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Spring Vegetable Quiche: Birchbox Test Kitchen

You miiiight have noticed by now that Birchbox staffers have an ever-so-slight obsession with food, from colorful (and totally yummy) vegetables to delicious smoothies. Which is why we’ve enlisted our in-house recipe guru Nicole to divulge her kitchen secrets each week, sharing seasonal ingredients, must-have tools, and new cooking methods. 


It seems like there’s an explosion of veggie options at the farmer’s market this time of year, and each week offers us new fare for our table. This week is no different, and I was delighted to find some spring onions and early asparagus to make a delicious spring quiche. My favorite recipe would also do wonderfully with pungent ramps instead of spring onions—if you’re industrious enough to get to the market early!

Contrary to popular intuition, quiche, French for ‘cake’, actually originated in Germany and comes from the German word kuchen. It is now a beloved pastry of France, and for good reason. The traditional mixture of heavy cream and egg whisked into a custard and filled with various vegetables is hard to resist. The popular and extremely rich Quiche Lorraine didn’t even include cheese in its original form. 

I like to make quiche a bit healthier. So while my recipe isn’t super traditional, it’s a lot lower on the calories and cholesterol scale. I sub in low fat milk for cream, and subtract about half the egg yolks, which will also make it fluffier. It should be noted that these substitutions make the water content higher, and therefore the cooking time is slightly longer than your usual quiche. 
For the crust: 
I have a great bakery in my neighborhood that sells refrigerated dough, and it works perfectly when I don’t have a lot of time. I also like a potato crust like the one described in this recipe.
For the filling:
1-2 spring onions, chopped
6 stalks asparagus, ends discarded and remaining chopped
3 whole eggs plus whites of 2 eggs
3/4 cup milk
1/2 to 1 cup grated swiss gruyere cheese
Preheat oven to 350 degrees F.
Saute spring onion and asparagus in olive oil or butter for 2-3 minutes and turn off heat. Meanwhile, whisk eggs and egg whites with milk until smooth. Add a dash of salt and pepper. Add sauteed vegetables into this mixture.
Line the bottom of your uncooked crust with grated cheese, and pour the egg and vegetable mixture over it. Don’t overfill! Top with the remaining grated cheese. Place on a low tray in the oven and cook for 35 minutes, or until the top is puffy and golden brown. You’ll know it’s done when an inserted toothpick comes out clean. Let stand for 15-20 minutes before serving. 
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