Spring Vegetable Quiche


  • 1 tbs olive oil
  • 1 leek, pale section only, thinly sliced
  • 2 bunches asparagus, ends trimmed, thinly sliced diagonally
  • 1 cup  fresh peas
  • 4 eggs at room temperature is best
  • 1/2 cup (125ml) milk (or rice milk)
  • 1/2 cup (30g) finely grated gruyere cheese or 4 tablespoons of  yeast
  • Salt & Pepper to taste
  • Shortcrust pastry (either frozen or homemade)
  • Mixed salad leaves, to serve


1. Line a quiche dish with the pastry.

2. To make the filling, heat the oil in a large frying pan over medium heat. Add the leek and cook, stirring, for 2-3 minutes or until leek softens. Add the asparagus and cook for a further 1 minute or until tender. Remove from heat. Add the peas and stir to combine

3. Add the eggs, and milk & yeast or cheese, salt and pepper together to the mixture, give it a stir and then pour and arrange in the pastry case. Bake in oven for 30 minutes or until filling is just set. Serve warm or at room temperature with mixed salad leaves, if desired.


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