28+ Irresistible Spring Quiche Recipes You’ll Love to Make

Spring is a time of renewal, and what better way to celebrate the season than with vibrant, delicious quiches?

Packed with seasonal vegetables, herbs, and a variety of cheeses, spring quiches are a versatile and delightful dish that can be enjoyed for brunch, lunch, or dinner.

From savory combinations like asparagus and goat cheese to light, fresh flavors like spinach and feta, these quiches are perfect for showcasing the best of spring’s bounty.

Whether you’re hosting a springtime brunch, a picnic, or just looking for a light yet satisfying meal, these 28+ spring quiche recipes will inspire you to create the perfect dish to celebrate the season.

With their flaky crusts, creamy fillings, and endless possibilities for flavor combinations, spring quiches are as much a treat for the eyes as they are for the taste buds.

You can make them ahead of time, enjoy them hot or cold, and serve them in any setting, from casual get-togethers to more elegant affairs.

These recipes will not only highlight the best seasonal ingredients, but they also offer you the opportunity to experiment with a variety of herbs, cheeses, and vegetables.

So, let’s dive into these 28+ spring quiche recipes that are sure to add flavor and brightness to your spring meals!

28+ Irresistible Spring Quiche Recipes You’ll Love to Make

These 28+ spring quiche recipes are perfect for bringing a burst of fresh flavors to your springtime gatherings.

Whether you prefer the creamy richness of a leek and goat cheese quiche, the savory goodness of a spinach and mushroom blend, or the sweetness of roasted vegetable quiches, there’s a recipe here to suit every palate.

These dishes are easy to make, versatile, and can be served on a variety of occasions.

With the best of spring produce at your fingertips, it’s time to get creative in the kitchen and enjoy the delicious and satisfying experience that only a homemade spring quiche can offer.

Spring Asparagus and Goat Cheese Quiche

This Spring Asparagus and Goat Cheese Quiche is a vibrant, delicious choice for a light brunch or a savory dinner. Packed with fresh asparagus, creamy goat cheese, and a hint of lemon, this quiche captures the essence of spring. The buttery crust and fluffy egg filling create a perfect balance of textures and flavors, making it a crowd-pleaser for any occasion.

Ingredients:

• 1 pre-baked pie crust
• 1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 cup goat cheese, crumbled
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 tablespoon lemon zest
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the asparagus and cook for 4-5 minutes until tender. Remove and set aside.
3. In the same skillet, sauté the onion until softened, about 3 minutes. Remove from heat and set aside.
4. In a bowl, whisk together eggs, heavy cream, milk, lemon zest, salt, pepper, and nutmeg.
5. Layer the sautéed onions and asparagus in the pie crust. Pour the egg mixture over the vegetables and top with crumbled goat cheese.
6. Bake for 35-40 minutes or until the quiche is set and lightly golden on top.
7. Let the quiche cool for 10 minutes before slicing and serving.

This Spring Asparagus and Goat Cheese Quiche is an absolute must-try for anyone who loves fresh, seasonal ingredients. The combination of tender asparagus and tangy goat cheese perfectly complements the creamy, lemon-scented egg filling. Serve it warm or at room temperature for a delightful addition to any spring gathering. Whether you serve it for breakfast, brunch, or dinner, it’s sure to impress guests with its vibrant flavors and satisfying texture.

Spring Herb and Spinach Quiche

Packed with fresh spring herbs and vibrant spinach, this Spring Herb and Spinach Quiche is a healthy, flavorful option for any meal. The delicate mix of parsley, dill, and chives paired with creamy eggs and a buttery crust makes for a deliciously light yet filling dish. Perfect for welcoming the new season with vibrant greens and fresh flavors!

Ingredients:

• 1 pre-baked pie crust
• 2 cups fresh spinach, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh chives, chopped
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the spinach and sauté until wilted, about 3 minutes. Set aside to cool.
3. In a bowl, whisk together the eggs, heavy cream, Parmesan, parsley, dill, chives, garlic powder, salt, and pepper.
4. Stir in the sautéed spinach and mix until well combined.
5. Pour the egg mixture into the pie crust and spread it evenly.
6. Bake for 30-35 minutes or until the quiche is set and lightly golden on top.
7. Let it cool for 10 minutes before slicing and serving.

