Best 2 Primavera Quiche Recipes

Indulge in the vibrant flavors of spring with our delightful Primavera Quiche! This delectable dish combines fresh vegetables, creamy custard, and a flaky crust to create a symphony of flavors that will tantalize your taste buds. The quiche is packed with an array of crisp vegetables, including asparagus, bell peppers, zucchini, and carrots, all sautéed to perfection. A velvety custard filling, made with eggs, cream, and cheese, binds the vegetables together and adds a rich, creamy texture. Encased in a golden-brown, flaky crust, the quiche is a feast for the eyes and the palate.

Our Primavera Quiche is the perfect centerpiece for any brunch, luncheon, or potluck gathering. It's also a delicious and convenient meal-prep option, as it can be made ahead of time and reheated when you're ready to serve. Whether you're a seasoned cook or a beginner in the kitchen, this easy-to-follow recipe will guide you through each step, ensuring a perfect quiche every time.

In addition to the classic Primavera Quiche, the article offers variations to cater to different dietary preferences and tastes. For those who prefer a vegetarian option, the recipe provides a meatless filling that's just as flavorful and satisfying. For a gluten-free alternative, the traditional crust is replaced with a crispy almond flour crust. And for those who love the combination of quiche and soup, the article includes a recipe for a creamy and comforting Primavera Quiche Soup.

With its vibrant colors, fresh flavors, and versatility, our Primavera Quiche is sure to become a staple in your kitchen. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to springtime delight!

Here are our top 2 tried and tested recipes!

QUICHE RECIPE

Quiche Recipe image

This is a perfect base quiche recipe and it's all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

Provided by Sally

Categories Breakfast

Time 4h

Number Of Ingredients 8

Ingredients

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large eggs
1/2 cup whole milk*
1/2 cup heavy cream or heavy whipping cream*
1/4 teaspoon each salt and pepper*
1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
up to 2 cups add-ins (see recipe note)
optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste

Steps:

I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
While the crust is chilling, preheat oven to 375°F (190°C).
Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
Reduce oven temperature to 350°F (177°C).
In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

PASTA PRIMAVERA

Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Steps:

Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Tips:

Choose fresh, seasonal vegetables. This will ensure that your quiche is packed with flavor and nutrients.
Don't overcook the vegetables. You want them to be tender but still have a bit of a bite to them.
Use a good quality cheese. This will make a big difference in the overall flavor of the quiche.
Don't overbeat the eggs. Overbeaten eggs can make the quiche tough.
Bake the quiche until it is set in the center. This will take about 35-40 minutes.
Let the quiche cool slightly before serving. This will help it to hold its shape.

Conclusion:

Primavera quiche is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with fresh vegetables, cheese, and eggs, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this primavera quiche a try.

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