Spring is the season of bright and hopeful feelings and wonderful, amazing brunch food.
When we have brunch with my family, for sure the brunch item that will be for surely on the menu is my mom’s quiche. For sure. This quiche is a family favorite.
One of my main issues with quiche is the texture, but this one has the texture just right: fluffy but not overly firm, creamy but not soggy, and full of flavorful sautéed veggies while still feeling like a proper savory-pie-for-breakfast moment.
I tweaked a few things from my mom’s recipe for simplicity and personal preference, but what you see here is more or less her staple quiche recipe. Without fail, this very familiar, very beloved quiche shows up in our lives multiple times during the spring months thanks to my lovely mom and my hungry family who raves about this brunch-baked-into-a-pie situation.
Things to love about this guy:
Easy. Very easy.
Creamy and rich.
Freshness brought to you by spring vegetables.
Vegetarian (as I did here) or add bacon (as mom does)
Special-feeling, but not overly fancy
If you don’t know (but I know you do), ALDI is my favorite. It’s the grocery store with the world’s most passionate fan club (present!) thanks to its affordable prices, sustainability initiatives, and LOTS OF ORGANIC OPTIONS.
My personal ALDI faves for spring:
Simply Nature Organic Grade A Cage Free Large Brown Eggs
Simply Nature Organic Spinach
Mushrooms and asparagus
And my favorite cheese of all time – the Emporium Selection Specialty Shredded Cheese Gouda (I also love the Gruyere and Swiss blend which we used in this brunch bake)
Making The Quiche
Pie crust: check.
I like to bake mine for about ten minutes first to get it partially baked, so the bottom of the quiche doesn’t get soggy.
Filling: check check.
Sautéed veggies, eggs, cream, salt, cheese… in you go.
And that’s it!
Bake that little miracle right up and you’ve got yourself a happy springtime brunch that feels both special and down to earth at the same time.
Will you be serving the new orange or pineapple mimosas from ALDI with your brunch? I mean… you tell me.
Melt the butter over medium high heat. Add the mushrooms; sauté until browned and soft. Add the shallots; sauté until fragrant. Add asparagus; sauté until softened and bright green. Season with a pinch of salt.
Whisk eggs and heavy cream together. Add cooked veggies, cheese, and salt.
Press pie crust into a 10-inch pie pan and gently crimp the edges so they look nice. (This recipe is enough for two quiches, so just do this twice if you’re making both at the same time.)
Preheat the oven to 350 degrees. Poke tiny holes in the bottom of the crust with a fork. Bake the pie crust for 10 minutes, until partially baked.
Pour the egg and veggie mixture into the pie dish (stop when you start to get to the top of the pie edges). Bake for 15 minutes.
Remove pan from oven and cover the pie edges with a foil crown so the edges don’t overbrown. Bake for another 15 minutes.
Slice and serve! Serve with a little spring mix salad, fruit, or muffins for brunch goals. Yum.