Spring Vegetable Quiche with Goat Cheese Recipe

What’s better than a home-cooked meal? A home-cooked meal with only ONE pan to clean! I love eating delicious food, but my least favorite part is always the mountain of dishes left behind.

That’s why I’m completely devoted to recipes that give me maximum flavor with minimal cleanup. This Spring Vegetable Quiche with Goat Cheese is my new favorite solution. It’s a gorgeous, satisfying vegetarian brunch that comes together in a single skillet. If you love easy egg-based dishes, you should also try my oven-baked vegetable and cheese egg bites for another simple, protein-packed option.

You get a creamy, savory pie packed with fresh flavors, and I get to spend my afternoon relaxing instead of scrubbing. It’s the best kind of kitchen win for all of us.

Recipe Overview

Here’s the quick snapshot of what you’re making. Simple, straightforward, and totally doable.

• Cuisine: French-inspired
• Category: Vegetarian Brunch
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6

The Magic of a One-Pot (or One-Pan) Meal

Let’s talk about why this method is a game-changer. I use my trusty oven-safe skillet for the entire process, from sautéing to baking.

You cook your veggies in the pan, pour the egg mixture right over the top, and slide the whole thing into the oven. There’s no transferring to a separate dish. One pan means you only have one main item to wash. Your future self will thank you.

All You Need (One Pot & These Ingredients)

Gathering your tools and core items is the first step to an easy cooking session. Keep it simple.

The star here is a 10-inch oven-safe skillet (cast iron is perfect). For ingredients, focus on the freshest spring veggies you can find, a good creamy goat cheese, and a simple custard base. That’s the heart of this egg tart.

The Full Ingredient List

Here is everything you’ll need to make this savory pie. Most of these are pantry staples or easy fridge finds.

• 1 store-bought or homemade pie crust (for a 9-inch deep dish)
• 1 tablespoon olive oil
• 1 small leek (white and light green parts), thinly sliced
• 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
• 1 cup fresh peas (or frozen and thawed)
• 4 large eggs
• 1 cup whole milk or half-and-half
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 2 tablespoons fresh chives, chopped

My “Less Mess” Cooking Method (Step-by-Step)

Follow these steps for a smooth process and a clean kitchen counter. We’re building all the layers in one go.

1. Preheat your oven to 375°F (190°C). Let your pie crust sit at room temperature.
2. Heat olive oil in your oven-safe skillet over medium heat. Add the leek and cook for 3-4 minutes until soft.
3. Add the asparagus and peas. Cook for another 4-5 minutes, just until the asparagus is bright green and tender-crisp. Take the skillet off the heat.
4. In a large bowl, whisk the eggs, milk, cream, salt, and pepper together until smooth.
5. Gently press your pie crust into the skillet, right over the cooked vegetables. It’s okay if it’s rustic!
6. Slowly pour the egg custard over the vegetables. Sprinkle the crumbled goat cheese and chives evenly over the top.
7. Carefully transfer the skillet to the oven. Bake for 40-45 minutes, until the center is set and the top is golden.
8. Let the quiche cool in the skillet for at least 15 minutes before slicing. This makes it easier to cut and serve.

Pro-Tips for Perfect One-Pot Cooking

A few clever tricks can make your results even better and cleanup even faster.

First, use the right size pan. A 10-inch skillet is ideal. Too small and it will overflow; too big and your custard layer will be too thin. Second, don’t over-stir the vegetables. We want them to have a bit of texture. Finally, let the quiche rest after baking. This helps the slices hold their shape beautifully when you cut into it.

Storing & Reheating (Easy!)

This quiche makes fantastic leftovers, which is another huge win for your time.

Let it cool completely, then cover the skillet with foil or transfer slices to an airtight container. It keeps in the fridge for up to 4 days. To reheat, just warm a slice in the microwave for 60-90 seconds or in a 300°F oven for about 10 minutes. It’s just as good the next day.

Nutrition Notes

This dish is a balanced and satisfying meal all on its own. Here’s a general look at what you’re getting per serving.

• Calories: ~320
• Protein: 12g
• Carbohydrates: 18g
• Fat: 22g
• Fiber: 3g

Your One-Pot Questions, Answered

I get a few common questions about this recipe. Here are the quick answers to help you out.

Can I use a different cheese?

Absolutely! Feta cheese is a great salty swap for goat cheese. For a milder flavor, try shredded Swiss or Gruyère. The method stays exactly the same. If you’re a true cheese lover, my indulgent Five Cheese Ziti Al Forno is a must-try for dinner.

Do I have to pre-bake the crust?

For this method, no. Because we’re baking the quiche for a long time, the crust cooks perfectly right in the skillet with the filling. It saves you a step and avoids dirtying another pan.

Can I make this ahead of time?

You sure can. You can sauté the vegetables and mix the custard a day ahead. Keep them separate in the fridge. When you’re ready, let the custard come to room temp, assemble in the skillet, and bake. It’s a huge brunch time-saver.

I hope this Spring Vegetable Quiche becomes your new favorite trick for a stunning meal without the sink full of pots. It proves that you don’t need a complicated process or a lot of cleanup to eat incredibly well.

Enjoy all that fresh, creamy flavor (and your spotless kitchen!). For a perfect sweet treat to go with your brunch, bake a batch of my pumpkin cream cheese swirl muffins. Let me know how it went by leaving a comment and rating below!