This Spring Garden Quiche turns simple ingredients into something special. With five Nellie’s Free Range Eggs at the heart of it, the custard bakes up rich, tender, and beautifully golden creating the perfect canvas for your edible bouquet. Layered with cheese and topped with colorful veggie “blooms” and asparagus stems, it’s part brunch centerpiece, part kitchen craft project. Whether you’re celebrating spring or just gathering around the table, this quiche proves that wholesome ingredients and a little creativity can make every slice feel like a work of art.

Instructions

1. Preheat the oven to 350°F and place a pie plate onto a baking sheet.
2. Place the rolled out pie crust onto the pie plate and pinch the edge to form a wavy scalloped edge. Poke the pie crust bottom several times with a fork.
3. Place a piece of parchment over the pie crust and fill the crust with pie weights or dried beans using the paper as a barrier between the weights/beans and the crust.
4. Bake the crust with the weights/beans for 10 minutes. Remove it from the oven and carefully remove the paper and beans. Bake the crust for 10 additional minutes without the paper and beans. This process is called blind baking and helps the crust cook all the way through and prevent sogginess. Remove the crust when it is lightly golden brown and reduce the heat to 325°F.
5. While the crust bakes, crack the eggs into a large bowl. Add the milk and salt and beat until just combined. Be careful not to beat the eggs too vigorously – you don’t want any extra air incorporating in the ‘custard’ or it will balloon up when cooking and ruin your design. 
6. Remove the crust from the oven and sprinkle the shredded cheese onto the bottom in an even layer.
7. Pour the egg mixture over the cheese in an even layer.
8. Arrange the veggies in a design of your choosing. Use asparagus spears or green onion as stems and cut veggies as blooms.
9. Bake in 325°F oven for 20-30 minutes or until the top is just set.
10. Remove the quiche from the oven and allow to cool for 5-10 minutes before slicing and serving.