I published this recipe for Spring Vegetable Quiche with Goat Cheese a few years ago after a particularly inspiring trip to the farmers’ market. I saw all these bright, tender vegetables and knew I had to bake them into something special. If you love savory baked egg dishes, you should also try my Oven Baked Vegetable and Cheese Egg Bites for a quick, protein-packed breakfast.
My secret for this recipe isn’t in the filling, though. It’s in the pie crust. I use a trick I learned from my grandma: a splash of very cold vodka. It makes the dough so easy to work with and gives you the flakiest, most tender crust you can imagine.
This quiche became our go-to for lazy weekend brunches. It feels fancy but is honestly so simple to put together. It’s the kind of dish that makes everyone at the table feel happy and cared for.
Recipe Overview
- Cuisine: French-inspired
- Category: Vegetarian Brunch, Savory Pie
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6-8
Why This Recipe is So Special
This isn’t just any egg tart. The combination of creamy goat cheese and fresh spring vegetables is magic. The cheese melts into the custard, making it rich and tangy.
Spring Vegetable Quiche with Goat Cheese Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Spring Vegetable Quiche with Goat Cheese Recipe!
I also love this technique of pre-baking the crust. We call it “blind baking.” It makes sure the bottom gets crisp and doesn’t turn soggy from the wet filling. It’s a game-changer for any savory pie, much like the technique used in my incredibly rich Five Cheese Ziti Al Forno.
The Full Ingredient List
Gathering everything before you start, your “mise en place,” makes the whole process so much smoother. Here’s what you’ll need.
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 2 tablespoons ice-cold water
- 1 tablespoon ice-cold vodka (or more water)
- For the Filling:
- 1 tablespoon olive oil
- 1 small leek (white and light green parts), thinly sliced
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup fresh peas
- 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 fresh goat cheese, crumbled
- 2 tablespoons fresh chives, chopped
My Step-by-Step Method
Don’t let the steps scare you! I’ve broken it down so it’s easy to follow. Just take it one step at a time.
- Preheat your oven to 375°F (190°C).
- Make the crust: In a food processor, pulse the flour and salt. Add the cold butter cubes and pulse until the mixture looks like coarse crumbs.
- With the processor running, slowly add the cold water and vodka. Stop as soon as the dough starts to clump together.
- Turn the dough out onto plastic wrap. Shape it into a disc, wrap it tightly, and chill for at least 30 minutes.
- Roll the dough out on a floured surface to fit a 9-inch pie dish. Press it in gently and trim the edges. Prick the bottom all over with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for 5 more minutes. Set aside.
- Make the filling: Heat olive oil in a skillet. Cook the leek until soft, about 5 minutes. Add the asparagus and peas and cook for 3 more minutes. Let this cool slightly.
- In a large bowl, whisk the eggs, milk, cream, salt, and pepper together until smooth.
- Spread the cooked vegetables in the pre-baked crust. Sprinkle the crumbled goat cheese evenly over the top.
- Carefully pour the egg custard mixture over everything. Sprinkle with fresh chives.
- Bake for 35-45 minutes, until the center is just set and the top is golden. Let it cool for 15 minutes before slicing.
My Top Tips for Success
- Keep everything cold for the crust. I even put my flour in the freezer for 15 minutes before I start. This prevents the butter from melting and keeps the crust flaky.
- Blind bake your crust! I can’t say it enough. This single step will boost your quiche from good to incredible.
- Let your chopped vegetables cool before adding them to the custard. If they’re too hot, they can start to cook the eggs prematurely.
- Use a serrated knife to slice your quiche. It cuts through the crispy crust and creamy filling perfectly without squishing it.
Common Mistakes to Avoid
We’ve all been there. Here’s how to fix a couple of common issues so your vegetarian brunch is perfect.
Soggy Bottom Crust: This happens if you skip the blind baking step. Always pre-bake your crust for a quiche or any wet filling. It makes all the difference.
Overcooked, Rubbery Eggs: The quiche is done when the edges are puffed and the center still has a slight jiggle. It will keep cooking as it cools. Taking it out a minute early is better than a minute late.
NUTRITION INFORMATION
- Calories: 380kcal
- Carbohydrates: 22g
- Protein: 12g
- Fat: 27g
- Saturated Fat: 15g
- Cholesterol: 175mg
- Sodium: 480mg
- Fiber: 2g
- Sugar: 4g
FREQUENTLY ASKED QUESTIONS
Can I make this quiche ahead of time?
Absolutely! You can blind bake the crust up to a day ahead. Wrap it tightly and store at room temperature. You can also fully bake the quiche, let it cool, and refrigerate it. Reheat slices in a 300°F oven until warm.
What can I use instead of goat cheese?
If you’re not a fan of goat cheese, feta cheese is a great substitute. It gives you a similar tangy, salty flavor that works beautifully with the spring vegetables.
Do I have to use vodka in the crust?
Not at all! The vodka is my trick because it evaporates faster than water, leaving the crust extra flaky. You can just use all ice water. The key is to keep it very cold.
Leave a Reply! (I’d Love to Hear From You!)
Did you try my vodka crust trick? I’d love to know how it went! Tell me what spring veggies you used or ask any other questions in the comments below. Your notes and star ratings make my day and help other bakers, too. If you’re looking for a sweeter baking project next, my Pumpkin Cream Cheese Swirl Muffins are a fall favorite. Happy baking!
