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).
Garden Party Quiche
Ingredients
Makes 8 servings
Quiche
- 1 store-bought pie crust, enough to line a rectangular 9×13-inch pan
- 6 Vital Farms Eggs
- 1½ cups heavy whipping cream
- 4 ounces goat cheese, crumbled
- ½ cup zucchini, finely diced
- ½ cup asparagus, finely chopped
- ¼ 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 p￭. 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.
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