Yesss, Garden Party Quiche is giving picnic basket glam, brunch with friends, and “I grow my own basil” energy 🌿🥧✨ Let’s make a recipe that feels like sunshine and chill conversations in food form:
🥧 Garden Party Quiche
Light, herby, and full of colorful veggies — perfect for brunches, potlucks, or pretending you’re in a cottagecore romcom.
Ingredients:
For the crust (or use store-bought):
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) cold butter, cubed
- 3–4 tbsp cold water
For the filling:
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1/2 cup shredded cheese (gruyère, cheddar, or feta — your call!)
- 1/2 red bell pepper, diced
- 1/2 zucchini, thinly sliced or diced
- 1/4 red onion, finely chopped
- Handful baby spinach or kale
- 2 tbsp fresh chopped herbs (think parsley, dill, basil, chives)
- Salt & pepper to taste
Instructions:
- Make the Crust:
Mix flour and salt. Cut in butter until crumbly. Add water one tbsp at a time until dough forms. Chill for 30 min, then roll out and press into a pie dish. Prebake at 375°F (190°C) for 10 minutes. - Prep the Filling:
In a bowl, whisk eggs and milk. Stir in cheese, herbs, salt, and pepper. Sauté veggies lightly if you want extra flavor and softness, or keep ’em raw for more bite. - Assemble:
Add veggies to crust. Pour egg mixture over. Bake at 375°F for 35–40 minutes or until the center is just set. - Cool & Serve:
Let rest for 10–15 minutes. Slice and serve warm or room temp — great with a side salad, mimosa, or sunshine.
🌼 Caption Idea:
“Fresh herbs, golden crust, and veggie vibes — this Garden Party Quiche is brunch’s best-dressed guest. 🌿🥧✨”
📸: Outdoor table with flowers, glass of OJ, and a slice mid-bite. Add a little linen napkin and it’s instant aesthetic.
Want a crustless version, mini tartlets, or a dairy-free swap too?