This Spring Herb and Spinach Quiche is an ode to the season, with its bright, green herbs and earthy spinach creating a harmonious and flavorful dish. It’s light enough for a brunch or a quick weeknight dinner, and the fresh herbs infuse the eggs with a wonderful aroma. The rich, savory taste of the Parmesan adds depth, making every bite a delightful experience. Serve it with a simple side salad or fresh fruit to enjoy a well-rounded, refreshing meal.

Spring Pea and Leek Quiche

This Spring Pea and Leek Quiche features the sweetness of fresh peas and the subtle flavor of leeks, making it a perfect way to showcase spring produce. The creamy filling made with eggs, cream, and a touch of nutmeg complements the earthy leeks and crisp peas, while the buttery crust holds everything together. It’s a light, satisfying dish that’s perfect for any spring gathering.

Ingredients:

• 1 pre-baked pie crust
• 1 cup fresh peas (or frozen, thawed)
• 2 medium leeks, cleaned and sliced thin
• 1 tablespoon butter
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup grated Gruyère cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add the leeks and sauté until softened, about 4 minutes. Add the peas and cook for another 2 minutes. Remove from heat and set aside to cool.
3. In a bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper.
4. Stir in the leek and pea mixture and the Gruyère cheese, if using.
5. Pour the egg mixture into the pre-baked pie crust and spread it evenly.
6. Bake for 30-35 minutes or until the quiche is set and lightly golden on top.
7. Let the quiche cool for 10 minutes before slicing and serving.

The Spring Pea and Leek Quiche is a celebration of seasonal produce, offering a perfect balance of sweet peas, tender leeks, and a creamy egg filling. The subtle nutmeg adds a cozy depth of flavor, and the Gruyère gives the quiche a rich, slightly nutty taste. This dish is perfect for brunch, a spring picnic, or a light dinner. Its fresh, vibrant flavors will surely make it a favorite in your spring recipe rotation.

Spring Mushroom and Swiss Chard Quiche

This Spring Mushroom and Swiss Chard Quiche brings earthy mushrooms and hearty Swiss chard together in a creamy egg custard, making for a satisfying dish that perfectly highlights the season’s fresh flavors. The richness of the Swiss chard combined with the meaty texture of the mushrooms creates a balanced, savory filling that is sure to delight your taste buds. Paired with a flaky crust, this quiche is perfect for any springtime gathering or brunch.

Ingredients:

• 1 pre-baked pie crust
• 1 cup fresh mushrooms, sliced
• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 tablespoon olive oil
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 cup grated Gruyère cheese
• Salt and pepper to taste
• 1/4 teaspoon dried thyme (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the mushrooms and sauté until tender, about 5 minutes. Add the Swiss chard and cook for another 2-3 minutes until wilted. Remove from heat and set aside.
3. In a mixing bowl, whisk together the eggs, heavy cream, milk, Gruyère cheese, thyme, salt, and pepper.
4. Stir in the sautéed mushrooms and Swiss chard mixture.
5. Pour the egg mixture into the pre-baked pie crust and spread it out evenly.
6. Bake for 30-35 minutes or until the quiche is set and lightly golden on top.
7. Allow the quiche to cool for 10 minutes before slicing and serving.

This Spring Mushroom and Swiss Chard Quiche offers a wonderful depth of flavor with its combination of savory mushrooms and earthy Swiss chard. The Gruyère cheese melts perfectly into the egg custard, giving the quiche a smooth, creamy texture. This dish is ideal for a spring brunch or dinner, and its combination of vegetables makes it both wholesome and indulgent. Serve it with a side of mixed greens or a fresh tomato salad for a complete, satisfying meal.

Spring Tomato and Basil Quiche

A classic combination of fresh tomatoes and basil gives this Spring Tomato and Basil Quiche a bright, summery flavor. The juicy tomatoes burst in the egg filling, while the fragrant basil adds a refreshing herbaceous note. The flaky crust adds a perfect contrast to the creamy, savory filling, making this quiche a delightful addition to your spring repertoire.

