Spring Vegetable Quiche

Servings: 6–8 slices (serves 6 as a main dish or 8 as a side)

Prep Time: 30–40 minutes (including crust preparation)

Cook Time: 50–55 minutes (10–15 minutes for blind baking the crust + 35–40 minutes for the quiche)

Total Time: 1 hour 20 minutes–1 hour 35 minutes

Ingredients

For the Crust

1 1/4 cups all-purpose flour

1/2 teaspoon salt

8 tablespoons cold unsalted butter, cubed

3–4 tablespoons ice water

For the Filling

1 tablespoon olive oil

1/2 cup asparagus, trimmed and chopped into 1-inch pieces

1/2 cup baby spinach, roughly chopped

1/2 cup cherry tomatoes, halved

1/4 cup green onions, thinly sliced

1/4 cup fresh parsley, chopped

4 large eggs

1 cup heavy cream

1/2 cup whole milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

3/4 cup shredded Gruyère or cheddar cheese

1/4 cup grated Parmesan cheese

Method

Step 1: Make the Crust

1. Combine Ingredients: In a food processor or mixing bowl, combine the flour and salt. Add the cold butter and pulse or mix with a pastry cutter until the mixture resembles coarse crumbs.

2. Add Water: Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together but isn’t sticky.

3. Chill: Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add asparagus and sauté for 3 minutes until tender-crisp. Stir in spinach until just wilted. Remove from heat and set aside.

Step 3: Assemble the Quiche

1. Roll Out the Dough: Roll out the chilled dough on a floured surface into a 12-inch circle. Fit it into a 9-inch pie pan or tart pan, trimming the excess edges. Prick the bottom with a fork.

2. Blind Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights, and bake for another 5 minutes until lightly golden.

Step 4: Prepare the Egg Mixture

1. Whisk Eggs and Cream: In a mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg.

2. Layer Ingredients: Sprinkle Gruyère cheese evenly over the crust. Layer the sautéed vegetables, cherry tomatoes, green onions, and parsley. Pour the egg mixture over the vegetables, ensuring it’s evenly distributed. Top with Parmesan cheese.

Step 5: Bake the Quiche

1. Bake: Place the quiche in the oven and bake for 35–40 minutes, or until the center is just set and the top is lightly golden.

2. Cool: Let the quiche cool for 10 minutes before slicing.

Enoy! Serve warm or at room temperature for breakfast, brunch, or a light dinner. Pair with a fresh spring salad for a complete meal!