Spring has a way of making you crave green things. Not just salads, but food that actually looks alive on the plate. This spinach dill green quiche is exactly that. It is vibrant, deeply savory, and packed with fresh herbs, but still comforting in the way a good quiche should be. And did I mention that I make this every year as a special St. Patricks Day themed breakfast treat at our house? So it’s extra crave-able once this time of year rolls around to me.
Most quiche recipes fold chopped vegetables into the custard. Ala French cuisine. This one takes a slightly different approach that changes both the flavor and the texture (in a good way, I promise). Instead of mixing in the greens, the spinach, dill, and parsley are blended directly into the cream base to create a smooth green purée before the eggs are added. The result is a silky herb custard that bakes into a beautiful emerald filling with a light, airy structure. Serious wow factor. A friend even suggested that for those with kids, this could be a lovely way to showcase Dr. Seuss’ “Green Eggs and Ham” book theme, and I loved that use idea for this quiche too. Just, I of course leave out the ham as a vegetarian.
The color alone makes it special, clearly, but the flavor is where it really shines. Spinach brings a gentle earthiness, dill gives the quiche that classic herbaceous brightness, and parsley rounds everything out with fresh green depth. Parmesan adds a salty richness while a little nutritional yeast brings an extra layer of savory flavor that pairs well with the herbs. Its just gorgeous.
On top, thin spears of asparagus bake right into the custard, creating a simple decorative finish that feels perfect for spring. Asparagus and dill are natural companions, so the topping does more than look pretty. It reinforces the fresh seasonal flavor of the dish.
Using a premade pie crust keeps the recipe approachable and quick enough for everyday cooking. Believe you me, if you want to make your pie crust from scratch you have my blessing, but I took the easier approach with this and there is nothing wrong with it one bit. Once the filling is blended and whisked with the eggs and cheese, it simply pours into the crust and bakes until the custard sets. After a short rest, the quiche slices cleanly and holds its shape beautifully.
One of the best parts about this spinach dill quiche is how versatile it is. It works just as well for a weekend brunch as it does for a light dinner with a salad. The herb custard stays tender even after chilling, which means leftovers are excellent the next day straight from the refrigerator or gently reheated. And that is my favorite way to make this, for meal prep so breakfast is taken care of for the week. A delicious win indeed!
If you want the brightest possible green color, using fresh herbs and blending them thoroughly with the cream is the key. This step distributes the flavor evenly throughout the quiche instead of concentrating it in bites of chopped greens. It also gives the finished dish that striking green interior that makes each slice look almost like a savory spring tart. They won’t look as pungently green until cooked, so no panicking if it looks a little muted in the raw pureed state.
Seasonally, this recipe fits right into asparagus season and early spring cooking. Markets start filling with tender herbs, young greens, and the first asparagus spears of the year, which makes this quiche feel like a celebration of that moment when winter food starts giving way to lighter meals (so charming too, yes?).
Serve it warm, at room temperature, or chilled even works here. It travels well, reheats easily, and looks impressive enough for guests while still being simple enough to make on a weekday. If you are looking for a vegetarian quiche that is full of flavor, packed with herbs, and visually stunning, this spinach dill green quiche is a recipe worth keeping in your rotation, I promise!!
Spinach Dill Green Quiche with Asparagus
Equipment
- Blender or food processor
- Mixing bowl
- Whisk
- 9-inch pie dish
- Knife
- Cutting board
Ingredients
- 1 premade 9-inch pie crust
- 1 full bag organic spinach about 5 oz
- 1 full container fresh dill
- 1 generous handful fresh parsley
- ½ cup half-and-half
- 5 large eggs
- ½ cup freshly grated parmesan cheese
- 2 tbsp nutritional yeast
- 2 clove garlic
- ¾ tsp salt
- ½ tsp black pepper
- 15-20 thin asparagus spears trimmed
Instructions
- Preheat oven to 375°F.
- Place the premade pie crust into a 9-inch pie dish. Can blind bake a few minutes if you prefer.
- In a blender or food processor combine: spinach, dill, parsley, half-and-half, garlic, nutritional yeast, salt, black pepper. Blend until completely smooth and bright green.
- Pour the green purée into a mixing bowl. Add: 5 eggs, fresh grated parmesan.
- Whisk until the mixture is fully combined and uniform.
- Pour the green custard mixture into the prepared pie crust.
- Lay thin asparagus spears gently across the surface of the quiche in a radial or decorative pattern.
- Bake for 40–45 minutes, until the center is set and the top is lightly browned. If the crust on the outside begins to darken, cover these parts with foil or a silicon pie crust protector.
- (The quiche should have a slight wobble in the center but not be liquid.)
- Allow the quiche to cool for 10–15 minutes before slicing so the custard dome sets fully.
Notes
If your asparagus spears are thick, slice them in half lengthwise so they cook evenly.
This quiche can be served warm, room temperature, or chilled and holds its structure beautifully once fully cooled.