Ingredients:

• 1 pre-baked pie crust
• 1 1/2 cups cherry or grape tomatoes, halved
• 1/4 cup fresh basil, chopped
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 cup grated mozzarella cheese
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the halved tomatoes in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out excess moisture.
3. In a bowl, whisk together the eggs, heavy cream, milk, mozzarella cheese, basil, garlic powder, salt, and pepper.
4. Gently pat the tomatoes dry and arrange them in the pre-baked pie crust.
5. Pour the egg mixture over the tomatoes and gently spread it out.
6. Bake for 30-35 minutes, or until the quiche is golden and set.
7. Allow the quiche to cool for 10 minutes before slicing and serving.

The Spring Tomato and Basil Quiche is a celebration of simplicity, with the fresh, juicy tomatoes and aromatic basil taking center stage. The creamy egg filling ties everything together, creating a delightful balance of flavors. This quiche is perfect for a light brunch, a spring picnic, or a refreshing lunch. The combination of sweet tomatoes and fragrant basil will make you think of warm, sunny days, and it’s sure to be a hit at your next spring gathering.

Spring Artichoke and Ricotta Quiche

This Spring Artichoke and Ricotta Quiche offers a creamy, flavorful filling with a perfect blend of rich ricotta cheese and tender artichoke hearts. The earthy, slightly tangy artichokes are complemented by the soft, smooth ricotta, creating a comforting quiche that’s ideal for springtime. With a buttery, flaky crust, this dish is great for brunch, lunch, or dinner, and it offers a fresh take on a traditional quiche.

Ingredients:

• 1 pre-baked pie crust
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup ricotta cheese
• 6 large eggs
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried oregano (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, heavy cream, ricotta cheese, Parmesan cheese, lemon juice, salt, pepper, and oregano.
3. Stir in the chopped artichoke hearts until well combined.
4. Pour the mixture into the pre-baked pie crust and spread evenly.
5. Bake for 30-35 minutes or until the quiche is golden and set in the center.
6. Let it cool for 10 minutes before slicing and serving.

The Spring Artichoke and Ricotta Quiche is a rich, flavorful dish that brings together creamy ricotta and delicate artichokes in perfect harmony. The lemon juice adds a refreshing brightness, while the Parmesan cheese provides a savory depth of flavor. This quiche makes for an elegant addition to any spring meal and pairs wonderfully with a crisp white wine or a fresh green salad. The combination of textures and flavors will make this a favorite for your springtime brunches or dinner parties.

Spring Broccoli and Cheddar Quiche

This Spring Broccoli and Cheddar Quiche is a hearty and comforting dish with the perfect balance of tender broccoli and sharp cheddar cheese. The broccoli provides a subtle earthiness while the cheddar adds a sharp, rich flavor that complements the creamy, egg-based filling. The combination of flavors creates a well-rounded and satisfying quiche, ideal for breakfast, brunch, or even a light dinner.

Ingredients:

• 1 pre-baked pie crust
• 2 cups fresh broccoli florets, steamed or blanched
• 1 cup shredded sharp cheddar cheese
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 teaspoon mustard powder (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or blanch the broccoli florets until tender, about 3-4 minutes, and then drain well. Chop into smaller pieces.
3. In a bowl, whisk together the eggs, heavy cream, milk, garlic powder, mustard powder (if using), salt, and pepper.
4. Layer the chopped broccoli evenly in the pre-baked pie crust. Sprinkle the shredded cheddar cheese over the top.
5. Pour the egg mixture over the broccoli and cheese, ensuring it’s evenly distributed.
6. Bake for 30-35 minutes, or until the quiche is golden and the center is set.
7. Let it cool for 10 minutes before slicing and serving.

The Spring Broccoli and Cheddar Quiche is a perfect blend of flavors, with the sharp cheddar and tender broccoli creating a satisfying and flavorful filling. This quiche is a versatile dish that can be served for any meal, from a light brunch to a full dinner. The combination of rich cheese and vibrant greens is both comforting and refreshing, making it a great addition to your spring recipes. Whether served warm or at room temperature, this quiche will leave your guests asking for seconds!

