The Ultimate Spring Quiche Recipe

Right, this one’s got that soft, creamy filling with pops of green — asparagus, peas, and goat’s cheese doing a proper dance together. Crunchy pastry, bit of salt from the bacon (if you’re into that), and honestly? It tastes like spring. Fresh and buttery, not heavy — kinda feels like something Jamie Oliver would whip up in his garden. And yeah, I first made this on a rainy May afternoon when I needed to feel like the sun was coming. It helped.

Ingredients Needed

For the Filling:

• 300g asparagus
• 100g frozen peas
• 150g baby spinach
• 4 spring onions
• Optional: 4 rashers smoked streaky bacon
• 6 large free-range eggs
• 200ml double cream
• 200ml semi-skimmed milk
• 1 bunch fresh chives (about 20g)
• 150g goat’s cheese

For the Pastry:

• 300g plain flour (plus a bit extra for dusting)
• 150g unsalted butter (room temp)
• Pinch of sea salt
• ~90ml cold water

How To Make The Ultimate Spring Quiche Recipe

1. Make the Pastry: Sift the flour and salt into a big bowl. Rub in the butter with your fingers till it’s like damp sand. Add cold water slowly — mix as you go. Don’t dump it all in. Once it clumps, bring it together. Wrap it up and shove it in the fridge for 30 mins. Go make tea.
2. Cook the Veggies Snap off the tough bits of the asparagus (they’re no good, just compost ’em). Cut into little chunks, keep the tips aside. Boil the asparagus and peas for about a minute. Drain, then toss in chopped spinach while they’re hot — helps it wilt. Rinse all that under cold water. Drain again. Spring onions get sliced and added now.
3. Add the Bacon & Egg Mix: If you’re using bacon, fry it up till crispy, about 5 mins. Set aside. In a bowl, whisk up eggs, cream, milk, pinch of black pepper. Add chopped chives too. It should smell like breakfast.
4. Assemble the Quiche: Roll the pastry out (lightly floured surface) to about ½cm thick. Drape it over your quiche tin. Gently press into corners — patch it if needed. Trim edges. Line with damp greaseproof, fill with baking beans or rice. Bake at 180°C for 12 mins, take the beans out, bake again 8–10 mins till golden.
5. Bake to Finish: Spoon in the greens, scatter bacon, pour the eggy mix over. Crumble goat’s cheese on top. Bake 35–40 mins, or till set but a bit wobbly in the middle. Let it cool a little before slicing — hard to wait, I know.

Why I Love This Recipe

Made it first for a family lunch. Everyone was a bit grumpy, honestly. One bite in — silence. Then, “What’s in this?” It’s creamy but not heavy, and that goat’s cheese hits just right. Best bit? Totally works warm or cold. Picnic-perfect.

Recipe Tips

• Chill the pastry — helps avoid shrinkage in the oven
• Use whatever greens you’ve got — kale, courgette ribbons, wild garlic
• No goat’s cheese? Try feta, or even ricotta
• Let the quiche rest a bit before slicing — sets better
• Don’t overfill the pastry case or it’ll overflow (been there)
• Bake it on a baking tray — saves you if there’s a leak
• Add a bit of lemon zest if you like a tangier filling

How To Store Spring Veg Quiche

• At Room Temperature: Cool and eat within a few hours.
• In the Fridge: Wrap tightly or store in a container — keeps 3 days max.
• In the Freezer: Wrap slices in foil, then bag them. Eat within a month. Thaw overnight in fridge.
• Reheating: 180°C oven for 10–15 mins. Microwave works but softens the crust. Air fryer? Surprisingly decent for slices.

Nutrition Facts (per serving)

• Calories: ~410
• Carbs: 24g
• Protein: 14g
• Fat: 30g
• Sugar: 4g
• Fibre: 3g
• Sodium: 340mg

Let’s Answer a Few Questions! (FAQs)

• Q: Can I make this vegetarian?
  A: Yep — just leave out the bacon. Maybe add sundried tomatoes or olives for extra oomph.
• Q: Can I use shop-bought pastry?
  A: 100%. Shortcrust from the fridge aisle works fine. Just blind bake it the same way.
• Q: How do I stop a soggy bottom?
  A: Blind baking is key. Also, make sure the filling isn’t watery — squeeze that spinach if needed.
• Q: Can I make this gluten-free?
  A: You’ll need a GF flour blend for the pastry, or use a pre-made GF crust.
• Q: What size tin should I use?
  A: A 23cm tart tin (loose bottom if possible) works perfectly for this quantity.