Name: Spring Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: European
Ingredients: 1 1/4 cups wholemeal (whole wheat) flour; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 3–4 tablespoons ice water; 1 tablespoon olive oil; 1 small leek (white and light green parts), thinly sliced; 1 cup asparagus, trimmed and chopped; 1/2 cup fresh or frozen peas; 1 cup baby spinach; 3 large eggs; 3/4 cup whole milk (or half milk + half cream for richness); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg (optional); 1/2 cup crumbled feta or goat cheese

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A light and savory Spring Quiche with a flaky wholemeal crust, creamy custard filling, and vibrant seasonal vegetables is one of my favorite go-to recipes for any time of day. Whether I’m preparing it for brunch, a weekend lunch, or a simple dinner, it always feels special—fresh, wholesome, and packed with flavor.

Spring Quiche

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ¼ cups wholemeal (whole wheat) flour

½ teaspoon salt

½ cup cold unsalted butter, cubed

3–4 tablespoons ice water

For the filling:

1 tablespoon olive oil

1 small leek (white and light green parts), thinly sliced

1 cup asparagus, trimmed and chopped

½ cup fresh or frozen peas

1 cup baby spinach

3 large eggs

¾ cup whole milk (or half milk + half cream for richness)

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon nutmeg (optional)

½ cup crumbled feta or goat cheese

Directions

I start by making the crust. In a bowl, I mix the wholemeal flour and salt, then cut in the cold butter until the mixture looks like coarse crumbs. I slowly add ice water until the dough just comes together, shape it into a disk, wrap it, and chill for 30 minutes.

While the dough chills, I preheat my oven to 375°F (190°C). Once the dough is ready, I roll it out to fit a 9-inch tart or pie pan. I prick the base with a fork, line it with parchment paper, and fill it with pie weights or beans. I blind bake for 15 minutes, remove the weights, and bake for another 5 minutes until golden. Then I set it aside.

Next, I prepare the vegetables. I heat olive oil in a skillet and sauté the sliced leeks for 3–4 minutes until they’re soft. I add asparagus, peas, and spinach, cooking just until they’re tender. I remove them from the heat.

In a bowl, I whisk together the eggs, milk (or a mix of milk and cream), salt, pepper, and a touch of nutmeg.

I spread the sautéed vegetables evenly over the crust, sprinkle the cheese on top, and pour the egg mixture over everything.

I bake the quiche for 30–35 minutes, until the custard is just set and lightly golden on top.

I let it cool slightly before slicing. It’s delicious warm or at room temperature.

Servings and timing

Servings: 6–8 slices

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: ~290 kcal per slice

Variations

I sometimes swap the vegetables based on what’s in season—zucchini, cherry tomatoes, or mushrooms work beautifully.

For added protein, I occasionally add smoked salmon or cooked pancetta.

If I want a dairy-free version, I use a plant-based milk and skip the cheese—or replace it with a vegan alternative.

I like experimenting with different herbs like dill or basil to complement the veggies.

For a crustless version, I pour the filling into a greased baking dish and bake without the crust—lighter but still satisfying.

Storage/Reheating

I store leftover quiche in an airtight container in the refrigerator for up to 4 days. To reheat, I place slices in a 325°F (160°C) oven for about 10–15 minutes until warmed through. I also enjoy it cold or at room temperature, especially as a quick lunch.

FAQs

How do I know when the quiche is fully cooked?

I check that the center is set and no longer jiggly. A knife inserted into the center should come out clean. The top should be lightly golden.

Can I freeze this Spring Quiche?

Yes, I can freeze the fully baked quiche. I wrap it tightly in foil and freeze for up to 2 months. When ready to eat, I reheat it from frozen at 350°F (175°C) for 25–30 minutes.

What kind of cheese works best?

I like using feta for its salty tang or goat cheese for a creamier texture. Gruyère or cheddar also work well if I want a more classic flavor.

Can I make the crust ahead of time?

Absolutely. I often prepare the dough a day in advance and keep it chilled. I can also blind-bake the crust and store it in an airtight container until I’m ready to fill it.

Is it okay to use frozen vegetables?

Yes, I often use frozen peas and spinach when fresh isn’t available. I just make sure to thaw and drain them well before adding to the filling.

Conclusion

This Spring Quiche is everything I look for in a seasonal, satisfying dish—light yet rich, wholesome yet indulgent. It’s versatile enough for any time of day, easy to make ahead, and a great way to enjoy fresh vegetables. Whether I serve it for a weekend brunch or a midweek dinner, it always brings comfort and flavor to the table.

Recipe:

Spring Quiche

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 6–8 slices
Diet: Vegetarian

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Description

A light, savory Spring Quiche with a wholemeal crust and creamy egg custard, filled with seasonal vegetables like leeks, asparagus, peas, and spinach. Perfect for brunch, lunch, or dinner and easily adaptable to suit your preferences.

Instructions

In a bowl, mix wholemeal flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually until dough just comes together. Shape into a disk, wrap, and chill for 30 minutes.
Preheat oven to 375°F (190°C). Roll out chilled dough to fit a 9-inch tart or pie pan. Prick base with a fork, line with parchment paper, and fill with pie weights. Blind bake for 15 minutes, remove weights, and bake for another 5 minutes until golden. Set aside.
Heat olive oil in a skillet. Sauté leeks for 3–4 minutes until soft. Add asparagus, peas, and spinach; cook until tender. Remove from heat.
In a bowl, whisk eggs, milk (or milk and cream), salt, pepper, and nutmeg.
Spread vegetables evenly over baked crust, sprinkle cheese on top, then pour egg mixture over everything.
Bake for 30–35 minutes until custard is set and top is lightly golden.
Let cool slightly before slicing. Serve warm or at room temperature.