Spring onion quiche is one of those recipes that makes you feel like a total pro in the kitchen… even if you’re still in your pajamas. This savory spring brunch recipe is loaded with fresh asparagus, fragrant herbs, and melty Gruyere cheese all baked inside a buttery homemade crust. Trust me, one slice and you’ll see why my family requests this every single weekend during spring.
I first made this green onion quiche on a lazy Saturday morning when Henry brought home the most beautiful bunch of spring onions from the farmers market. Isabella and Emma were helping me wash the herbs (okay, mostly playing with the water), and Noah was already asking when breakfast would be ready. That morning turned into one of my favorite kitchen memories, and this quiche has been on repeat ever since.
Whether you’re hosting a spring brunch, prepping for Easter, or just craving something warm and satisfying, this quiche checks every box. Plus, it pairs beautifully with a simple side salad or even our breakfast egg bake for a bigger spread.
Why You Will Love This Spring Onion Quiche
- Simple ingredients you can find at any grocery store
- The homemade crust is flaky, buttery, and not as hard as you think
- Fresh spring onions and herbs give it a bright, seasonal flavor
- Gruyere cheese adds a nutty richness that’s hard to resist
- Works for brunch, lunch, or even a light dinner
- You can make it a day ahead (perfect for busy mornings!)
What You Need for This Baked Vegetable Quiche
For the Crust
- 2 cups all purpose flour
- 1 tsp kosher salt
- 1 cup cold unsalted butter (2 sticks, cut into small cubes)
- ¼ cup cold water
For the Filling
- 2 tbsp olive oil
- 1 shallot (finely chopped)
- 3 garlic cloves (minced)
- 1 ½ cups chopped asparagus (ends trimmed, sliced into ¼ inch pieces)
- ¾ cup sliced spring onions or green onions
- ¼ cup chopped chives
- 1 tbsp chopped dill
- 1 tbsp chopped tarragon
- Zest of 1 lemon
- 6 large eggs
- 2 cups whole milk
- 2 cups heavy cream
- ¾ cup grated Gruyere cheese
- 1 ½ tsp kosher salt
- ½ tsp ground black pepper
Substitution notes: You can swap Gruyere for Swiss cheese in a pinch. If you don’t have tarragon, extra dill works great. For a lighter version, try half-and-half instead of heavy cream.
How to Make This Spring Onion Quiche Step by Step
Making the Crust
- In a stand mixer, combine 1 cup of flour and kosher salt. Mix on low speed and add the cold butter cubes. Keep mixing until the butter breaks down to pea-sized pieces.
- Add the remaining 1 cup of flour and blend. Pour in the cold water and mix until the dough just comes together. Don’t overwork it! (That’s the secret to a flaky crust.)
- Transfer the dough to a clean surface, shape it into a ball, then flatten into a disk. Wrap in plastic wrap and chill for at least 1 hour or overnight.
- Spray the ring of a 9-inch springform pan with nonstick spray. Leave the clasp unlocked and skip the bottom plate. Place the ring on a parchment-lined baking sheet.
- Roll the chilled dough into a 16-inch round on a floured surface. Fold into quarters, place the corner at the center of the ring, and unfold. Press gently into the bottom and sides, leaving about 1 inch of overhang. Chill for 20 minutes.
- Preheat the oven to 325°F. Line the crust with parchment and fill with pie weights or dried beans. Par-bake for 30-40 minutes until the edges are lightly golden. Remove the weights, then bake another 10-15 minutes. Let it cool and patch any holes with leftover dough scraps.
Preparing the Filling
- Heat olive oil in a sauté pan over medium-high heat. Cook the shallots and garlic until the shallot turns translucent. Add the asparagus, season with ¼ tsp each of salt and pepper, and cook about 5 minutes until tender and bright green. Set aside to cool.
- In a large bowl, whisk the eggs well. Add the sautéed veggies, spring onions, chives, dill, tarragon, lemon zest, milk, cream, Gruyere, salt, and pepper. Mix until combined and pour into the crust.
- Bake at 325°F for about 1 hour 35 minutes to 1 hour 45 minutes. The top should be golden brown with a slight jiggle in the center. That jiggle is totally normal!
- Let the quiche cool completely to room temperature before slicing. This is important because the center needs time to set. Once cooled, trim the crust overhang with a serrated knife, then lift off the ring.
Storage and Reheating
Store leftover spring onion quiche in an airtight container in the fridge for up to 3 days.
To reheat, place slices in the oven at 325°F for about 10-15 minutes. The oven method keeps the crust crispy, while the microwave can make it a bit soft (still tastes great though!).
You can also freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Creative Variations for Your Green Onion Quiche
- Add bacon or pancetta for a smoky twist that Henry goes crazy for
- Swap asparagus for roasted cherry tomatoes or sautéed mushrooms
- Toss in a handful of baby spinach for extra greens
- Try goat cheese instead of Gruyere for a tangier bite
- Have you ever tried adding a pinch of red pepper flakes on top before baking? It gives the whole thing a gentle kick
Common Questions About Spring Onion Quiche
Can I make spring onion quiche ahead of time?
Yes! You can bake the spring onion quiche a day in advance and store it in the fridge. Just let it cool completely first, then cover tightly with plastic wrap or foil. When you’re ready to serve, reheat gently in the oven at 325°F until warmed through. I do this all the time when we have guests coming over for brunch.
