A fresh, seasonal quiche made with local ingredients from Locals Market.

If there’s one dish that captures the feeling of spring on a plate, it’s quiche.

 

Light but satisfying, endlessly adaptable, and genuinely beautiful when it comes out of the oven; it’s the kind of recipe that works just as well for a lazy weekend brunch as it does for a weekday lunch. This version leans fully into the season with asparagus, leeks, petite peas, and baby spinach, brought together with creamy goat cheese and eggs from Mad Radish Farm, available right here at Locals Market in Dillsburg.

 

What You’ll Need

• Pie crust or dough — homemade or store-bought both work beautifully here
• 1 cup asparagus, chopped
• ½ cup petite peas
• 1–2 leeks (1 large or 2 small), finely sliced
• 2–3 cups baby spinach
• Crumbled goat cheese — to taste
• 4 Mad Radish eggs
• 1½ cups heavy cream
• Seasoned salt and ground black pepper
• Olive oil for sautéing

 

How to Make It

1. Prepare and par-bake the crust. If making homemade dough, prepare it first and let it rest. Press or roll it into your pie dish, line with parchment paper, fill with pie weights, and bake at 350°F for 15 minutes. Remove from the oven and set aside. Raise the oven temperature to 375°F.
2. Sauté the vegetables. In a skillet over medium heat, warm a drizzle of olive oil. Add the asparagus, leeks, and peas and cook until tender, seasoning with seasoned salt and black pepper. Add the baby spinach at the end and stir until just wilted. Set aside and let cool slightly.
3. Make the filling. In a large mixing bowl, whisk together the Mad Radish eggs and heavy cream. Season with a couple dashes of seasoned salt. Fold in the cooled vegetables and crumbled goat cheese to your liking.
4. Fill and bake. Pour the filling into the par-baked crust and carefully transfer to the oven. Bake at 375°F for 35–45 minutes, until the edges are set and the center has just a slight wobble. It will continue to firm up as it rests.
5. Rest before slicing. Let the quiche sit for at least 10 minutes before cutting. Serve warm or at room temperature with a simple side salad.

 

A Few Notes

• Don’t skip the par-bake. It keeps your crust from going soggy once the custard filling goes in — a small step that makes a big difference.
• Let the vegetables cool before mixing. Adding hot vegetables to the egg and cream mixture can start to cook the eggs prematurely. A few minutes on the counter is all it needs.
• Goat cheese is the move here. Its tangy creaminess is a natural match for spring vegetables. Add as little or as much as you like — there’s no wrong answer.
• It reheats beautifully. A slice warmed in a 325°F oven for 10–12 minutes tastes just as good the next day. This one is worth making ahead.

Find Your Ingredients at Locals Market

Mad Radish eggs, fresh seasonal produce, and everything else on this list can be found at Locals Market in Dillsburg, PA.

 

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