Spring Vegetable Tart is a balanced vegetarian quiche with loads of fresh spring asparagus, sweet bell peppers, tangy purple onion, fluffy eggs, and creamy cheese nestled in a buttery crust. Thank you Milk Means More – United Dairy Industry of Michigan for sponsoring this post. All opinions are my own.
Although the ground is still frozen in some parts, spring like weather has finally arrived in Northern Michigan! After a weekend of temperatures in the balmy 50’s, we saw half a foot of snow the next week. Then we experienced the nirvana of a weekend of nothing but sunshine and temps in the mid-70’s this past weekend. March came in like a lion and went out like a lion. April has thus far been a sweet kitten that I can’t help but want to snuggle with hope for continued purring of the contentment of spring.
Spring is one of my favorite seasons. After a long winter, I relish seeing all of the vibrant greens and bright pops colors that cast aside the spectrum of browns left behind after the snow melts. The month of The month of April also signals the opening of our local farmers market. While the frost lines in the soil are still dissipating, I’m thankful that several local farms grow an abundance of vibrantly colored spring vegetables in their greenhouses. I can’t help but be energized by browsing the rows at the farmers market. Such a thrill of new life on display in the form of colorful spring veggies!
Spring Vegetable Tart was inspired by the vividly colored vegetables of spring. Spring Vegetable Tart is a balanced, vegetarian quiche filled with loads of fresh spring asparagus, sweet bell peppers, purple onion, juicy tomatoes, fluffy eggs, and tangy cheddar cheese baked in a buttery crust. The array of colors in this quiche are so enticing that I want to dive right in and eat the rainbow contained in each slice.
Which I did approximately 90 seconds after this baby came out of the oven.
The singed taste buds were totally worth it.
The aroma of this Spring Vegetable tart coming out of the oven is so savory and fresh that I couldn’t wait the the requisite five minutes of rest time before sampling it. The sight of all of those vegetables so beautifully held together with eggs and cheese signified a truly delicious flavor that I couldn’t resist. Bacon Slayer is usually skeptical of Vegetarian recipes being substantial enough to satisfy his appetite for more than 30 minutes, but he raved about how much he enjoyed the quiche and how if filled him up for hours afterward. I plan to make this Spring Vegetable Tart again and again because it’s super tasty, and pretty enough to serve for special occasion brunches such as on Mother’s Day, bridal or baby showers.
Summer and Fall vegetables lover’s take heart! The Spring Vegetable Tart recipe is versatile enough that I look forward experimenting with various cheeses and new fresh vegetable combinations as they come into season, and you should, too. Have fun with it!
Welcome spring with a Spring Vegetable Tart!