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Primavera Quiche

Primavera Quiche

Colorful vegetables make this deep-dish quiche as beautiful as it is delicious.

Serves: 12 Save

Ingredients (16)

  • 2 T Extra Virgin Olive Oil
  • 1 Fennel Bulb (optional)
  • 1 Sweet Onion
  • 2 Carrots
  • 1 Asparagus Bunch
  • ½ tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 cup Fresh Peas
  • 3 Garlic Cloves
  • 1 Deep Dish Pie Crust Shell, Frozen
  • 2 cup Half and Half
  • 4 Eggs
  • 6 oz Boursin Herbed Cheese
  • or 6 oz Herb and Spice Cream Cheese
  • 1 cup Grated Parmigiano Reggiano
  • 1 oz Fresh Basil
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Directions

  1. Preheat oven to 375F.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add fennel, onion and carrots and cook 4 minutes, stirring. Add asparagus, salt and pepper; cook 2 minutes. Add peas and garlic; cook 2 minutes. Spread vegetables evenly on the bottom of the pie crust.
  3. Whisk together half-and-half, eggs and herb cheese until smooth. Pour over vegetables. Sprinkle Parmigiano Reggiano on top.
  4. Bake until the top is puffed and golden brown and a knife in the center comes out clean, 30 to 35 minutes. Let cool 10 minutes and slice into wedges. Sprinkle each serving with basil.