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a pie plate filled with a baked quiche along side a plate filled with a slice and browned potatoes.

Spring Vegetable Quiche

Course: Breakfast, Brunch, Dinner
Cuisine: Compliments many cuisines
Prep Time: 25 minutes
Cook Time: 55 minutes
Quiche Dough: 30 minutes
Servings: 8
Calories: 292kcal
Author: Ten Pound Cake Company
Silky smooth quiche filled with the freshness of spring vegetables. Asparagus, mushrooms, corn, and spring onions pair with brie cheese for a lovely brunch meal.
Print Recipe


  • 9" pie pan
  • pie weights or dried beans (enough of either to fill the pie pan)


Quiche Filling

  • 1 cup spring onions about 4-5, thinly sliced
  • 1 cup asparagus 6-7 stalks cut into 1"-2" pieces
  • 1 ½ cups assorted mushrooms about 4 ounces thickly sliced
  • 1 cup corn kernels about one ear cut off the cob if using fresh
  • 1 tablespoon fresh dill chopped
  • 2 tablespoons olive oil
  • 7 ounces brie cheese
  • 3 whole eggs
  • 2 egg yolks
  • 1 cup heavy cream
  • ¾ cup whole milk
  • 1 teaspoon salt
  • ½ teaspoon pepper


Preparing quiche crust

  • Preheat oven to 350°. Take the prepared quiche crust out of the freezer. Press a piece of aluminum foil into the dough, making sure to get into the edge and along the sides. Add the pie weights or dried beans.
  • Put the prepared dish on a sheet pan and in the oven. Bake until the fluted edge of the crust is starting to brown, approximately 25 minutes. Take the pie pan out of the oven and remove the foil and the pie weights/dried beans. Place the pie pan bake in the oven for 5 minutes so that the bottom of the crust dries slightly. Take out of the oven and set aside to cool while preparing the filling

Prepare the quiche filling

  • In a saute pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the mushrooms stirring occasionally. After 2 minutes and the mushrooms are browning, add the asparagus. Saute for 2 minutes, then add the corn. Continue to stir occasionally. After another 2 minutes, add the onion. Season with salt and pepper. After a total of 10 minutes, all vegetables should be slightly browned. Set to the side.
  • In a medium-sized bowl, add the whole eggs and the yolks. Mix with a whisk until the yolks and whites are completely incorporated.
  • Add the heavy cream, milk, dill, salt, and pepper to the eggs. Whisk until all ingredients are mixed together well.
  • Place the Break the brie into small chunks. Place half of the brie on the bottom of the pie crust. Add the sauteed vegetables on top of the cheese. Lastly, carefully pour the egg mixture on top of the veggies. Place the remaining brie cheese pieces around the top of the egg mixture.
  • Place in the oven and bake for 50-55 minutes. The center of the quiche may still wiggle but the sides should be set. The top of the quiche will be nicely browned. Let cool for 20-30 minutes for the quiche to continue to set.


If the fluted edge of the dough begins to brown too much when the quiche is baking, place a strip of aluminum foil on top of the crust.  


Calories: 292kcal | Carbohydrates: 8g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 534mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 1mg