Spring Veggie Quiche

Spring Veggie Quiche 640 640 Maddie Augustin

Quiche is a glorious dish that is easily adapted to personal preferences and seasonally available ingredients. This Spring Veggie Quiche features a tender, savory custard, peppered with springtime favorites like asparagus, spinach, cherry tomatoes, and sweet and creamy goat cheese. Pair this with an oaked Chardonnay.



1 pre-made pie crust or our make our super flaky pie crust 


8 spears asparagus

4 large eggs

½ large yellow onion

4 oz goat cheese

2 cup spinach

1 cup whole milk

1 cup cherry tomatoes, halved

2 tbsp heavy cream

2 tbsp olive oil

1 ½ tsp salt

½ tsp black pepper


  1. Bring the chilled pre-made pie crust to room temperature, so it can be manipulated.
  2. Prepare the quiche filling. Chop asparagus, dice yellow onion, and halve cherry tomatoes. Preheat a large skillet with oil to medium heat. Add the asparagus, onions, and cherry tomatoes, stirring frequently, sauté until tender, about 5-6 minutes. Add spinach, and continue cooking until wilted, about 1-2 minutes. Remove from the heat and allow to cool while preparing the egg mixture.
  3. Whisk together eggs, milk, heavy cream, salt, and pepper until homogeneous. Stir in the cooled vegetable mixture and goat cheese until evenly distributed.
  4. Preheat the oven to 425 Fahrenheit. Once the pie crust is thawed enough to manipulate, roll it out to a 14 inch circle. Drape the crust over a 10-inch springform pan and gently guide it into shape without pressing it against the foil. Press the crust together to fix any tears that may have occurred in the transfer and shaping of the crust. Cut off the excess crust, leaving about ½ inch overhang. Gently fold the overhang over the edge and press into desired pie pattern.
    1. Note: this also works in a shallow 13-inch tart dish.
  5. Use a fork to puncture holes along the bottom of the crust. Line the dough with parchment paper, and fill the pan with pie weights, dried beans, or dry rice to hold the crust’s shape during baking. Bake the crust for 15 minutes. Remove weights and parchment paper, wrap edges of the pie dough with foil. If the base of the crust is not quite golden, return to the oven for an additional 2-4 minutes, or until it is lightly golden. Remove and lower oven temperature to 325 Fahrenheit.
  6. Fill the pie with the custard mixture. Bake at 350 Fahrenheit for about 50-60 minutes, or until the pie is just barely set in the center and still has a slight jiggle. Allow to cool for about 20 minutes before slicing and serving warm.
    1. Note: if using a 13-inch tart dish, reduce bake time to 30-40 minutes.

Maddie is a Minneapolis-based recipe developer and food photographer with a background in Food Engineering and Nutrition. Maddie utilizes her scientific understanding of food to create delicious recipes that are worth repeating. When she’s not experimenting in her kitchen, she’s exploring new cities around the world or fostering pups to help them adjust to the good life and find their forever homes! You can find more of Maddie’s work (and follow her cute fosters) on Instagram or maddieaugustin.com.

Related Posts