/Spring Vegetable Quiche Recipe
Spring Vegetable Quiche recipe

Spring Vegetable Quiche Recipe

A light, flavourful quiche filled with the fresh produce of spring, perfect for a brunch or light supper.





  • Step 1.

    Preheat your oven to 190°C (375°F, Gas Mark 5).
  • Step 2.

    Roll out the pastry on a lightly floured surface and line a 23cm quiche tin. Trim the excess pastry. Chill for 15 minutes.
  • Step 3.

    Prick the pastry base with a fork, line with baking parchment and fill with baking beans/weights. Bake for 20 minutes.
  • Step 4.

    Remove the beans and parchment, and bake for another 10 minutes until golden.
  • Step 5.

    Blanch the asparagus, broccoli, and green beans in boiling water for 2 minutes. Drain and refresh in ice-cold water.
  • Step 6.

    Whisk the eggs, cream, salt, and pepper together in a bowl.
  • Step 7.

    Arrange the blanched vegetables and sliced leeks over the pastry base.
  • Step 8.

    Pour the egg mixture over the vegetables. Sprinkle with grated Cheddar cheese.
  • Step 9.

    Bake for 35-40 minutes until set and slightly golden on top.
  • Step 10.

    Let it cool for a few minutes before serving. Can be enjoyed warm or at room temperature.


  1. 1 Shortcrust pastry, ready-rolled

  2. 100 gAsparagus spears, trimmed and halved

  3. 100 gBroccoli florets

  4. 100 gGreen beans, trimmed and halved

  5. 2 Leeks, thinly sliced

  6. 4 Eggs

  7. 200 mlDouble cream

  8. 100 gCheddar cheese, grated

  9. 1 tspSalt

  10. 0.5 tspPepper

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