Spring is here, and with it comes an abundance of fresh vegetables that can add flavor and color to your meals. A great way to showcase these spring vegetables is by making a delicious quiche. Whether you prefer a crustless or a traditional pastry crust, there are plenty of recipe options to choose from. Today, we’re going to take a look at two fantastic Spring Vegetable Quiche recipes that will satisfy your taste buds and impress your friends and family.
Let’s start with the first recipe, which comes from Lexi’s Clean Kitchen. This Spring Vegetable Quiche includes a homemade crust made with almond flour, tapioca flour, and coconut oil. The filling is packed with delicious vegetables like asparagus, zucchini, and spinach, and flavored with herbs like thyme and parsley. Let’s dig in!
First, preheat your oven to 375°F. To make the crust, mix together 1 1/2 cups of almond flour, 1/2 cup of tapioca flour, 1/4 cup of melted coconut oil, 1 egg, and 1 tablespoon of water in a large bowl until well combined. Press the dough into a tart pan and prick the bottom with a fork. Bake for 10-12 minutes until the crust is lightly golden.
While the crust is baking, prepare the quiche filling. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and cook for 2-3 minutes until soft. Add 1 chopped zucchini and 1 cup of asparagus spears and cook for an additional 3-4 minutes until the vegetables are tender. Add 2 cups of spinach and cook for another minute.
In a separate bowl, whisk together 6 eggs, 1/2 cup of unsweetened almond milk, 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir in the cooked vegetables and pour the mixture into the pre-baked crust. Bake for an additional 20-25 minutes until the quiche is set and golden brown.
Now, let’s move on to the second recipe, which is a Crustless Spring Vegetable Quiche from Chocolate Slopes. This recipe is perfect for those who are gluten-free or looking for a lower-carb option. The filling is similar to the first recipe but without the crust, making it lighter and easier to prepare.
To make this quiche, first, preheat your oven to 375°F. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion, 1 diced red pepper, and 1 cup of trimmed asparagus and cook for 3-4 minutes until the vegetables are tender. Add 2 cups of fresh spinach and cook until wilted.
In a large bowl, whisk together 6 eggs, 1/2 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir in the cooked vegetables and 1/4 cup of crumbled feta cheese. Pour the mixture into a greased 9-inch pie dish and bake for 25-30 minutes until the quiche is set and lightly golden.
In conclusion, these two Spring Vegetable Quiche recipes are perfect for showcasing the fresh and delicious vegetables of the season. Whether you prefer a crust or not, both recipes are easy to make and packed with flavor. Serve these quiches for lunch, dinner, or even brunch, and enjoy the taste of spring in every bite!
