Spring Vegetable Quiche

  • Rating:
  • Yield: 6 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 25-30 Mins.
  • Vegetable quiche is a breakfast and brunch classic. When you add in Fisher® Pecan Halves with mushrooms, bell peppers and eggs, you’ll have a new favorite way to start off your day. 


  • 1 refrigerated or frozen 9-inch pie crust
  • 1 tablespoon unsalted butter
  • 1/2 cup onion, finely diced
  • 1/2 pound asparagus cut into 1-inch pieces
  • 1 cup sliced mushrooms
  • 3/4 cup chopped red bell pepper
  • 1/4 teaspoon dill
  • 4 large eggs
  • 3/4 cup half and half
  • 1 cup shredded cheddar cheese
  • 1/2 cup finely Fisher® Chef’s Naturals Pecan Halves


  1. Preheat oven to 375°F. Line a 9 inch pie plate or 10 inch tart pan with pie crust and flute edge, if necessary.
  2. Heat the butter in a large skillet over medium heat. Add the onion, asparagus, mushrooms and bell pepper. Cook, stirring occasionally until vegetables have softened and are just beginning to brown, about 5 minutes.
  3. Meanwhile, beat the eggs, half and half and dill in a large bowl. Spoon vegetable mixture into the pie shell, top with cheese, egg mixture and nuts. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the quiche comes out clean. Let the quiche cool on a wire rack for 20 minutes before slicing.

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Rating (4):

Added sun-dried tomatoes for flavor. I used all the vegetables called for but I omitted the dill and added sun-dried tomatoes from a jar. Since the tomatoes were packed in oil and seasoned with garlic and rosemary, I omitted the dill--not being sure about that flavor combination. I used a ten inch pie pan so I increased the eggs to five, added about 1/8 cup additional half and half, and a little more SHARP cheddar cheese. I used about 1/4 cup of drained and chopped sun-dried tomatoes but next time I'll use more. (I cooked the vegetables the night before and oops! I should have heated them again, so instead of baking for 30 minutes--mine took an hour.)

- Nellie | 10.20.15

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