Spring Sweet Potato and Kale Quiche

This Spring Sweet Potato and Kale Quiche is a nourishing and colorful dish packed with the sweetness of roasted sweet potatoes and the earthy flavor of kale. The sweet potatoes add a natural sweetness and depth of flavor, while the kale adds a hearty, nutrient-packed component to the quiche. Combined with a rich, creamy filling and a golden crust, this quiche is the perfect way to enjoy fresh spring produce in a comforting, satisfying dish.

Ingredients:

• 1 pre-baked pie crust
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 2 cups kale, chopped and stems removed
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 cup grated cheddar cheese (optional)
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potato with olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes or until tender and lightly caramelized.
3. In a skillet, sauté the kale over medium heat until wilted, about 3-4 minutes. Remove from heat and set aside.
4. In a bowl, whisk together the eggs, heavy cream, milk, smoked paprika (if using), salt, and pepper.
5. Layer the roasted sweet potatoes and sautéed kale evenly in the pie crust. Pour the egg mixture over the vegetables, and sprinkle with grated cheddar cheese if desired.
6. Bake for 30-35 minutes or until the quiche is golden and set in the center.
7. Allow it to cool for 10 minutes before slicing and serving.

This Spring Sweet Potato and Kale Quiche is a nourishing dish that combines the sweet, caramelized flavor of roasted sweet potatoes with the rich, earthy taste of kale. The creamy filling ties everything together, and the optional cheddar cheese adds a layer of richness that enhances the flavors. Perfect for brunch, lunch, or even dinner, this quiche is a great way to enjoy the best of spring’s produce while indulging in a hearty and comforting meal. It’s both nutritious and delicious, making it a standout at any spring gathering.

Spring Feta and Zucchini Quiche

This Spring Feta and Zucchini Quiche is a light, flavorful dish featuring tender zucchini and the tangy creaminess of feta cheese. The zucchini adds a mild freshness, while the feta gives the quiche a salty, rich flavor that complements the smooth egg filling. With a crisp crust and a combination of fresh herbs, this quiche is a wonderful way to enjoy spring vegetables in a savory, satisfying dish.

Ingredients:

• 1 pre-baked pie crust
• 2 medium zucchinis, sliced thinly
• 1/2 cup feta cheese, crumbled
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté the zucchini slices until they are soft and lightly golden, about 5 minutes. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, heavy cream, milk, dill, salt, and pepper.
4. Layer the sautéed zucchini in the pre-baked pie crust and top with crumbled feta cheese.
5. Pour the egg mixture over the zucchini and feta, spreading it out evenly.
6. Bake for 30-35 minutes or until the quiche is golden on top and set in the center.
7. Let it cool for 10 minutes before slicing and serving.

The Spring Feta and Zucchini Quiche is a light and refreshing dish that brings together the best of spring’s produce. The zucchini adds a subtle sweetness, while the feta provides a creamy, salty contrast. The addition of fresh dill gives the quiche a herby, aromatic touch that perfectly complements the vegetables. Whether served for brunch, lunch, or as a light dinner, this quiche is sure to be a hit with its fresh flavors and satisfying texture. Pair it with a side of greens for a complete, well-balanced meal.

Spring Asparagus and Leek Quiche

This Spring Asparagus and Leek Quiche is a vibrant dish that celebrates the season’s fresh produce. The tender asparagus brings a crisp, green flavor, while the leeks add a mild, sweet onion taste that complements the creamy egg filling. With a buttery, flaky crust and the delicate flavor of fresh herbs, this quiche is a perfect choice for a light spring brunch or dinner.

Ingredients:

• 1 pre-baked pie crust
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 leek, cleaned and thinly sliced
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 cup grated Gruyère cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the leek slices over medium heat in a bit of olive oil or butter until soft and translucent, about 5 minutes.
3. Blanch the asparagus pieces in boiling water for 2-3 minutes, then drain and set aside.
4. In a bowl, whisk together the eggs, heavy cream, milk, Gruyère cheese, salt, and pepper.
5. Layer the sautéed leeks and blanched asparagus in the pre-baked pie crust.
6. Pour the egg mixture over the vegetables, spreading it evenly.
7. Bake for 30-35 minutes, or until the quiche is set and golden on top.
8. Allow it to cool for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.

