Primavera Quiche

Who wouldn’t like a quiche that tastes like spring?


2 tablespoons extra-virgin olive oil
1 fennel bulb, 1/4-inch dice, fronds reserved (optional)
1 sweet onion, 1/4-inch dice
2 spring carrots, peeled, 1/4-inch dice
1 bunch medium to large asparagus, trimmed and sliced into 1/4-inch pieces
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup shelled fresh green peas
3 garlic cloves, minced
1 (9-inch) refrigerated deep-dish pie crust
2 cups half-and-half
4 eggs
5 to 6 ounces herb cream cheese (such as Boursin or Rondelle), softened
1 cup grated Parmigiano Reggiano cheese
1 ounce fresh basil, chiffonade


  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.