A super green vegetable and goat cheese quiche seasoned with basil pesto and extra green toppings to make it even more springy.
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Spring is on its way! When you live in Chicago, you know that winters are long and tiring, and snow can last for quite some time. To make these winters a little bit more bearable, we start watching for any little sign of spring, early in the season. No, we don’t look at the trees yet (it’s far too early), but already the days are getting longer and brighter, setting our mood for spring.
While warm, comforting dishes are still part of my routine, I start transitioning my diet with adding more greens into it. I’m crazy about veggies and could find any way to toss them in a recipe, but for those lazy days, a quiche is always a great option. You might have noticed, French people love eating quiche, any kind of quiche, and I’m no exception to it.
What do you need for a quiche?
- Homemade pie crust: it’s so easy to prepare! Forget all store-bought crusts and stick to this basic recipe, you will thank me later.
- Egg-cream mixture: adjust the quantities depending on your quiche size, using one more egg if needed.
- Toppings: basically, any ingredient would do: vegetables, meat/fish, cheese, etc. Be creative!
I like quiches because they are very forgiving. There is always a way to toss leftovers, veggies, cheese or any other foods into a quiche. If you think about it, quiches are in this context a great way to avoid food to go to waste. 90% of the time I prepare a quiche based on what’s in my fridge, not even measuring the proportions, and this is why I don’t post quiche recipes very often.
This needed to change though, and today I whipped up a super green quiche recipe for you. It will look like a classic spring vegetable and goat cheese quiche, but I added a little extra ingredient that makes it slightly different and oh so good! Look closely in the recipe and you will find out.
My secret green ingredient(s):
So… did you find it? My personal little twist is a touch of basil pesto, that I spread at the bottom of the crust, as well as in the egg-cream mixture. It brings a fresh, subtle flavor to the whole quiche.
Other greens I use in this quiche: spinach, mostly, that could be replaced by kale or chard for instance. You could also go with or without green asparagus and/or green peas. Top with extra greens, such as microgreens, avocado slices, green peas, etc. Again, think quiche as a base, then play with toppings of your choice to make the best out of it!
Super Green Vegetable Quiche
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Plant-based
A super green vegetable and goat cheese quiche seasoned with basil pesto and extra green toppings to make it even more springy.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the pie crust:
- 1 stick (125g) unsalted butter, diced
- 1½ cup (180g) all-purpose flour
- 1 pinch of salt
- 2 Tablespoons cold water
For the filling:
- 3–4 Tablespoons basil pesto, divided
- 1/2 bunch green asparagus, cut in 2 or 3
- 1 1/2 cups (approx. 350g) fresh baby spinach
- 1 Tablespoon olive oil
- 1 garlic clove, minced
- 3 large eggs
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) cream
- 1/4 cup (40g) green peas
- Salt and freshly ground pepper
- 4 ounces (115g) fresh goat cheese, sliced
- Greens of your choice, to garnish (green peas, avocado slices, micogreens…)
Instructions
For the pie crust:
- Preheat the oven to 390°F (200°C). Rub butter and flour and salt with your finger tips, until no lumps remains. Add water and mix until the ingredients stick together and form a firm dough (add more water if needed). Roll a large disk and line a 9-inch (23 cm) spring form or pie dish with the crust.
For the filling:
- Spread half of the basil pesto at the bottom of the pie crust onto an even layer.
- In a large volume of water, boil the green asparagus for 3-4 minutes, until tender. Drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Set aside.
- Heat olive oil in a frying pan. Once hot, add the spinach and sauté for a minute or so, until wilted. Add minced garlic and sauté for a few more seconds. Set aside.
- In a medium size bowl, whisk the eggs together with milk and cream. Whisk in the remaining basil pesto and season with salt and pepper.
- Add half of the asparagus, green peas, and transfer to the prepared pie dish. Display the slices of goat cheese on top.
- Bake for about 20-25 minutes. The quiche is ready when the crust is slightly golden and the center is set. Garnish with the remaining asparagus, green peas, and serve while still warm/lukewarm.
Did you make this recipe?
Lastly, if you make this Super Green Vegetable Quiche, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
