Knorr's Spring Vegetable Quiche
My Aunt Beth lives in Florida and is an amazing baker. I visited her small town for the first time 10 years ago, and got to see her baking skills in person. From eclairs, to pies, cookies, or brownies, Aunt Beth has a natural talent for precise measurements and detail — making her a fantastic baker.
She is known for her homemade waffle cones — which I would watch her squeeze in her waffle-iron, before shaping (still steaming) around a glass to create the cone. We would watch movies or sit outside by the pool with our treats, as the humid Florida weather cooled into something I could bear.
For breakfast one morning, Aunt Beth made this vegetable quiche recipe which I adored.
Knowing I would have some time to cook this weekend, I called her and asked, “Do you mind sharing that quiche recipe you made? I always wanted to try it.”
“Sure — all you have to do is buy a packet of the Knorr Spring Vegetable Mix. It’s their recipe and it’s on the back of the packet.”
What?! “That’s not a family original?”
She laughed. “Nope, not an original.”
Apparently in Florida it’s difficult to find this Knorr’s seasoning packet. When she visits New Jersey, my Aunt stockpiles some and brings it back to Florida so she can make this quiche.
So — I headed to the store and bought the Knorr’s Spring Vegetable seasoning so I could make my favorite quiche.
Knorr’s Spring Vegetable Quiche Ingredients
This is supposed to be a quick breakfast or brunch recipe, so I followed the Knorr instructions and used a premade deep-dish pie crust. If you want to be fancy, you can make a homemade crust.
Rather than shred a block of cheese by hand, I pulled apart slices of Swiss cheese instead. Most of the flavor comes from the Knorr’s Spring Vegetable packet, so there’s only a few ingredients to add.
The Vegetable Quiche calls for frozen spinach. If you want to use fresh spinach, I recommend cooking the water out of it before adding it to the quiche.
How to Make Knorr’s Spring Vegetable Quiche
Aunt Beth’s Vegetable Mix Hack
My Aunt told me to add the Knorr’s Spring Vegetable Mix to the milk while thawing the spinach. This re-hydrates the vegetable seasoning so it wouldn’t be too crunchy.
Since this is nearly a one-bowl meal, you can add the ingredients in whatever order you want. The most important note is to make sure the spinach is cooled. You don’t want to scramble the eggs by adding it into steaming spinach.
Even with a deep-dish crust, it’s important to use exact measurements (which is something I don’t always follow).
I only had a two-pound block of spinach in my freezer. I thawed a corner of it and eye-balled the final amount, thinking it was somewhere around 10 oz… it wasn’t.
Extra spinach in this quiche didn’t ruin the flavor — but it did create a mess when adding everything to the pie crust. The eggs started to run out of the sides of the crust. I used a butter knife and moved around the pile of spinach until the eggs settled into an even layer.
I cooked my vegetable quiche and extra ten minutes to ensure the middle was cooked through. You can tell because it shouldn’t be concave or jiggly. If you’re unsure, stick a toothpick or butter knife into the center. If it comes out clean, then your quiche is done. If not, check on it every five-to-eight minutes until it’s finished.
The Final Product
A buttery brown crust which held up to my extra amount of spinach. The first slice of quiche will probably lose its bottom crust. But after that, my slices came out perfectly, and even the bottom of the crust was flaky and golden. Preheating the cookie sheet helps with that.
Tip: Cover your quiche crust with tinfoil if it’s getting too brown and the filling isn’t cooked.
Even with the extra spinach, my quiche cooked through. The eggs cooked into a tall layer speckled with vegetables. You could see the pools of melted Swiss cheese that I plopped around.
The recipe calls for shredded Swiss cheese, for the fact that you’ll have that flavor incorporated throughout. Since I dropped chunks of Swiss around, I didn’t get a piece with every bite.
I seasoned with salt and pepper before serving. Feel free to add some before baking, along with any other seasonings you may prefer.
If you decide to add any additional ingredients to the filling, remember to think about water content and volume. The pie crust can only hold so much — you may have to adjust the amount of milk/eggs, but that would require some trial and error.
Portions and Serving
My portion sizes are not normal, so take this section with a grain of salt.
I made this for my dad over the weekend. When the quiche was done, we each had a quarter-slice of the pie. The quiche was light, and I probably could’ve had another piece. A side salad or bowl of fruit would’ve helped the meal feel complete.
If you cut your quiche the way I do, it would serve 3-4 adults with no leftovers. If you cut your slices like a normal human being, this probably serves up to 6 adults, but you would need to serve side dishes.
Storing the Leftover Quiche
I covered the remaining quiche with plastic wrap and kept in the refrigerator. I left it in its original metal pie tin and put that on another plate.
The next day, I popped it in the microwave for 45-seconds and it was still delicious!
I would give this recipe a 9/10.
Common ingredients you probably already have on-hand
Buying the ingredients you may not have
9/10 (I would doctor it up with some additional spices, per my taste)
Here it is! K. Martinelli Makes Knorr’s Spring Vegetable Quiche
What’s Your Favorite Breakfast?
Have you made quiche before? Do you have another favorite breakfast/brunch recipe? Tell me about it in the comments — I’d love to hear from you!