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A light and flavorful quiche perfect for spring brunches! This quiche captures the essence of the season with its delicate, buttery crust and vibrant medley of fresh vegetables. The crisp asparagus, earthy spinach, and juicy cherry tomatoes create a perfect balance of textures, while creamy goat cheese adds a tangy richness. The egg custard is infused with a hint of garlic and thyme, making every bite warm and satisfying. Serve it fresh from the oven for a cozy weekend brunch, or enjoy it chilled as a refreshing dish on a sunny afternoon.

🌿 Spring Vegetable Quiche with Asparagus, Spinach, and Goat Cheese

Ingredients:

• 1 pre-made pie crust (or homemade)

• 1 tbsp olive oil

• ½ cup asparagus, trimmed and cut into 1-inch pieces

• 1 cup fresh spinach, chopped

• ½ cup cherry tomatoes, halved

• 4 large eggs

• 1 cup whole milk (or heavy cream for richness)

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

• ½ tsp dried thyme

• ½ cup goat cheese, crumbled

• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F (190°C). Place the pie crust into a tart pan and pre-bake for 10 minutes.

2. In a pan, heat olive oil and sauté asparagus for 3-4 minutes. Add spinach and cook until wilted. Remove from heat.

3. In a bowl, whisk eggs, milk, salt, pepper, garlic powder, and thyme.

4. Spread sautéed vegetables over the pie crust, followed by cherry tomatoes, crumbled goat cheese, and Parmesan.

5. Pour the egg mixture evenly over the filling.

6. Bake for 35-40 minutes until the center is set and the top is golden. Let cool slightly before slicing.

7. Serve warm or at room temperature.

A light and flavorful quiche perfect for spring brunches!