Spring Vegetable Quiche with Asparagus

I've been taking eating seasonally more seriously every year I grow food. Focusing on how to incorporate the seasonality of produce into my diet feels like the way we're traditionally supposed to eat.

Here in Memphis, I've learned quickly that spring arrives warmer and faster than the Carolina heat I was used to for the past 16 years. Right now, asparagus and strawberries are already ready!

So here's a simple yet flavor-packed dish that's perfect to make ahead and serve as brunch on these early warm days. I’ll be keeping this ready in my fridge so I can skip lunch cooking and power through my work in the garden instead.

Prep time: 20 minutes Cook time: 45–55 minutes Total time: About 1 hour 15 minutes (plus cooling)

Serves: 6–8

Ingredients:

For the crust (or use a 9-inch store-bought deep-dish pie crust for simplicity):

• 1 9-inch unbaked pie crust (homemade or refrigerated/frozen)

For the filling:

• 1 tablespoon olive oil

• 1 lb fresh asparagus, woody ends trimmed and cut into 1-inch pieces (about 8–12 spears)

• 8 oz mushrooms (cremini or white), sliced

• 4 cups fresh baby spinach (roughly chopped if large)

• 2–3 green onions or 1 small shallot, thinly sliced

• 2 cloves garlic, minced

• 5 large eggs

• 1 cup whole milk (or half-and-half for a richer texture)

• ¾ cup crumbled feta cheese (or goat cheese for a tangier option)

• ½ cup shredded mozzarella or cheddar cheese

• Salt and freshly ground black pepper, to taste

• Optional: pinch of nutmeg, red pepper flakes, or fresh herbs like dill or parsley

Instructions:

1. Preheat the oven to 375°F (190°C). If using a frozen crust, let it thaw slightly. Place the pie crust in a 9-inch pie plate and crimp the edges if needed. Prick the bottom lightly with a fork to prevent bubbling.

2. Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the asparagus pieces and mushrooms. Cook for 4–5 minutes until the asparagus is bright green and just starting to soften, and mushrooms release their moisture. Add the garlic and green onions; cook 1 more minute. Stir in the spinach and cook until wilted (about 2 minutes). Season with salt and pepper. Remove from heat and let cool slightly. (This step brings out great flavor and prevents a soggy quiche.)

3. Make the custard: In a medium bowl, whisk together the eggs, milk, salt, pepper, and any optional spices until smooth.

4. Assemble the quiche: Spread the sautéed vegetable mixture evenly over the bottom of the pie crust. Sprinkle the feta and mozzarella (or your chosen cheeses) over the veggies. Pour the egg mixture gently over everything — it should nearly fill the crust.

5. Bake: Place the quiche on a baking sheet (to catch any spills) and bake for 45–55 minutes, or until the center is set (it may still jiggle slightly) and the top is golden. A knife inserted in the center should come out mostly clean. If the crust browns too quickly, cover the edges with foil.

6. Cool and serve: Let the quiche cool for at least 10–15 minutes before slicing. This helps it set up nicely. Serve warm or at room temperature.

Tips for Success:

• Make it ahead: Bake the day before and refrigerate — it reheats beautifully in the oven at 325°F for 15–20 minutes.

• Variations: Add sliced bell peppers or peas for extra spring color. For a dairy-light version, use more milk and less cheese.

• Pairing idea: Since strawberries are also in season right now, serve with a simple side salad of fresh strawberries, mixed greens, and a light vinaigrette — it creates a beautiful sweet-savory contrast.

• Storage: Leftovers keep in the fridge for 3–4 days.

Enjoy!

Stay Hungry Besties!

Serena - Wild Bloom Farm Cafe'