My feelings manifest themselves as baked goods. If I ever take the couch, the therapist should bypass my childhood and ask me about Easy Quiche.

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.

The easy quiche is every fiber of my being longing for impromptu gatherings and a jaunt through Paris.

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

To keep it easy, I use store bought crust.

The filling ingredients don’t take any precooking!

Sunburst Spring Vegetable Quiche with Puff Pastry Crust. A beautiful quiche with asparagus, carrots and leeks.

This lovely quiche belongs in your life!

Easy quiche with spinach, cheese, and ham in a store bought pie crust with a slice cut out

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. This sounds delightful! We’ve eaten more asparagus than I want to admit to over the last week, but there’s always room for more asparagus! Have a great weekend

  2. LOOOOOVE asparagus also, so I totally get your excitement over its return! This recipe is amazing-I love quiche too- and I can’t wait to hear all about what sounds like it will be an amazing trip with King Aurthur Flour!

  3. I am not only in love with the fabulous name of this quiche, but the entire thing has my name written all over it!! So pretty and so mouthwatering. Hope you have the most amazing time in Minneapolis.

  4. Awesome that this doesn’t have cream in it! The combination of ingredients is genius Erin, and is so perfect for Spring! Enjoy Minneapolis, it’s kind of an awesome place (it’s where I live ;) ) I’ll have to make sure to watch for pictures!

    1. I will thank you so much! I love the Twin Cities as well. I lived in Minneapolis for four years, so it definitely has a special place in my heart. Wish the snow would go away though!

  5. I am all aboard the asparagus train already, too — gotta put it in this lovely quiche next!

  6. I just love asparagus and quiche, so this would be perfect at my table. I’m always excited to see the produce section full of spring vegetables. That alone can change my spirits, especially when the ground is still covered in snow.

  7. Yessssss for asparagus and the coming of spring! And have an amazing time on your trip! Sounds super cool! Totally jealous!

  8. This quiche is simply stunning, girl!! I love that you used puff pastry for the crust….totally trying this next time I make quiche!

  9. I’m not a scientist so that sounds mega to me! Love how you arranged the veggies – I want to dive in! I always so enjoy your posts, Erin, keep up the incredible writing!

    1. You made my day!!! Thank you so much for the kind words Mary Frances. I can’t say enough how much that means :-)

  10. How I wish for a 60 degree day! Until one actually arrives, I will settle for this gorgeous quiche!

  11. Hi Erin I love your quiche,it´s so tasty, healthy and colorful. I Will follow your event on Facebook.
    Take good care of you

    1. Those are three of my favorite things about it too Chantal! Thanks so much have a great weekend.

  12. Yum! I’m planning on making a wild rice quiche this coming weekend for my parents when they come visit, but I may have to give this one a try, too! The puff pastry is a great idea…I hear ya, I’m *always* stressing when I make my pastry dough and roll it out.

    1. Wild rice sounds fabulous in a quiche! I bet your parents will love it and your crust will be perfect :-)

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

  14. 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!

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

  16. 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!

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

  18. 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

  19. 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!!

  20. 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!

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

  22. 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.

  23. 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!