My feelings manifest themselves as baked goods. If I ever take the couch, the therapist should bypass my childhood and ask me about Sunburst Spring Vegetable Quiche with Puff Pastry Crust.

Sunburst Spring Vegetable Quiche with Puff Pastry Crust. An easy, gorgeous quiche with asparagus, carrots and leeks.

Understanding my mood and emotional state is not difficult—just check my pantry and fridge.

I bake to remember those I’ve loved and lost, to celebrate milestones, and to relive adventures. My time in the kitchen offers me the opportunity to recreate memories of times gone by and to express hopes for the future.

Sunburst Spring Vegetable Quiche with Puff Pastry Crust is every fiber of my being longing for springtime picnics, temperate outdoor runs that don’t necessitate layers of spandex, and an abundance of fresh produce. I might not be able to force tulips from the ground or consecutive 60+ degree-days into the forecast, but I can bake my favorite spring veggies into a gorgeous quiche that shines like the sun.

Sunburst Spring Vegetable Quiche in an Easy Puff Pastry Crust. With asparagus, carrots, and leeks

Each March, I anticipate the arrival of asparagus with a level of excitement most commonly found in five-year-olds waiting for Santa. To me, asparagus means winter is finally losing its grip, flip flops are due to reemerge, and I can start making more Strawberry Broccoli Salad and (slightly) fewer ridiculously cheesy pasta bakes. It’s almost cruel how brief asparagus’ peak season is, so I feast upon its spring green glory as often as I can. Our current household average asparagus intake: three pounds per week.

In addition to my treasured asparagus, Sunburst Spring Vegetable Quiche with Puff Pastry Crust incorporates two other springtime heralds—sweet carrots and gentle leeks. The veggie trio is nestled in a creamy custard filling of eggs, Greek yogurt, and a double punch of whole grain and Dijon mustard.  The Greek yogurt gives the quiche richness and the two mustards add tasty zip.

Though I love the asparagus/leek/carrot combo in Sunburst Spring Vegetable Quiche, feel free to swap in whatever vegetables you enjoy (or have lingering in your fridge.) Besides crazy easy, tasty stir fries like this, quiche is my other favorite vehicle for savory leftovers.

Now that I’ve bored you with my asparagus ardor, it’s time to wake up—we need to talk crust! Baking quiche in a puff pastry is one of the most revitalizing things to happen to my weeknight routine since I realized ricotta cheese makes a killer creamy pasta sauce. Though I love cooking (hi, my name is Erin, and I’m a food blogger), during the fleeting days of spring and summer, I prefer to spend more time outdoors and less time in front of my stove. Also, if I’m entertaining (Easter brunch anyone?), the last thing I need to stress about is if my pie crust is and rolling pin are going to play nice. Puff pastry is a fool proof, zero-fuss, and fabulously flakey, buttery crust. Consider puff pastry your new quiche-baking secret weapon.

Bake for Good Tour graphic with details on locationsAnd speaking of baking…I’m thrilled to pieces to be attending Bake For Good with King Arthur Flour this weekend in Minneapolis. We’ll be throwing down from-scratch pies and yeast breads, volunteering, and touring my the bakery producing the best croissants this side of the Atlantic. (I lived in Minneapolis for four years, so when I spotted this gem on the itinerary, I did a little French boogie—don’t even try to picture it.) I’m excited to learn from the King Arthur baking pros, to spend time giving back at a local shelter, and to meet some of my favorite bloggers.

I’ll be posting throughout the event on Twitter, Facebook, and Instagram, so be sure to follow along and catch our baking (mis)adventures. You can also watch #bakeforgood #bakeforgoodtour, and #kingarthurflour to catch the posts from other attendees and King Arthur Flour too.

Sunburst Spring Vegetable Quiche with Puff Pastry Crust. A beautiful quiche with asparagus, carrots and leeks. Whatever the forecast where you are, bring a 10,000 kilowatt beam of spring into your kitchen with Sunburst Spring Vegetable Quiche in Puff Pastry.

(PS. I’m hoping 10,000 kilowatts is mega-bright, but actual scientists may disagree. Non-negotiable: this lovely quiche belongs in your life!)

Sunburst Spring vegetable quiche with puff pastry crust on a cutting board

Sunburst Spring Vegetable Quiche with Puff Pastry

4 from 1 vote
A gorgeous spring vegetable quiche with asparagus, leeks, and carrots, baked in an easy puff pastry crust. The creamy, rich filling is made from healthy Greek yogurt and zippy mustard. Perfect for a special brunch or casual weeknight dinner.

