Hey there! Hope you had a great weekend and Easter celebration.
How cute is this mini carrot cake cupcake?!
I had plans to attend a vegetarian festival in town but the event wound up getting postponed a few weeks, so my Easter Sunday turned into a productive weekend day instead! My hubby and I are in the process of revamping our bathrooms and a few other things in the house, so we spent a lot of time picking out mirrors, faucets, paint, and toilets (so glamorous, I know!), and working around the house doing things like calking all of the holes in the master bathroom from the previous tenants (they loved to drill holes all over the place and hang up things excessively – lucky us!) and trying out paint samples on the front exterior of our home. We currently have a bunch of different colors randomly painted in the front, but we actually found a color that we like (YEA!). Harley was a huge help, as always:
I love that now that she’s a middle aged puppy, she lets me do things like put Halloween costumes and sunglasses on her. In her first couple of years of life, that kind of stuff did not fly! I was laughing so hard when I took the above photo that I was practically crying.
Besides being productive in home improvements, I had the quite the productive day in the kitchen – making three recipes that I’ll be sharing with you guys, one of which is today’s main topic: a spring veggie quiche!
I totally neglected to post any Easter-like recipes in the last few weeks (blogger fail.) so I figured I’d make up for it by posting today’s recipe – which would have been perfect for Easter brunch, but is also great to make for dinner any night of the week. Or to prep the night before to have for breakfast during the week. Or for leftovers to bring to work for lunch… because quiche is versatile like that.
I’m not big on eggs, but I do use them once in awhile when I’m baking, and also to make a quiche here and there. The same goes for milk. I adore ice cream, but just drink a glass of milk? No thanks. Almond milk is my go-to, but I do use cow’s milk in recipes once in awhile, like this quiche.
Now that we’re into springtime, in-season veggies like asparagus come into play more in my kitchen. Zucchini always pairs well with asparagus, and is one of my absolute favorite veggies because it’s a great food to throw in to easily add some nutrients and produce into dishes.
The cheesy star of this quiche is fontina. It’s one of my favorite kinds of cheese, but you could always sub in something else like mozzarella or cheddar if you wish. I also included fresh basil in this quiche because my basil plant is blooming, but you can use dried basil or leave it out completely if you don’t have basil leaves available. Customize to fit your tastes and what you have available my friends!
Spring Veggie & Fontina Cheese Quiche
Ingredients
- 1 frozen deep dish pie crust
- 1 bunch of asparagus
- 1/2 cup cherry tomatoes
- 1/2 green zucchini
- 1/2 yellow squash
- 1/4 sweet onion
- 6 oz fontina cheese
- 3 eggs
- 1 cup milk
- 1 TBSP extra virgin olive oil
- 2 TBSP fresh basil leaves
- 1/4 TSP salt
- 1/8 TSP pepper
Instructions
- Preheat oven to 375 degrees.
- Trim asparagus and cut into small pieces. Quarter cherry tomatoes, mince onion and basil, and chop green and yellow squash.
- Place pie crust on a baking sheet.
- Combine veggies into a large bowl. Drizzle olive oil on top, add salt and pepper, and toss to combine. Spoon veggies into pie crust.
- Grate fontina cheese, then spread evenly in pie crust on top of veggies.
- In the same bowl that the veggies were mixed in, crack eggs and add in milk. Whisk together well, then pour into crust on top of veggies and cheese.
- Cover quiche with tinfoil, and bake in the oven for 30 minutes. Remove foil, and bake until quiche is lightly browned, around 10-15 minutes. Allow to slightly cool before slicing and serving.
Tell me… Did you have any awesome Easter eats? Did anyone else do home improvements over the weekend?
Nicole, no I didn’t do any home improvements over the weekend and we actually went out to dinner for Easter. However, I just wanted to say for someone like me who really doesn’t like cooking, I’m going to give this quiche recipe a try. It sounds easy enough to make and since I love quiches, it will be well worth the attempt. Thanks for sharing it. Oh yes, and I love Harley’s enthusiasm for your remodeling activities!
You just made my day, Karleen! I really hope you like the recipe, and thanks for taking the time to comment.
This was a rare year for us – we didn’t eat anything “Easter” like this year.
That quiche looks good!
So you pretty much just had a regular Sunday too? I knew we couldn’t be the only ones!
I’ve become queen of the frittata lately, but there really is no substitute for a good quiche. I love the buttery crust with the cheesy, veggie-filled eggs. And during spring, there’s nothing I crave more than a good quiche and a spring salad. Never tried fontina, though! I’ll definitely have to give this a try.
The crust totally makes the dish! And yes, you need to try fontina. It’s really good! Not too strong but has a really yummy taste.
This looks fabulous! I need to make a quiche – it’s been too long! I love fontina too. And gruyere!
Ah yes, gruyere is great too!
Awwwh, your dog is so cute.
I love this quiche too, it looks like a great way to sneak some extra veggies in to your meals.
Thanks, I think she’s pretty cute too!
That quiche looks heavenly!! I love the photos. Harley is so hilarious! I can’t get over those glasses. What a good puppy letting you put them on her.
I know right?! Although, her ears are pinned back in the photo, which pretty much means, “I’m going to give you another 5 seconds before freaking out lady!”
haha Harley – that picture cracked me up on instagram – I may do the same thing to Emma every now and then 🙂 Too cool for school our doggies!
This quiche looks fantastic with all those veggies! I don’t know why but I rarely make quiche! I need to make one at least every so often!
How can you resist putting sunglasses on your dog, right?! Ha.
What a beautiful quiche. I like that you added a good amount of veggies in it. Yum!