Herb quiche recipe - perfect for an Easter treat.

This quiche is a great choice for Easter brunch, but it’s also the sort of recipe you’ll want to make all season long. It’s easy, adaptable, and tasty!

Ingredients You’ll Need

For the crust (choose one):

  • 1 ready-rolled shortcrust pastry
    or

  • Your favourite homemade pastry (blind-baked)

For the filling:

  • 6 medium eggs

  • 200 ml double cream/cream alternative

  • 3 spring onions, finely sliced

  • 1 handful fresh spinach

  • 1 tbsp chopped fresh dill

  • 1 tbsp chopped fresh parsley

  • 100 g feta or cheddar

  • Salt & pepper


A Quick Note on Herbs

The star of this recipe is the herb blend — and here’s where you can really make it your own - we have lots of herbs to choose from at Wellington Home and Gardens in the plant section.
Try any combination of:

  • Dill

  • Parsley

  • Chives

  • Tarragon

  • Oregano

  • Wild garlic (if you're lucky enough to find some locally)

Fresh herbs add a brightness that dried herbs simply can’t replicate. The recipe is forgiving, so use whatever is in the garden, wild or in season.

How to Make the Spring Herb Quiche

1. Blind-bake the crust

It’s a small step that makes a big difference.
Preheat your oven to 190°C, place the pastry in your tin, poke it gently with a fork, line with baking paper, and fill with baking beans or rice.
Bake for 10 minutes, remove the paper, and bake another 5 minutes if the base needs drying.

2. Prepare the filling

In a bowl:

  • Whisk the eggs

  • Add the cream/cream alternative

  • Stir in finely chopped herbs

  • Season with salt and pepper (go lightly if using feta)

Scatter spinach and spring onions directly onto the crust.

3. Assemble and bake

Pour the egg mixture over the greens.
Sprinkle cheese on top.
Bake for 25–30 minutes, or until the centre is just set and the top is lightly golden.

Best to leave it to rest for 10 minutes before slicing.

Serving Ideas

This quiche will pair with many yummy side dishes, such as:

  • Roasted asparagus with lemon

  • A fresh green salad with radish and mint

  • Warm crusty bread

  • A jug of peach or elderflower iced tea

Rupert Woods