Spring Quiche

Brunch, Easy Weeknight Meals, Main Courses, , , , , , , , ,

I got the idea for this quiche when I was searching around for quiche recipes that included greek yogurt.  (I thought I could reduce the number of eggs required for quiche by replacing some with yogurt.)  I stumbled across this recipe and thought it looked amazing.  Such a beautiful presentation for something so easy!  I made a few modifications (including adding more eggs).  🙁  I like a thicker quiche, and I wanted to amp up the presentation by making this in a springform pan and serving it on a pedestal.

You can use whatever vegetables you like in this.  I used zucchini, artichokes and baby spinach, but asparagus, leeks or arugula would all work well too.  A summer version of this would be excellent with zuchinni, corn and tomatoes.  

Served with a salad, this makes for a perfect spring brunch.  This is a small recipe that serves 3-4, but you could make it for a larger group by using a full sheet of puff pastry and doubling the rest of the ingredients.
spring quiche

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Spring Quiche

This easy-to-make dish is filled with the flavors of spring and is beautiful enough for entertaining. This recipe serves 3-4, but use a full sheet of puff pastry and double the rest of the ingredients for a quiche that will serve 6-8.
Servings: 4

Ingredients

  • 2/3 sheet of puff pastry thawed
  • 4 eggs
  • 1/2 cup greek yogurt I used 2%
  • 1 small clove garlic minced or pressed
  • 5-6 leaves of basil torn
  • 1 TBSP chopped fresh dill
  • 1/2 small zucchini peeled lengthwise using a vegetable peeler to create long thin ribbons
  • 1/2 cup quartered artichoke hearts
  • 1 handful baby spinach
  • 1/4 - 1/3 cup crumbled goat cheese optional

Instructions

  • Preheat oven to 400 degrees.
  • Roll out puff pastry on a lightly floured surface and place in an 8 inch springform pan.* The dough comes in a square shape, so you may need to cut off the extra dough at the corners and use it to "patch" areas around the sides of the pan.
  • Whisk together eggs, yogurt, garlic and herbs and pour over puffed pastry.
  • Place zucchini, artichokes and spinach into egg mixture and sprinkle with goat cheese (if using).
  • Place in oven and cook for ~20 minutes until eggs are set.
  • Serve immediately or allow to cool if you prefer your quiche at room temperature.

Notes

*You could also use a regular round pie or cake pan, but I like the presentation that results from the use of a springform pan.
Adapted from Super Glue Mom

spring quiche 2

Related posts:

  1. Summer Vegetable Quiche
  2. 7 Inventive Veggie Pizzas and One Tried and True Classic
  3. Vegetarian Matzo Ball Soup (and a mini-tangent about eggs)
  4. Spring Vegetable Ragu with Sorrel

6 thoughts on “Spring Quiche”

  2. This looks and sounds delicious! I’m going to make it as part of our Easter brunch! Also, where did you get that awesome cake stand?!! I love it!

    1. I think I’m going to do it as part of my Easter brunch too. Glad you like it! The cake stand is from Williams Sonoma. It was a Christmas gift from my aunt. I love it and goes great with a lot of my woodsy-themed table top stuff. I just checked the site and I don’t think they have it anymore. I think it might have been something that they had just for the holidays.

      Thanks for the kind words!

      Best,
      Kelli

  3. I want to use eggs…how many should I use in place of the yogurt?? I don’t care for yogurt.

    1. You can replace the yogurt with another egg and it should turn out great. I sometimes don’t use yogurt if I don’t have any on hand.

      Best,
      Kelli

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