Autumn Harvest Quiche: A Seasonal Delight

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full english breakfast

What’s up, Hungry People!

As we bid farewell to fall and welcome the approaching winter, I can’t help but savor these last few days of warm-ish weather. There’s something magical about the transition between seasons, especially when it comes to the bountiful harvest of fruits and vegetables. While the sweetness of summer fades away, a wave of savory flavors takes its place, tantalizing our taste buds with earthy goodness.

To celebrate the essence of this seasonal shift, I’ve prepared a simple yet delightful dish: a Fall Harvest Quiche. Packed with organic vegetables, real butter, and dry-cured peppered bacon, this quiche is a true embodiment of autumn’s finest offerings!

ingredients for harvest quiche

Here’s What You Need

  • Eggs: Provide structure and richness to the quiche.
  • Heavy whipping cream: Adds creaminess and enhances the texture of the quiche filling.
  • Parsnip: Adds a subtle sweetness and earthy flavor to the sautéed vegetable mixture.
  • Red onion: Provides a slightly sweet and tangy flavor to the sautéed vegetables.
  • Asparagus: Adds a fresh and vibrant taste to the quiche.
  • Mushrooms: Contributes an earthy and savory note to the sautéed vegetable medley.
  • Cherry tomatoes: Bring a burst of juicy sweetness to the quiche filling.
  • Leek: Imparts a mild onion-like flavor to the sautéed vegetables.
  • Garlic: Adds a pungent and aromatic element to the quiche.
  • Shredded cheddar cheese: Provides a creamy, tangy, and cheesy flavor to the quiche filling and topping.
  • Butter: Used for sautéing the vegetables and adds richness to the dish.
  • Bacon: Adds a smoky and savory taste to the quiche.
  • Premade pie crust: Forms the base of the quiche and provides a crispy, flaky texture.
  • Salt & pepper: Enhance the overall flavor of the quiche by adding seasoning.

Let’s Cook!

First things first, let’s sauté a medley of flavorsome vegetables. In a skillet, melt some butter and toss in the parsnip, onion, and asparagus. Allow them to mingle and cook together until they become soft and tender, releasing their aromatic essences.

sauted veggies

Now, it’s time to introduce the remaining cast members of this vegetable symphony. Add tomatoes, mushrooms, garlic, leeks, and some cooked bacon to the skillet. Gently toss the ingredients until the tomatoes start to lose their moisture and the mushrooms develop a beautiful, consistent brown color.

fall veggies in skillet

Nestling the Harvest: Creating the Quiche

Transfer the flavorful vegetable mixture to a crusted pie pan. If you’re pressed for time, like I was, feel free to use a premade crust. However, if you have a go-to pie crust recipe, this is your chance to shine!

autumn veggies in pie crust

In a small bowl, let’s whisk together six eggs along with some cheese and heavy whipping cream. Keep whisking until the yolks are perfectly scrambled, creating a smooth and creamy mixture.

whisked egg filling

Now, pour this delightful concoction over the vegetables in the pie pan, gently tapping the edges to release any trapped air bubbles.

raw quiche

Baking the Harvest: Aromas Galore!

It’s time to let the magic happen in the oven! Set the temperature to 350°F (175°C) and allow the quiche to bake for approximately 25-30 minutes. Keep an eye on it; the quiche is ready when the center is no longer wobbly.

For an extra kick, feel free to top your quiche with cheese or even some zesty salsa to awaken those taste buds!

baked quiche

Tips for Making the Perfect Quiche Recipe

  • Room Temperature Pie Crust: Allowing the premade pie crust to come to room temperature before using it ensures easier handling and prevents cracking or breaking.
  • Sautéing Vegetables: When sautéing the vegetables, aim for a balance between softening them and achieving a slight browning for added depth of flavor.
  • Vegetable Customization: Feel free to swap or add your favorite vegetables to the quiche. Consider incorporating seasonal produce for a fresh and varied taste.
  • Cheese Selection: Experiment with different cheese options like Gruyère, Swiss, or goat cheese to personalize the flavor profile of your quiche.
  • Proper Whisking: Ensure that the eggs, heavy whipping cream, and cheese are thoroughly whisked together to create a smooth and well-combined mixture.
  • Preventing Soggy Crust: To avoid a soggy bottom crust, you can pre-bake the pie crust for a few minutes before adding the filling. This creates a barrier that helps keep the crust crisp.
  • Oven Monitoring: Keep a close eye on the quiche while it bakes. Oven temperatures may vary, so adjust the baking time accordingly to achieve the desired texture and browning.
  • Testing for Doneness: To check if the quiche is fully cooked, gently shake the pan. If the center jiggles slightly but doesn’t appear runny, it’s ready to be taken out of the oven.
  • Resting Time: Allow the quiche to rest for a few minutes after baking before slicing. This helps the filling set and makes it easier to cut and serve.
  • Serving Suggestions: While the quiche is versatile enough to enjoy on its own, you can also pair it with a side salad or roasted vegetables for a complete and satisfying meal.

The Perfect Pairing: Welsh Breakfast Extravaganza!

I couldn’t resist serving my Fall Harvest Quiche alongside a full Welsh breakfast for the 52 Weeks of Cooking Challenge.

Picture this: strips of dry-cured peppered bacon, spicy sausage, perfect paprika potatoes, brown sugar baked beans, and a couple slices of sourdough bread. It was an absolute feast to behold!

homemade baked quiche

This quiche, with its rich medley of flavors and textures, makes for a fantastic breakfast option on a cozy pre-winter morning.

The best part?

You can easily customize it to your liking by swapping in your favorite vegetables, ensuring a delicious outcome every time!

easy quiche recipe

So, Hungry People, embrace the flavors of the season and indulge in the warmth and comfort this fall harvest quiche brings. It’s a culinary adventure you won’t want to miss.

welsh-breakfast

Fall Harvest Quiche

The Starving Chef
Celebrate the flavors of fall with our delightful Fall Harvest Quiche, showcasing a variety of sautéed vegetables, crispy bacon, and a creamy egg filling, all encased in a buttery pie crust.
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Course Breakfast, Fall
Cuisine Breakfast, Eggs, Fall Foods
Servings 6

Ingredients
  

  • 6 eggs
  • ½ cup heavy whipping cream
  • ½ cup parsnip chopped
  • ¼ cup red onion chopped
  • 7 stalks asparagus chopped
  • ¼ cup mushrooms sliced thin
  • ¼ cup cherry tomatoes chopped
  • ¼ cup leek chopped
  • 5 cloves garlic minced
  • ¼ cup shredded cheddar cheese + more for topping
  • 3 tablespoons butter
  • 3 strips bacon cooked & crumbled
  • 1 premade pie crust room temperature
  • salt & pepper to taste

Instructions
 

  • Preheat the oven to 350°F (175°C). In a skillet over medium-high heat, melt the butter. Add the onions, asparagus, and parsnip. Sauté until softened and browning. Add the mushrooms, tomatoes, garlic, cooked bacon, and leek to the skillet.
  • In a small bowl, whisk together the eggs, heavy whipping cream, and cheese. Season with a pinch of salt and pepper.
  • Pour the sautéed vegetables into the pie crust. Gently pour the egg mixture over the vegetables and tap the sides of the pie pan to release any air pockets.
  • Place the quiche in the oven and bake for 25-30 minutes, or until the top is just beginning to brown and the center is no longer wobbly. Rest for 20-30 minutes prior to serving for best results.
  • Top with cheese, if desired. Serve immediately and enjoy!
Keyword eggs, pie, pie crust, quiche
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