.
- Baby spinach: Wilts right into the filling. Go for bright, perky leaves.
- Asparagus: Slice into little pieces for a tender bite. Firm stalks with tight tops work best.
- Garlic: Chop it up and toss it in for a tasty kick. Fresh cloves can’t be beat.
- Olive oil: Keeps veggies from sticking and adds flavor. I use extra virgin when I want serious depth.
- Pie crust (store-bought is fine): Saves time and gives a flaky, buttery layer. The simpler the better on ingredients.
Detailed Steps
- Let the Quiche Chill:
- Give the finished quiche five minutes to cool off at room temp. Helps those slices come out tidy when you cut them up.
- Bake:
- Move your pie to the center of a 350°F oven. Bake forty-five to fifty minutes, until the top is golden and the middle doesn’t jiggle.
- Put It All Together:
- Pour the egg mix over the sauteed veggies. Rock the pan a bit if you need to so it spreads out. Sprinkle the rest of the cheese on top so you get a bubbly, golden finish.
- Eggs and Dairy Mix:
- Crack the eggs in a big bowl and whisk until they’re smooth. Mix in milk, salt, pepper, and half the shredded cheese. Whisk again until it’s all even.
- Veggies Go In:
- Layer the cooked veggies across the bottom of your crust. Make sure there’s a good spread for even flavor.
- Sauté Time:
- In a skillet, heat olive oil on medium-high. Pour in the garlic, let it just get fragrant, then stir in asparagus. Cook, stirring, about three minutes until it’s greener. Toss in spinach for a minute—once wilted, you’re golden.
- Veggie Prep:
- Chop off tough ends of asparagus and slice into quarter-inch bits. Wash and pat dry all your spinach leaves.
- Crust Ready:
- Got a homemade crust? Roll out to fit a 9-inch pan then pinch the edges. If it’s frozen crust, let it thaw first—check the box for instructions.
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For me, the Gruyère totally makes this dish. It’s rich, nutty, and just melts beautifully. I still remember the first time I served a hot slice to my daughter—her grin made it totally worth it, and now it’s a staple at our table.
Storing Leftovers
Once it cools, pop leftover quiche in the fridge and it’ll stay good for three days. I like to cover it tight to keep it fresh. The best way to reheat? Toast it in the oven or use a toaster oven—keeps the crust nice and crisp.
Swap-Out Options
If Gruyère’s not in reach, go with Swiss or extra sharp white cheddar—they both melt great and taste similar. For non-dairy, just use a plant milk you like and your favorite vegan cheese. No fresh spinach? Frozen is fine, just squeeze the water out first.
Serving Ideas
This is yummy warm or just out of the fridge. I pair it with a fresh green salad on the side. Sometimes I put a spoonful of Greek yogurt or salsa right on top—makes any leftovers extra fun.
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Fun Background Facts
This dish started in France and became a brunch favorite here in the States back in the late 1900s. Usually it’s made with cream, but I like the lighter bite from whole milk. Asparagus and spinach make it feel like a breath of spring—with all the classic vibes.
Frequently Asked Questions About Recipes
- → Can I go with a premade crust?
Definitely! Store-bought works fine and makes things faster. Just let it thaw first for best results.
- → How do I know it’s done baking?
If the middle doesn’t wiggle when you shake the pan, you’re good. Let it rest before you cut in.
- → What if I want a different cheese?
Gruyère’s great, but you can toss in cheddar, Swiss, or even mozzarella if that’s what you’ve got.
- → Can I swap in other veggies?
Absolutely! Toss in some bell peppers, mushrooms, or leeks if you’d like something new or want to swap out the greens.
- → How do I keep leftovers fresh?
Let everything cool, then pop those slices into an airtight box in your fridge. They’ll stay tasty for three days—just warm ’em up again before eating.
- → Is it cool to freeze this meal?
For sure. Wrap each slice up tight and freeze. Thaw in the fridge, then reheat in the oven to keep things crispy and good.