Spring Vegetable Quiche with Gruyere Cheese
This delicious quiche is bursting with fresh spring vegetables and rich, nutty Gruyere cheese. With a flaky crust and creamy filling, this dish is perfect for brunch, lunch, or dinner.
Preheat the oven to 375°F (190°C).
Unroll the pie crust and press it into a 9-inch (23 cm) pie dish. Trim the edges and prick the bottom of the crust with a fork.
In a large skillet, melt the butter over medium heat. Add the leek and garlic and cook until softened, about 5 minutes.
Add the asparagus, sugar snap peas, frozen peas, and spinach to the skillet. Cook until the vegetables are tender and any excess moisture has evaporated, about 5 minutes.
In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper. Stir in the vegetable mixture and Gruyere cheese.
Pour the egg mixture into the prepared pie crust.
Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
Let the quiche cool for 10 minutes before slicing and serving.
Serving Size 1 slice
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 310kcal
- % Daily Value *
- Total Fat 34g53%
- Saturated Fat 18g90%
- Cholesterol 205mg69%
- Sodium 490mg21%
- Potassium 290mg9%
- Total Carbohydrate 24g8%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe was generated by artificial intelligence and as such, you should take more care when preparing this recipe than normal. We do not guarantee or take liability for the accuracy of its ingredients, instructions, or nutritional information. Please use common sense when cooking this recipe.