Garden Party Quiche
Turn brunch into a work of art with a garden quiche. Filled with fresh, spring produce, creamy goat cheese and topped off with a floral design made entirely out of veggies, it’s sure to wow your guests (or even just yourself).
Ingredients
Quiche
- 1 store-bought pie crust, enough to line a rectangular 9×13-inch pan
- 6 Vital Farms Eggs
- 1 1/2 cups heavy whipping cream
- 4 ounces goat cheese, crumbled
- 1/2 cup zucchini, finely diced
- 1/2 cup asparagus, finely chopped
- 1/4 cup fresh chives, finely chopped
- salt and pepper, to taste
Garnish
- green onion stalks
- chives
- red onion
- cherry tomatoes, halved
- sage leaves
Instructions
- Preheat the oven to 375° F and grease a rectangular 9×13-inch pan.
- Press the pie dough into the rectangular pan, trim the excess dough, and crimp the edges. Line with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, until crust is just starting to turn light golden and is slightly puffed. Remove the parchment paper and weights and return the crust to the oven to bake for another 8 minutes.
- Prepare the filling by whisking together the eggs, heavy cream, salt, and pepper in a large bowl. Then stir in the zucchini, asparagus, chives, and goat cheese.
- Pour the filling evenly into the pre-baked crust. Bake the quiche for 25 minutes then remove from the oven to add the garden garnish.
- Using the vegetables, decorate the top of the quiche like a garden scene mimicking flowers.
- Return the quiche to the oven and bake for another 15 minutes; until the center is just set.
- Allow the quiche to rest for 15 minutes before slicing and serving.
