Spring Greens Quiche
A savory vegetarian quiche filled with sautéed asparagus, broccoli, scallions, spinach and goat cheese. Spring Greens Quiche is perfect for entertaining!
It’s friday! Can I get a hip hip hooray and fist pump? It’s our spring break and we’re hitting the road this weekend for a Colorado ski vacation. Since our local mountain closes on Sunday, we thought we’d hit the road and take advantage of the Colorado resorts that are open for another week. Is it weird that we like to take ski vacations even though we live in a ski town and practically live a ski vacation to begin with? (We might just be crazy.) But either way, I’m so looking forward to getting out of town for a few days. Hotel living here we come! I can’t wait to not do laundry or dishes and have someone else make my bed. Bring. It. On.
The funny thing about going on vacation is that it’s always bitter sweet to come home. For me it is anyways. As much as I love going away and avoiding laundry, cooking, and all the day to day house stuff it seems to hit ten fold the day we get back. No laundry for a week means a mountain to plow throw upon returning. I try to use up all the perishables in our fridge before we leave and once again, upon our return, it’s an empty fridge and a surplus of whining that there is nothing to eat in the house. Well duh, kids (and husband)……WE WERE JUST GONE FOR A WEEK.
I’ve learned that I like coming home on Saturdays from vacation instead of Sunday. I always need a day to acclimate back to the real world and get my shiz in order for the upcoming week. I think the kiddos do better when they have a day to unwind from a week of being out of a routine and we all do better when we get a good night sleep before jumping back into getting up early for school and work. Plus I’m a bit of a control freak and like to have everything in order before Monday so when I do send the kids off to school, I can come home, pour a hot cup of coffee and plop my tired booty on the couch and catch up on my DVR knowing that everything is done and done.
Next weekend though is Easter and the thought of getting home on Saturday and having to make an Easter meal the next day is not my idea of fun. Thank goodness for good friends that invited us over for a potluck celebration. Instead of having to prepare a whole meal the day after getting home, I’m only responsible for one thing. Hello!
Quiche is one of my favorite things to make for entertaining. And, yes, I realize that I’m not actually doing the entertaining but I’m taking to a someone’s house who is so it’s practically the same thing, right? Whatever. My point is, quiche is make ahead friendly, easy to serve, always a crowd pleaser and bonus that it’s a great way to highlight in season produce. So, yeah, I’ll be bringing quiche to the Easter potluck next weekend and rest assured, I’ll be well rested!
I’ve teamed up with some other fabulous bloggers to offer a fun spring giveaway today. Use the rafflecopter below to enter this fun entertaining package and be sure to visit the other bloggers to see what they’re cooking up this fine Friday and more chances to win. Thanks to Katie from Healthy Seasonal Recipes for organizing and to Vermont Creamery, Effie’s Homemade, Calivirgin Extra Virgin Olive Oil, and J.K Adams Co. for donating!
*Scroll down for the giveaway!*
The Lemon Bowl * A Brown Table * Adventures in Cooking * Bakeaholic Mama * Cooking with Cakes * Healthy Seasonal Recipes * Shared Appetite * Southern Boy Dishes * Nutmeg Nanny * Yankee Kitchen NinjaPrint
Spring Greens Quiche + A Spring Entertaining Giveaway
- Yield: 8 slices 1x
A vegetarian quiche with a savory spelt crust and highlighting the lovely green spring produce!
For the crust:
- 1 1/2 cups spelt flour
- 1/4 teaspoon kosher salt
- 1/2 cup COLD Vermont Creamery Cultured Butter, diced into 1/4-inch cubes
- 6 tablespoons cold water
For the quiche:
- 2 tablespoons Calivirgin Extra Virgin Olive Oil
- 1 cup diced scallions (white and green parts)
- 1 cup chopped broccoli
- 1 cup chopped asparagus
- 2 large handfuls fresh, baby spinach
- 4 oz Vermont Creamery Creme Fraiche
- 1 teaspoon minced fresh dill
- 5 large eggs
- 3/4 cup half and half
- 1/2 teaspoon dried mustard
- 5 dashes hot sauce (I love Crystal Hot Sauce or Tabasco)
- salt and pepper
- 3 oz Vermont Creamery Goat Cheese Crumbles
To make the crust:
- Place the spelt flour and salt in the base of a food processor. Pulse 3-4 times.
- Add cold butter and pulse just until the butter and flour come together and the butter is the size of a small pea. Add the cold water and pulse again just until the dough begins to pull together into a mass.
- Transfer the dough to a lightly floured counter and very lightly knead it until it comes together. Wrap dough in plastic wrap and let refrigerate for at least 30 minutes.
To prepare the quiche:
- Preheat the oven to 375F degrees.