The Spring Asparagus and Leek Quiche is a beautiful representation of spring’s fresh and light flavors. The asparagus adds a subtle crunch and green freshness, while the leeks provide a lovely sweetness that enhances the richness of the egg custard. This quiche is perfect for spring gatherings and pairs wonderfully with a light salad. It’s a savory, satisfying dish that feels both indulgent and fresh, making it a go-to recipe for seasonal brunches or dinners.

Spring Ricotta, Spinach, and Artichoke Quiche

The Spring Ricotta, Spinach, and Artichoke Quiche combines creamy ricotta cheese, fresh spinach, and tender artichoke hearts in a deliciously smooth egg custard. The combination of vegetables offers a satisfying contrast to the richness of the ricotta, while the flaky crust adds a delightful crunch. This quiche is packed with nutrients and full of flavor, making it a perfect dish for any spring occasion.

Ingredients:

• 1 pre-baked pie crust
• 1 cup ricotta cheese
• 1 1/2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 teaspoon nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sauté the spinach in a pan over medium heat until wilted, about 3-4 minutes. Set aside to cool slightly.
3. In a bowl, whisk together the eggs, ricotta cheese, heavy cream, Parmesan cheese, salt, pepper, and nutmeg.
4. Stir in the sautéed spinach and chopped artichokes.
5. Pour the mixture into the pre-baked pie crust, spreading it out evenly.
6. Bake for 30-35 minutes, or until the quiche is golden on top and set in the center.
7. Let it cool for 10 minutes before slicing and serving.

This Spring Ricotta, Spinach, and Artichoke Quiche is a creamy and flavorful dish that combines the richness of ricotta with the earthy spinach and tangy artichokes. The egg custard pulls it all together, creating a smooth and satisfying texture. The Parmesan cheese adds a nice savory finish, making this quiche a well-rounded choice for any meal. Whether served at brunch or as a light dinner, it’s sure to impress guests with its fresh, wholesome ingredients and delicious taste.

Spring Carrot and Goat Cheese Quiche

This Spring Carrot and Goat Cheese Quiche brings together the sweetness of tender roasted carrots with the tangy, creamy goat cheese, offering a unique twist on traditional quiche recipes. The carrots add a natural sweetness and vibrant color, while the goat cheese introduces a rich and savory element that balances the flavors perfectly. With a buttery crust and fresh herbs, this quiche is a delightful addition to your spring menu.

Ingredients:

• 1 pre-baked pie crust
• 3 medium carrots, peeled and sliced into thin rounds
• 2 ounces goat cheese, crumbled
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the sliced carrots in olive oil, salt, and pepper, then roast in the oven for 15-20 minutes or until tender and slightly caramelized.
3. In a bowl, whisk together the eggs, heavy cream, milk, thyme, salt, and pepper.
4. Layer the roasted carrots in the pre-baked pie crust and sprinkle the crumbled goat cheese over the top.
5. Pour the egg mixture over the carrots and goat cheese, ensuring it’s evenly distributed.
6. Bake for 30-35 minutes, or until the quiche is golden and set in the center.
7. Allow it to cool for 10 minutes before slicing and serving.

The Spring Carrot and Goat Cheese Quiche is a fresh and flavorful dish that beautifully combines sweet, roasted carrots with the tangy richness of goat cheese. The addition of fresh thyme enhances the natural flavors of the vegetables, while the creamy filling adds a luxurious texture. This quiche is perfect for a spring brunch or dinner, offering a delightful contrast of flavors that will leave your guests coming back for more. It pairs wonderfully with a light salad or roasted vegetables for a complete meal.

Spring Pea and Mint Quiche

The Spring Pea and Mint Quiche is a fresh and light dish that combines sweet green peas with the refreshing aroma of mint. The peas provide a burst of natural sweetness, while the mint adds a bright and herbal note that complements the creamy custard filling. This quiche is a perfect celebration of spring’s vibrant flavors, ideal for a brunch or a light lunch, and can easily be paired with a crisp salad for a complete meal.

Ingredients:

• 1 pre-baked pie crust
• 1 1/2 cups fresh peas (or frozen, thawed)
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 cup fresh mint, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Blanch the peas in boiling water for 1-2 minutes, then drain and set aside to cool.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and grated Parmesan cheese.
4. Stir in the blanched peas and chopped mint.
5. Pour the egg mixture into the pre-baked pie crust and spread it evenly.
6. Bake for 30-35 minutes or until the quiche is golden and set in the center.
7. Allow it to cool for 10 minutes before slicing and serving.

