Spring vegetable quiche as a fresh spring dish with seasonal vegetables and herbs
Spring Recipe

Spring vegetable quiche

Green asparagus, peas and spring onions are placed on the bottom of the quiche and are baked with an egg and cream icing. The bottom remains stable when the vegetables are dry and the quiche rests briefly after baking. With goat cheese instead of feta and a little chervil, the quiche acquires a more bitter spring character.

No ratings yet
Jump to recipe View ingredients
Share
Total time 1 hr 5 min
Calories 455 kcal
Servings 6 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

This is what spring vegetable quiche is all about

The bottom remains stable when the vegetables are dry and the quiche rests for a short time after baking. Green asparagus, peas and spring onions are placed on the bottom of the quiche and are baked with an egg and cream glaze. Goat cheese instead of feta and a little chervil gives the quiche a more bitter spring character.

Spring Recipes Vegetarian Dinners Lunch Dinner

Recipe

Spring vegetable quiche

Green asparagus, peas and spring onions are placed on the bottom of the quiche and baked with an egg and cream icing. The bottom remains stable when the vegetables are dry and the quiche rests briefly after baking.

Ingredients

6 servings

Method

  1. 1

    Prepare ingredients

    Green asparagus: cut into pieces. Feta: crumble. Spring onions: cut into rings.

  2. 2

    Prepare

    Green asparagus, peas and spring onions are placed on the quichi base and are baked with an egg and cream glaze.

  3. 3

    Check for doneness

    The bottom remains stable when the vegetables are dry and the quiche rests briefly after baking.

  4. 4

    Serve

    Leave the quiche to rest in the pan for ten minutes after baking, then cut into pieces and serve lukewarm so that the vegetables, cast iron and bottom stick together when lifted.

Kitchen know-how

Tips for Spring vegetable quiche

Important for spring vegetable quiche

The bottom remains stable when the vegetables are dry and the quiche rests briefly after baking.

Variations

How to adapt this recipe

With goat cheese instead of feta and a little chervil, the quiche takes on a more austere spring character.

Nutrition per serving

455kcal
38.0 gCarbohydrates
17.0 gProtein
26.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Spring vegetable quiche

Weigh the quichedough, prepare the green asparagus and keep the peas separately, and then start the main cooking process for the spring vegetable quiche.

The bottom remains stable when the vegetables are dry and the quiche rests briefly after baking.

Quickly cool the spring vegetable quiche. When reheating, note that the bottom remains stable if the vegetables are dry and the quiche rests briefly after baking. Heat the leftovers only once completely.

With goat cheese instead of feta and a little chervil, the quiche takes on a more austere spring character.

Keep cooking

Related recipes and topics

Similar recipes

55 min · Spring Baby carrot tart with herbs Puff pastry is spread with cream cheese and egg cream, topped with young carrots shortly before cooking and baked with mustard, honey and herbs until golden brown. Steam the carrots before topping and leave a rim of the pastry free so that the tarte rises crispy. 1 hr · Spring Spinach and feta strudel Let the spinach fall together with the onion and garlic, squeeze it out and roll it in a strudel or filo dough with feta, ricotta and egg. Dry and cool the spinach filling, spread the dough layers thinly with butter and seam down. 50 min · Spring Radish quark with baked potatoes Cook young potatoes in the oven with olive oil until golden brown and serve with a cool curd of radishes, yoghurt, chives, spring onions and lemon. Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating so that it does not become watery. 45 min · Spring Wild garlic risotto with peas Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite. 35 min · Spring Spring Bowl with Quinoa Quinoa forms the warm base, followed by peas, radishes, avocado, feta and a lemon-herb dressing. Well drained quinoa and avocado meat cut just before eating keep the bowl loose and fresh. 30 min · Spring Pasta Primavera Cook the pasta until al dente, combine it with separately fried asparagus, zucchini and peas, lemon, parmesan and a little pasta water, fry the vegetables only briefly and thicken the sauce with pasta water to make the Primavera juicy instead of heavy.