Prep: 20 mins
Cook: 40 mins
Total: 1 hr

Servings: 1 10-inch quiche, serves 4


  • 1 sheet puff pastry (thawed in the refrigerator overnight)
  • 4 asparagus spears (hard ends removed and cut into 3-inch by 1/4-inch matchsticks)
  • 2 medium carrots (peeled and cut into 3-inch by 1/4-inch matchsticks)
  • 2 leeks (white and light green parts only, cut into 3-inch by 1/4-inch matchsticks)
  • 4 large eggs
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • Place rack in center of oven and preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat. Spray a 10-inch tart pan or shallow pie dish with non-stick cooking spray.
  • On a lightly floured surface, roll the pastry into a 13-inch square. Fit pastry into the prepared dish, press into place and trim off any excess that flows over the top. (I like to do this by running a rolling pin right across the top of the pan). Line the pastry with foil, pressing the foil directly on the pastry's surface, then fill with pie weights or dry beans. Bake for 10 minutes, then remove from oven. Remove foil and weights. Let cool.
  • Increase oven temperature to 425 degrees F. Place a steamer basket in a large saucepan, then fill the pan with water so that it nearly reaches but does not quite touch the steamer basket. Cover saucepan and bring to a boil, then drop in the cut asparagus, carrots, and leeks. Cover and let steam until the vegetables are easily pierced with a knife, about 5 minutes. Remove from saucepan, drain, and pat dry.
  • In a medium bowl, whisk together the eggs, yogurt, Dijon mustard, whole grain mustard, salt and pepper. Set the prebaked pastry on the prepared baking sheet if it is not there already. Pour in the egg filling, then arrange the vegetables on top.
  • Bake quiche for 20-25 minutes, until evenly puffed and lightly golden and a knife inserted in the center comes out clean. Transfer to a cooling rack and let rest 5 minutes before slicing. Serve warm or at room temperature.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I love this quiche, looks so delicious! I will be adding this to my Easter brunch menu, thanks for the recipe! Pinned :)

  2. Asparagus is a hot commodity in our kitchen, too. This quiche sounds absolutely delicious and how gorgeous with the burst of vegetables as a yummy decoration! Enjoy your trip this weekend!

  3. I absolutely love quiche recipes, I’ve been meaning to make a Spring veggie quiche for ages now! Thanks for sharing, Erin! :)

  4. This is absolutely gorgeous, Erin. And I’m loving the greek yogurt addition! Shout out to my favorite ingredient! ;) Hope you’re having a fun weekend! Loving all your Instagrams already!

  5. What a wonderful quiche, it looks beautiful! And the greek yogurt addition is brilliant. Yay for extra protein! xx

  6. Beautiful! I love the name and the sunny colours in this quiche! Asparagus is one of Aaron’s favourite things (so is quiche, actually) so I know that this would be devoured in our household! x

  7. I’ve made quiche using Greek yoghurt before, Erin, and loved it! I like that it gives it a rich creaminess but at the same time it’s a little lighter than cream. My only problem has been getting a puff pastry crust to stay firm – always ends up a bit soggy for me, even if I pre-bake. Any tips? (It could be just my oven that isn’t the best!)

    1. Hi Helen! What kind of pan are you using? A metal pan vs. a glass one should help make the bottom more crisp, because it conducts heat more quickly. Prebaking is very importat too, but it sounds like you are already doing that. I’d try prebaking for a few extra minutes, then use a pie shield to keep the edges from becoming too brown once you pour in the filling. I hope that helps!!

  8. I made this quiche last night, and it was a hit! My fiance asked for seconds and even had some leftovers for breakfast this morning. I love that Greek yogurt is used instead of cream, and the Greek yogurt and mustard add a nice tang (although I substituted different types of mustard with what I had available). I also used exclusively asparagus, as it’s what I had. Nonetheless, delicious! I did have the issue that one of the other readers mentioned with the puff pastry not being completely crisp in the center. The center wasn’t soggy, just not as crisp as the edges were. Bottom line: I would definitely recommend this quiche to anyone who’s on the fence!

    1. Carling, I’m so excited you tried and enjoyed this quiche! Thanks so much for taking time to share your review. It’s true that the middle of the quiche doesn’t get QUITE as crisp as the edges, but I’m so happy you liked it. I bet it was fantastic will all asparagus too!

  9. I love the design on top of this quiche and I love all the veggies happening too!

  10. This is one of those great recipes that is simple food with a great presentation. Thanks for posting, I shared this on my May real food meal plan.

  11. Definitely it is awesomeness! This spring vegetable quiche puff pastry looks absolutely fantastic. Beautiful photos, too. I look forward to trying this.4 stars

    1. Hi Karen! Nutritional information is something I started adding to recipes in January 2016. Unfortunately, it’s a time-consuming process, so I’m unable to go back to all my past recipes to add it. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you!

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