The Spring Pea and Mint Quiche is a light, flavorful dish that captures the essence of spring. The sweetness of peas combined with the refreshing mint creates a uniquely satisfying experience. The creamy custard base enhances the delicate flavors, while the Parmesan cheese adds a savory touch. This quiche is perfect for a spring brunch or a light lunch, offering a refreshing and nutritious option that will delight your guests with its fresh, vibrant flavors.

Spring Herb and Ricotta Quiche

The Spring Herb and Ricotta Quiche is a fragrant and satisfying dish made with a blend of fresh spring herbs and creamy ricotta cheese. The ricotta creates a light and fluffy filling, while the herbs—such as basil, parsley, and chives—add an aromatic and earthy layer of flavor. This quiche is a perfect choice for a spring gathering, offering a balance of freshness and richness in every bite.

Ingredients:

• 1 pre-baked pie crust
• 1 cup ricotta cheese
• 1/2 cup grated Gruyère cheese (optional)
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
3. Stir in the ricotta cheese, grated Gruyère (if using), and fresh herbs.
4. Pour the egg mixture into the pre-baked pie crust, spreading it evenly.
5. Bake for 30-35 minutes or until the quiche is golden on top and set in the center.
6. Let it cool for 10 minutes before slicing and serving.

The Spring Herb and Ricotta Quiche is a light yet flavorful dish that showcases the fresh flavors of spring. The ricotta creates a smooth, creamy base while the fresh herbs provide a fragrant and earthy element that elevates the overall taste. Whether served at a brunch, picnic, or light dinner, this quiche is sure to impress with its delicate balance of fresh ingredients. It’s an ideal way to celebrate the arrival of spring with a dish that’s both simple and full of flavor.

Spring Radish and Goat Cheese Quiche

This Spring Radish and Goat Cheese Quiche is a delightful combination of crisp, peppery radishes and the tangy, creamy richness of goat cheese. The radishes lend a sharp, fresh bite that pairs perfectly with the creamy custard and savory goat cheese. This quiche is a great way to incorporate spring’s early vegetables into a light and flavorful dish, perfect for brunch, lunch, or as an appetizer for a spring gathering.

Ingredients:

• 1 pre-baked pie crust
• 1 bunch radishes, thinly sliced
• 2 ounces goat cheese, crumbled
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 tablespoon fresh dill, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sauté the sliced radishes in a skillet over medium heat for 4-5 minutes, just until they soften slightly. Set aside to cool.
3. In a bowl, whisk together the eggs, heavy cream, milk, dill (if using), salt, and pepper.
4. Layer the sautéed radishes in the pre-baked pie crust and sprinkle the crumbled goat cheese over the top.
5. Pour the egg mixture over the radishes and goat cheese, ensuring it’s evenly distributed.
6. Bake for 30-35 minutes, or until the quiche is golden on top and set in the center.
7. Let it cool for 10 minutes before slicing and serving.

The Spring Radish and Goat Cheese Quiche is a refreshing and unique dish that celebrates the crisp, peppery flavor of radishes alongside the tangy richness of goat cheese. The combination of these ingredients creates a perfect balance of flavors, making this quiche an excellent choice for any spring occasion. The smooth custard filling ties everything together, offering a satisfying yet light meal. Whether served at brunch or as a side dish, this quiche will surely be a hit with its fresh and vibrant flavors.

Spring Mushroom and Tarragon Quiche

The Spring Mushroom and Tarragon Quiche is a rich and savory dish that combines the earthy flavor of mushrooms with the distinct, slightly aniseed taste of tarragon. The mushrooms lend a meaty texture and depth of flavor, while the tarragon adds a subtle herbal note that beautifully complements the creamy egg custard. This quiche is perfect for a cozy brunch or dinner, and its savory profile is balanced with the lightness of the spring herbs.

