Spring Vegetable Quiche

  • Yield: 6 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 25 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 until internal temperature reaches 160°F on a food thermometer, 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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