Savory Herb Spring Brunch Quiche
Highlighted under: Celebration Eats
Ever have those weekends where you want something special for brunch but don’t want to fuss too much in the kitchen? This quiche is my go-to when friends come over or when I’m just in the mood for a delicious, comforting meal. It's super easy to throw together, and I love using fresh herbs from my garden, which really brightens up the dish. Honestly, it’s one of those recipes that tastes fancy but is really just a mix of eggs and whatever you have on hand.
I first tried making a quiche when I realized I had a fridge full of eggs and some wilting herbs. It turned out surprisingly well, and since then, I've been experimenting with different combinations of vegetables, meats, and cheeses. One of the things I learned is that letting the quiche sit for a few minutes after baking really helps set it up nicely.
Another tip is to partially bake the crust before adding the filling. It keeps it from getting soggy, which is a common quiche problem. Trust me, you’ll avoid that sad, mushy crust by doing this simple step. And don’t stress too much about the measurements, I often just use what I have on hand.
Why This Works So Well
- All those fresh herbs bring spring right to your plate
- You can mix and match whatever veggies you have lying around
- Perfect for using up leftovers from the week
The Secret to This Savory Herb Spring Brunch Quiche
This quiche feels special and elegant, but it really is all about what you have on hand. I usually toss in whatever vegetables are in my fridge, and using fresh herbs from my garden makes all the difference. You’ll be surprised at how just a few sprigs of parsley or some chopped green onions can brighten up the whole dish, adding that lovely springtime vibe.
If you’re trying to get the kids involved, this is a great recipe. They can help roll out the dough or whisk the eggs, and they might even enjoy picking herbs. Plus, it’s a straightforward way to clean out leftovers from the week. Just about any veggie can find a home in this quiche, whether it's the last bits of bell peppers or some wilted spinach.
Ingredients
For the crust
- 1 1/2 cups all-purpose flour
- 1/2 cup Kerrygold butter, chilled and cubed
- 1/4 teaspoon Diamond Crystal kosher salt
- 3 to 4 tablespoons ice water
For the filling
- 6 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup fresh spinach, chopped
- 1/2 cup green onion, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
Make the crust
In a bowl, combine the flour and salt. Add the cold butter and mix until it resembles coarse crumbs. I usually do this with my fingers, but a pastry cutter works well too. Gradually add ice water until the dough just comes together. If it’s too sticky, sprinkle a bit more flour. Shape it into a disk and wrap it in plastic wrap. Chill it in the fridge for at least 30 minutes.
Pre-bake the crust
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie plate. Trim the edges as needed. Poke holes in the bottom with a fork, and bake for about 15 minutes or until lightly golden. This prevents the crust from getting soggy later.
Prepare the filling
In a mixing bowl, whisk together the eggs and milk. Stir in the cheese, spinach, green onion, parsley, pepper, and nutmeg. Make sure everything is well combined.
Combine and bake the quiche
Once the crust is ready, pour the egg mixture into the pre-baked crust. Bake for 30 to 35 minutes, until the filling is set and the top is slightly golden. I usually check around 25 minutes to make sure it doesn’t overcook.
Pro Tips
- Using a mix of different cheeses can really jazz it up if you're feeling adventurous.
- You can skip the pre-bake step if you’re in a rush, but just know the crust won't be as crispy.
- If you have leftover cooked bacon or ham, toss a bit into the filling for extra protein and flavor.
- For a lighter version, you can substitute half of the milk with Greek yogurt.
Savory Herb Spring Brunch Quiche Leftovers Plan
If you find yourself with leftovers, don’t worry. This quiche stores surprisingly well. Just cover it with plastic wrap and pop it in the fridge. It usually keeps nicely for about 3 days. When you’re ready to enjoy it again, just warm individual slices in the microwave or reheat in the oven at 350°F (175°C) for about 15 to 20 minutes, until it’s heated through. I actually think it tastes even better the next day after the flavors have had a chance to meld.
You can also repurpose it in different ways. Crumble some over a salad for a quick lunch, or cut it into smaller pieces for brunch with friends. Honestly, I’ve even had it as a snack, just munching on little wedges throughout the day. It's versatile enough to stand on its own or pair up with just about anything.
Dietary Swaps
If you're looking for some swaps to fit dietary needs, this quiche is pretty adaptable. You can easily use a gluten-free pie crust if that's what you need. Honestly, I sometimes skip making the crust altogether and just pour the filling straight into a greased pie plate. It bakes up nicely that way, and you save time.
For the dairy, almond or oat milk can work in place of whole milk, and I’ve had friends use different kinds of cheese based on their taste preferences. Feta makes for a nice twist, and you can even reduce the eggs to suit your diet. If you’re vegan, consider using a chickpea flour mixture instead for a similar texture. As always, just keep an eye on cooking times if you make substitutions.
Questions About Recipes
→ Can I make the quiche ahead of time?
Absolutely, you can prepare it a day in advance and just reheat it before serving. Honestly, it might even taste better as the flavors meld together overnight.
→ What can I use if I don't have fresh herbs?
Dried herbs work fine too. Just use about a third of the amount, since dried herbs are stronger in flavor. But honestly, if you have nothing, just skip it and let the cheese shine.
→ Can I freeze the quiche?
Yes, it freezes pretty well. Just make sure to let it cool completely before wrapping it tightly in plastic wrap and foil. When you're ready to eat it, thaw it overnight in the fridge and reheat it in the oven.
→ How long will leftovers keep?
Leftover quiche will last about 3 to 4 days in the fridge. Just cover it tightly. To be fair, I usually eat mine within 2 days because I can’t resist.
Savory Herb Spring Brunch Quiche
Created by: The Chefpaulbakes Team
Recipe Type: Celebration Eats
Skill Level: easy
Final Quantity: 8.0
What You'll Need
For the crust
- 1 1/2 cups all-purpose flour
- 1/2 cup Kerrygold butter, chilled and cubed
- 1/4 teaspoon Diamond Crystal kosher salt
- 3 to 4 tablespoons ice water
For the filling
- 6 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup fresh spinach, chopped
- 1/2 cup green onion, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
How-To Steps
In a bowl, combine the flour and salt. Add the cold butter and mix until it resembles coarse crumbs. I usually do this with my fingers, but a pastry cutter works well too. Gradually add ice water until the dough just comes together. If it’s too sticky, sprinkle a bit more flour. Shape it into a disk and wrap it in plastic wrap. Chill it in the fridge for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie plate. Trim the edges as needed. Poke holes in the bottom with a fork, and bake for about 15 minutes or until lightly golden. This prevents the crust from getting soggy later.
In a mixing bowl, whisk together the eggs and milk. Stir in the cheese, spinach, green onion, parsley, pepper, and nutmeg. Make sure everything is well combined.
Once the crust is ready, pour the egg mixture into the pre-baked crust. Bake for 30 to 35 minutes, until the filling is set and the top is slightly golden. I usually check around 25 minutes to make sure it doesn’t overcook.
Extra Tips
- Using a mix of different cheeses can really jazz it up if you're feeling adventurous.
- You can skip the pre-bake step if you’re in a rush, but just know the crust won't be as crispy.
- If you have leftover cooked bacon or ham, toss a bit into the filling for extra protein and flavor.
- For a lighter version, you can substitute half of the milk with Greek yogurt.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 302
- Total Fat (g): 19.7
- Saturated Fat (g): 10.4
- Cholesterol (mg): 164
- Sodium (mg): 408
- Total Carbohydrates (g): 24.6
- Dietary Fiber (g): 1.3
- Sugars (g): 1.2
- Protein (g): 10.5