Ingredients:

• 1 pre-baked pie crust
• 2 cups mushrooms (such as cremini or button), sliced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 cup fresh tarragon, chopped (or 1 tablespoon dried tarragon)
• 1/2 cup grated Gruyère cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Sauté the onions until soft, about 5 minutes. Add the mushrooms and cook until they release their moisture and become golden, about 8-10 minutes. Remove from heat and let cool slightly.
3. In a bowl, whisk together the eggs, heavy cream, milk, tarragon, Gruyère cheese, salt, and pepper.
4. Stir the sautéed mushrooms and onions into the egg mixture.
5. Pour the mixture into the pre-baked pie crust, spreading it evenly.
6. Bake for 30-35 minutes or until the quiche is golden and set in the center.
7. Allow it to cool for 10 minutes before slicing and serving.

The Spring Mushroom and Tarragon Quiche is a perfect savory dish that highlights the earthy richness of mushrooms and the delicate, slightly licorice-like flavor of tarragon. The combination of these ingredients with a creamy custard makes for a dish that is both satisfying and light enough for a spring meal. Whether served at brunch, lunch, or as a dinner centerpiece, this quiche offers a delightful, herbaceous flavor profile that will elevate any spring gathering.

Spring Zucchini and Feta Quiche

The Spring Zucchini and Feta Quiche is a deliciously light and flavorful dish that combines the mild taste of zucchini with the salty tang of feta cheese. This quiche offers a wonderful balance of textures, from the tender zucchini to the crumbly feta and smooth custard. It’s perfect for a springtime brunch, picnic, or light dinner, showcasing the season’s produce in a simple yet flavorful way.

Ingredients:

• 1 pre-baked pie crust
• 2 medium zucchinis, grated
• 1 tablespoon olive oil
• 1/2 cup feta cheese, crumbled
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 teaspoon dried oregano (or fresh, if available)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat and sauté the grated zucchini for 5-7 minutes, until the moisture has evaporated and the zucchini softens. Let cool slightly and drain any excess liquid.
3. In a bowl, whisk together the eggs, heavy cream, milk, oregano, salt, and pepper.
4. Stir in the crumbled feta and sautéed zucchini.
5. Pour the mixture into the pre-baked pie crust, spreading it evenly.
6. Bake for 30-35 minutes or until the quiche is golden and set in the center.
7. Allow it to cool for 10 minutes before slicing and serving.

The Spring Zucchini and Feta Quiche is a light and savory dish that perfectly captures the flavors of spring. The mildness of the zucchini pairs beautifully with the briny feta, creating a harmonious balance of flavors. The creamy custard brings it all together, making this quiche ideal for any occasion. Whether served as part of a spring brunch or a light dinner, this dish is sure to be a crowd-pleaser with its delicate yet satisfying taste.

Spring Tomato, Basil, and Mozzarella Quiche

The Spring Tomato, Basil, and Mozzarella Quiche is a vibrant and flavorful dish that brings together the classic Italian trio of tomatoes, basil, and mozzarella in a creamy quiche filling. The juicy, ripe tomatoes offer a burst of sweetness, while the mozzarella melts into a gooey, rich layer of cheese. The fresh basil adds an aromatic, peppery note that enhances the overall taste. This quiche is perfect for a spring brunch or light dinner, offering a delicious combination of textures and flavors.

Ingredients:

• 1 pre-baked pie crust
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup fresh mozzarella, torn into small pieces
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the halved tomatoes over medium heat for 3-4 minutes, just until they begin to soften and release some of their juices. Set aside to cool.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
4. Stir in the sautéed tomatoes, torn mozzarella, and chopped basil.
5. Pour the egg mixture into the pre-baked pie crust, spreading it evenly.
6. Bake for 30-35 minutes or until the quiche is golden on top and set in the center.
7. Allow it to cool for 10 minutes before slicing and serving.

The Spring Tomato, Basil, and Mozzarella Quiche is a deliciously fresh and savory dish that celebrates the flavors of Italy in a light, springtime quiche. The juicy tomatoes, melty mozzarella, and fragrant basil combine to create a truly satisfying meal. This quiche is ideal for any spring gathering, offering a burst of vibrant flavors in every bite. Whether enjoyed for brunch or a light dinner, it will surely become a go-to recipe for showcasing the season’s best ingredients.