- Heat olive oil in a large skillet over medium heat. Add scallions, broccoli and asparagus. Cook 8-10 minutes until veggies are just tender. Season with a pinch of salt and ground pepper and set aside to cool.
- In a small bowl, mix together creme fraiche, chopped dill and a teensy pinch of salt; set aside.
- In a large bowl, add eggs, half & half, dried mustard, hot sauce and a small pinch of salt and pepper. Using a whisk, mix everything until well incorporated.
- Roll out the spelt pie crust on a well floured countertop and line a standard pie dish. Spread the creme fraiche over the bottom of the pie shell. Top with the cooled, sautéed veggies and fresh spinach. Pour the egg mixture over and then crumble with goat cheese.
- Place quiche on a baking sheet (to protect oven in event quiche cooks over) and place quiche in the preheated oven. Bake for 40 minutes until well down the top is just starting to brown.
- Remove from oven and let cool 30 minutes before cutting into.
That sounds amazing!!!
That quiche looks amazing!
Enjoy your vacation and be safe!
love doing stuffed mushrooms, easy!
Have such a great time!! I love clean-the-fridge meals like this. I’m also obsessed with hotel living which probably explains why I have a degree in hotel management. 😉 I could live in one! Enjoy!
I like serving dips at parties
Looks like a great giveaway!
I love bringing the fixings for a superb bloody mary bar. Perfect brunch duo with this quiche.
Frost Your Own Cookies/Brownies/Ice Cream Bar
Having a few growlers from the local brewery is always a great way to start off a party!
I love love love spring quiches. I’ve never tried it with a spelt crust, so I’m interested in trying this.
I love have margaritas for a party. So fun & festive.
Anything with cheese.
I’m a fan of veggie pizza using cream cheese, ranch, veggies and cheese on a baked (flat)crescent roll. Fun giveaway! Thanks
I couldn’t agree more! Quiche is always such a friendly crowd pleaser, it’s one of my favorite dishes whether I’m entertaining for lunch, brunch, or even as a dinner app. This looks perfectly Spring-y, too! So glad I found your blog through the giveaway! xx
wine and cheese plate!
Local craft beers and local wines
My favorite foods to serve at parties are spinach dip and pasta salad (for summer). Anything that is easy to make in bulk!
Gorgeous quiche and presentation. Have a great vacation!
I love bringing bruschetta with some crusty bread.
I like having spritzers available for a light drink with fresh fruit juices and soda. You can always add some champagne, wine or spirit but it would still be a refreshing drink.
For a party, my favorite drink would have to be a Margarita (in a variety of flavors).
I love putting out a tray of a variety of cheeses and meats.
My favorite food for a party is corn dip! It’s like a fiesta in your mouth. My friends are constantly asking me to bring it to every party.
Cheese! Any kind of cheese.
I love dips and veggies at a party.
Yes, totally strange that you go on a ski vacation, but if I lived right there I totally would too, so I guess I am strange too 😉 Love the quiche and the combo of flavors. Thank you so much for being a part of this giveaway!
Have a great vacation — and thanks for the lovely quiche recipe!
Finger food is essential. I always have veggies and dip to compensate for everything else. I love phyllo triangles (spanakopita-style), which can me frozen ahead and baked a la minute. And artichoke bruschetta, which I can’t broil fast enough, and mini-quiches have been some of my biggest hits.
This looks so yummy and heartwarming!
My favorite things to bring to parties are easy snack foods, or cupcakes! They’re my favorite thing to make. You always need some wine (or champagne) of course. 🙂
This sounds delic! I see you mentioned spinach though in the intro and it’s not in your recipe… Do you sautee that with all the other veggies or add it fresh? Looking forward to trying it out!
Thanks for catching that! I added it fresh. I’ll update the recipe to show the change!
Salami & cheese plate with crackers
It was a lot of fun getting to do this giveaway with you! This is a really lovely looking quiche… perfect for Easter brunch! Have a great vacation!
fun chips (like quinoa or sweet potato) and hummus and/or salsa!
I make a mean apple strudel!
Beer cheese dip!
I like to make anything with puff pastry for party appetizers.
I love warm spinach artichoke dip at parties!
I like to serve hot wing dip.
I really like baked brie.
Pico/salsa and fresh made guac are my fave things to make for a party!
What a wonderful prize package! I’m torn between wanting to entertain guests with it and wanting to keep it all for myself!
I love meatballs!
Potato Salad and Fruit Salad!
pickled green beans or asparagus is a healthy choice that people usually enjoy!
I like guacamole for parties.
Home-baked potato chips and dill dip
Any type of dip and veggies I love!
Roasted Shrimp Cocktail – a nice assorted cheese tray with olives/figs – good bread and the list goes on.
punch + crudités
Texas caviar! I need a party as an excuse to make it and use half up. It make so much and I love it!
I love a classic cheese plate and a nice glass of wine. Simple but always well received.