Savory Herb Spring Brunch Quiche
Highlighted under: Celebration Eats
We had a hungry brunch crowd and an arsenal of fresh herbs from the garden, so I decided to make this quiche. It really hits the spot and costs about $10 to make, which is pretty great considering it serves 6. The combination of eggs, cheese, and those herbs creates a lovely dish that people keep coming back for. Honestly, it’s also a great way to use up whatever leftover veggies you have lying around, just like I did last weekend.
One time, I got a little too adventurous and added way too much salt while seasoning the vegetables. The quiche ended up being inedible, and I was left scraping it out of the pie dish with regret. Lesson learned: always taste as you go, especially when dealing with salty ingredients like feta or cheese. Now, I make a point to season lightly and amp it up gradually.
Another tip I picked up is to let your crust cool for a minute before pouring in the filling. It helps keep the bottom from getting soggy. I’ve definitely had my share of soggy quiche disasters that were more like soup than a solid brunch dish.
What I Love About This
- It's super adaptable with whatever veggies you have on hand
- This quiche keeps well in the fridge for leftovers
- Fresh herbs make it feel special and fresh
- It’s a crowd-pleaser, even with picky eaters
Getting the Texture Right for Savory Herb Spring Brunch Quiche
The key to a great quiche is in its texture. To ensure the filling is creamy but not too runny, it’s essential to sauté the mushrooms and spinach until all the moisture is cooked out. If you skip this part, the vegetables can release water during baking, turning your lovely quiche into a soggy mess. I always look for the mushrooms to be golden and the spinach to be wilted before adding them to the egg mixture.
Another important element is the egg and cream ratio. Using six large eggs along with a cup of heavy cream hits the right balance between richness and lightness. Keep an eye on the baking time, as the quiche can go from perfectly set to overbaked pretty quickly. I usually start checking it at the 30-minute mark. Look for a firm center; if it jiggles too much, it needs a little more time.
Ingredient Notes
The beauty of this quiche lies in its flexibility. If you don’t have fresh chives or parsley, swapping in whatever herbs you do have works just fine. Dill or basil can add a lovely twist too. Fresh herbs make the dish feel a bit special, but if you have to rely on dried versions, just remember that they can sometimes be more potent, so use less.
About that pie crust, while I usually buy a pre-made one from Trader Joe's, there's something delightful about a homemade crust. Don’t stress if you opt for the store-bought version; it does the job and saves time. If you happen to have leftover cooked veggies from another meal, toss them in. Just be sure they’re not too watery; nobody wants a quiche soup.
Ingredients
Gather up these ingredients for the quiche:
For the Quiche
- 1 pre-made pie crust (I prefer Trader Joe's)
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese
- 1 cup fresh spinach, roughly chopped
- 1/2 cup mushrooms, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
Here's how to make this lovely quiche:
Preheat the Oven
Start by preheating your oven to 375°F (190°C). This gives it a good head start while you prepare the filling.
Prepare the Vegetables
In a skillet over medium heat, sauté the mushrooms and spinach until they soften, around 5 minutes. You want them cooked down nicely, otherwise, they can water down the quiche.
Mix the Eggs and Cream
In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg. I don’t sift anything here, just mix until combined. You'll know it's ready when it turns a nice golden color.
Combine Ingredients
Fold in the sautéed veggies, cheddar, feta, parsley, and chives into the egg mixture. Make sure everything gets evenly distributed.
Assemble the Quiche
Pour the mixture into the pie crust. Spread it out gently with a spatula. Don’t worry if it looks a bit full, the egg will rise while cooking.
Bake
Bake in your preheated oven for about 35-40 minutes, or until the top is golden and the center is set. A good tip is to check it at 30 minutes; I’ve had quiches go from perfectly cooked to a bit overbaked in just a few minutes.
Cool and Serve
Let the quiche cool for about 10 minutes before slicing. This helps it hold together better and it’s a bit easier to serve. Enjoy it warm or at room temperature!
Pro Tips
- Feel free to switch up the cheese. Goat cheese or mozzarella can work just as well
- Add cooked bacon or ham if you want some extra protein; you can sauté it with the veggies
- Using a glass pie dish can give you a nicer browning effect on the crust
Scaling Savory Herb Spring Brunch Quiche for a Crowd
If you're planning to serve more than six people, making two quiches is a straightforward solution. Alternatively, you could stretch this recipe by adding more vegetables, though you’ll need to adjust the egg and cream accordingly. For instance, adding an extra egg or a splash more of cream can maintain the texture if you overload on the filling.
If you find yourself with lots of guests, consider making mini quiches using a muffin tin. Just be cautious with the baking time; they’ll need about 20-25 minutes and will obviously bake faster than a full-size quiche. This way, everyone can grab their own portion without having to slice it up, and they look super cute on a brunch table.
Savory Herb Spring Brunch Quiche
Created by: The Chefpaulbakes Team
Recipe Type: Celebration Eats
Skill Level: easy
Final Quantity: 6.0
What You'll Need
For the Quiche
- 1 pre-made pie crust (I prefer Trader Joe's)
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese
- 1 cup fresh spinach, roughly chopped
- 1/2 cup mushrooms, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
How-To Steps
Start by preheating your oven to 375°F (190°C). This gives it a good head start while you prepare the filling.
In a skillet over medium heat, sauté the mushrooms and spinach until they soften, around 5 minutes. You want them cooked down nicely, otherwise, they can water down the quiche.
In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg. I don’t sift anything here, just mix until combined. You'll know it's ready when it turns a nice golden color.
Fold in the sautéed veggies, cheddar, feta, parsley, and chives into the egg mixture. Make sure everything gets evenly distributed.
Pour the mixture into the pie crust. Spread it out gently with a spatula. Don’t worry if it looks a bit full, the egg will rise while cooking.
Bake in your preheated oven for about 35-40 minutes, or until the top is golden and the center is set. A good tip is to check it at 30 minutes; I’ve had quiches go from perfectly cooked to a bit overbaked in just a few minutes.
Let the quiche cool for about 10 minutes before slicing. This helps it hold together better and it’s a bit easier to serve. Enjoy it warm or at room temperature!
Extra Tips
- Feel free to switch up the cheese. Goat cheese or mozzarella can work just as well
- Add cooked bacon or ham if you want some extra protein; you can sauté it with the veggies
- Using a glass pie dish can give you a nicer browning effect on the crust
Nutritional Breakdown (Per Serving)
- Calories (kcal): 301
- Total Fat (g): 23.7
- Saturated Fat (g): 13.4
- Cholesterol (mg): 234
- Sodium (mg): 634
- Total Carbohydrates (g): 15.4
- Dietary Fiber (g): 1.2
- Sugars (g): 1.1
- Protein (g): 10.4