Spring Asparagus and Cheddar Quiche

The Spring Asparagus and Cheddar Quiche is a hearty and flavorful dish that highlights the fresh, grassy flavor of asparagus paired with the sharpness of cheddar cheese. Asparagus is a true spring vegetable, and its delicate flavor complements the rich and creamy custard filling. The sharp cheddar adds a savory bite, making this quiche a satisfying yet light meal. It’s an ideal choice for spring brunches, picnics, or any light dinner occasion.

Ingredients:

• 1 pre-baked pie crust
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 cup sharp cheddar cheese, grated
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat and sauté the asparagus pieces for 5-7 minutes, until they are tender but still slightly crisp. Let cool slightly.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
4. Stir in the sautéed asparagus and grated cheddar cheese.
5. Pour the egg mixture into the pre-baked pie crust, spreading it evenly.
6. Bake for 30-35 minutes, or until the quiche is golden on top and set in the center.
7. Allow it to cool for 10 minutes before slicing and serving.

The Spring Asparagus and Cheddar Quiche offers a delightful combination of seasonal asparagus and sharp cheddar cheese, creating a dish that’s both satisfying and refreshing. The asparagus provides a crisp and earthy flavor, while the cheddar adds richness and depth. This quiche is perfect for a spring brunch or a light dinner, making it a versatile and flavorful dish that will surely become a favorite.

Spring Leek and Goat Cheese Quiche

The Spring Leek and Goat Cheese Quiche is a flavorful dish that blends the sweetness of leeks with the tangy richness of goat cheese. The leeks offer a subtle onion flavor that pairs perfectly with the creamy custard and the distinctive taste of goat cheese. This quiche is a wonderful way to showcase spring vegetables and is perfect for a light lunch, brunch, or an elegant dinner. Its mild sweetness and tangy notes make it a springtime favorite.

Ingredients:

• 1 pre-baked pie crust
• 2 large leeks, cleaned and thinly sliced
• 1 tablespoon olive oil
• 1/2 cup goat cheese, crumbled
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the leeks for 6-8 minutes, until they are softened and fragrant. Let cool slightly.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
4. Stir in the sautéed leeks and crumbled goat cheese.
5. Pour the egg mixture into the pre-baked pie crust and spread it evenly.
6. Bake for 30-35 minutes or until the quiche is golden and set in the center.
7. Allow it to cool for 10 minutes before slicing and serving.

The Spring Leek and Goat Cheese Quiche is a rich, savory dish that combines the sweetness of leeks with the tang of goat cheese, creating a perfect balance of flavors. The creamy custard filling enhances the delicate leeks, while the goat cheese adds a luxurious depth of flavor. This quiche is perfect for showcasing the fresh vegetables of spring, making it an ideal choice for a brunch, light lunch, or dinner. It is a comforting, elegant dish that will elevate any occasion.

Spring Sweet Potato and Spinach Quiche

The Spring Sweet Potato and Spinach Quiche is a hearty yet light dish that pairs the natural sweetness of roasted sweet potatoes with the earthiness of spinach. The creamy egg custard binds these ingredients together, creating a flavorful and satisfying quiche. The addition of fresh spinach adds a vibrant color and a boost of nutrients, making this a wholesome option for any spring meal. It’s a delicious way to celebrate the season’s best vegetables.

Ingredients:

• 1 pre-baked pie crust
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potato in olive oil, salt, and pepper, then roast for 20-25 minutes, until tender and slightly caramelized.
3. In a skillet, sauté the spinach for 2-3 minutes until wilted. Let cool.
4. In a bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper.
5. Stir in the roasted sweet potato and sautéed spinach.
6. Pour the egg mixture into the pre-baked pie crust and spread evenly.
7. Bake for 30-35 minutes, or until the quiche is golden and set in the center.
8. Let it cool for 10 minutes before slicing and serving.

The Spring Sweet Potato and Spinach Quiche is a nourishing and flavorful dish that perfectly balances the sweetness of roasted sweet potatoes with the fresh, vibrant flavor of spinach. The creamy custard adds richness to the dish, while the earthy spinach and sweet potatoes provide depth and texture. This quiche is an excellent choice for a spring brunch, lunch, or even a light dinner, offering a healthy and delicious way to enjoy the best of the season’s produce.

Note: More recipes are coming soon!