Why is my quiche still jiggly in the center?
A slight jiggle in the center is completely normal when the quiche comes out of the oven. The egg custard will continue to set as it cools to room temperature. That’s why it’s so important to let it cool before slicing. If you cut it too early, the center will be runny.
Can I use a pie dish instead of a springform pan?
Absolutely. You can bake this baked vegetable quiche in a deep pie dish instead. Just trim the crust edges and crimp them like you would a regular pie. You may need to adjust the baking time slightly since the shape is different.
How do I store leftover quiche?
Store leftover spring onion quiche in an airtight container in the fridge for up to 3 days. Reheat slices in the oven at 325°F for the best texture. The crust stays much crispier compared to the microwave.
Time to Bake This Spring Onion Quiche
This spring onion quiche has become one of the most-requested recipes in our house, and I’m pretty sure it’ll become a favorite in yours too. Between the flaky homemade crust, the creamy herb-filled custard, and all that melty Gruyere… it’s hard to beat.
Give it a try this weekend and let me know how it turns out! If you make it, be sure to tag me on Instagram so I can see your creation. And don’t forget to save this recipe to Pinterest for later.
Recipes You May Like
- Breakfast Egg Bake a crowd-pleasing option for holiday mornings
- Broccoli Cheese Rice Casserole another cheesy, comforting baked dish your family will love
- Sheet Pan Shrimp Dinner a quick and easy weeknight meal with plenty of veggies
Happy cooking
Print
Spring Onion Quiche
- Total Time: 4 hours
- Yield: 8 servings 1x
Description
This Spring Onion Quiche is a showstopper with a buttery, flaky homemade crust filled with a silky custard loaded with sautéed asparagus, fresh herbs, and melty Gruyère cheese. It’s elegant enough for brunch but easy enough for any day of the week.
Ingredients
- For the Crust:
- 2 cups All Purpose Flour
- 1 tsp Kosher Salt
- 1 cup Cold Unsalted Butter (2 sticks cut into small cubes)
- ¼ cup Cold Water
- For the Filling:
- 2 tbsp Olive Oil
- 1 Shallot (finely chopped)
- 3 Garlic Cloves (minced)
- 1 ½ cups Chopped Asparagus (ends trimmed and sliced into ¼ inch long pieces)
- ¾ cup Sliced Spring Onions or Green Onions
- ¼ cup Chopped Chives
- 1 tbsp Chopped Dill
- 1 tbsp Chopped Tarragon
- Zest of 1 Lemon
- 6 Large Eggs
- 2 cups Whole Milk
- 2 cups Heavy Cream
- ¾ cup Grated Gruyère Cheese
- 1 ½ tsp Kosher Salt
- ½ tsp Ground Black Pepper
Instructions
- In a stand mixer, combine 1 cup of the flour and kosher salt. Mix until the salt is mixed into the flour. Start the mixer on low speed and add in the cold pieces of butter. Mix until the butter has broken down to pea size pieces. Add in the remaining 1 cup of flour and mix until blended. Pour in the cold water and mix until the dough comes together. Transfer the dough onto a clean surface, combine it into a ball, then flatten it into a disk. Wrap it in plastic wrap and chill in the fridge for about 1 hour or overnight.
- Spray the inside of the ring of a 9-inch springform pan with nonstick spray and leave the clasp unlocked. Place the ring onto a baking sheet lined with parchment paper (we will not be using the bottom plate).
- Once the dough has chilled, dust a clean surface with flour. Roll out the dough into a 16 inch round, re-flouring if it becomes sticky. If the dough becomes too soft, place it in the freezer for a few minutes.
- Fold the dough into quarters. Place the corner at the center of the ring and unfold. Lift the edges so the dough drapes into the ring. Gently press the dough into the bottom edges and up the sides, leaving about 1 inch of overhang. Save any dough scraps for later. Chill for 20 minutes.
- Preheat the oven to 325°F. Line the inside of the ring with parchment paper and fill completely with pie weights or dried beans. Par-bake for 30-40 minutes until the edges are lightly golden. Remove the pie weights, then bake for another 10-15 minutes. Allow the crust to cool and patch any holes with leftover dough scraps.
- Heat a sauté pan over medium high heat. Add the olive oil, then sauté the shallots and garlic until translucent. Add the asparagus, season with ¼ teaspoon each of kosher salt and black pepper, and cook for about 5 minutes until tender and bright green. Set aside to cool.
- In a large bowl, whisk the eggs until well blended. Add in the sautéed asparagus and shallots, spring onions, chives, dill, tarragon, lemon zest, whole milk, heavy cream, Gruyère cheese, kosher salt, and black pepper. Mix until well combined and pour into the crust.
- Bake the quiche at 325°F for about 1 hour 35 minutes to 1 hour 45 minutes until golden brown on top and slightly jiggly at the center. Remove from the oven and allow to cool to room temperature before cutting.
- Once cooled, run a serrated knife flush to the top of the ring pan to cut off the overhang of crust. Lift the ring up and off the quiche, running a knife along the edges to loosen if needed. Enjoy!
Notes
Alternatively, you can make this in a deep pie dish. You may have a little excess dough and filling. Place the rolled out pie crust into the pie dish and trim any excess overhang. Crimp the edges all around like you would a normal pie crust. Continue to follow the instructions for the crust and adjust the cooking times as necessary.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: brunch
- Method: Baked
- Cuisine: American
