The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Let the sunshine in, into this quiche, that is! While you could certainly chop up colorful spring vegetables and scatter them into a quiche, this starburst design is so festive and fun and doesn’t take much effort to assemble.
I opted for a frozen prepared pie crust for simplicity, but feel free to use your favorite homemade pie crust. Whatever you choose, be sure to prep the crust to be used with a custard or egg filling. Store bought pie shells will include preparation instructions on the packaging.
- Cook time:
- Prep time:
- Total time:
- 9-inch deep dish frozen pie crust, prepared according to the package directions for a custard or egg filling
- 6 asparagus spears
- 1 orange carrot, peeled
- 1 yellow carrot, peeled
- 1 purple carrot, peeled
- 5 eggs
- 1 ¼ cups Heinen’s organic whole milk
- ⅓ cup Heinen’s grated parmesan cheese
- 2 tsp. Dijon mustard
- ½ tsp. kosher salt
- Preheat oven to 375˚F. Place the prepared pie crust on a small sheet pan.
- Trim the woody bottom off of the asparagus spears, then cut the spears into 3-inch pieces. Using a paring knife, cut pieces in half lengthwise.
- Peel and trim the carrots, then cut into 3-inch pieces. Cut each piece into ¼-inch matchsticks.
- Transfer the vegetables to a microwave-safe glass casserole dish and add enough water to just cover the bottom. Cover tightly with plastic wrap or a microwave-safe lid. Microwave for 2-3 minutes, or until the vegetables are just crisp-tender. Be careful not to overcook them. Drain well and transfer to a paper towel-lined plate to dry and cool.
- In a large mixing bowl, whisk together the eggs, milk, parmesan cheese, mustard, salt and onion powder. Mix well to thoroughly blend the yolks and whites.
- Arrange half of the vegetables on the bottom of the crust to build the base for the starburst design. Pour over the egg mixture. (Don’t worry if the vegetables float to the top. They will sink as you build the starburst design on top.)
- Gently arrange the remaining vegetables in a starburst design on top of the quiche. Some will still sink, and that’s OK! Continue to layer them on top of each other.
- Carefully transfer the pan to the preheated oven and bake for 35-45 minutes, or until the center is set. If the crust starts to brown too quickly, loosely crimp foil around the edges until the quiche is set. Remove the quiche from the oven and allow to stand for 10 minutes before cutting.
- Serve warm, at room temperature or cold.
Inspired by Sunburst Spring Veggie Quiche.