Spring Vegetable Quiche Crust (Printable Version)

A light, savory tart with spring vegetables and creamy custard nestled in a buttery crust.

# What You’ll Need:

→ For the Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 8 tablespoons cold unsalted butter, cubed
04 - 3–4 tablespoons ice water

→ For the Filling

05 - 1 tablespoon olive oil
06 - 1 cup asparagus, trimmed and chopped
07 - 1 cup baby spinach, roughly chopped
08 - 1/2 cup green peas
09 - 1/2 cup leeks, thinly sliced
10 - 4 large eggs
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon freshly grated nutmeg
16 - 1 cup Gruyère cheese, grated
17 - 2 tablespoons fresh chives, finely chopped

# Directions:

01 - Preheat the oven to 375°F.
02 - Combine flour and salt in a bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for 20 minutes.
03 - Roll out dough on a lightly floured surface to fit a 9-inch tart or pie pan. Press into pan, trim excess, and prick base with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake for 5 more minutes. Remove from oven and set aside.
04 - Heat olive oil in a skillet over medium heat. Add asparagus, leeks, and peas. Sauté for 3–4 minutes until just tender. Stir in spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly.
05 - In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg. Stir in cheese and chives.
06 - Spread sautéed vegetables evenly over pre-baked crust. Pour egg mixture over vegetables.
07 - Bake for 25–30 minutes, or until custard is set and top is lightly golden.
08 - Let cool for at least 10 minutes before slicing and serving.

# Top Tips:

01 -
  • The custard comes out impossibly silky every single time
  • It transforms ordinary vegetables into something brunch worthy
  • The homemade crust is easier than you think and worth every minute
02 -
  • Cold butter is non negotiable for a flaky crust. Warm butter creates a tough mealy texture.
  • Do not skip blind baking the crust. Without it the bottom will be soggy and undercooked no matter how long you bake the quiche.
  • The custard is done when the edges are set but the center still has a slight wiggle. It will continue cooking as it cools.
03 -
  • Grate your own cheese instead of buying pre shredded. The anti caking coating on bagged cheese prevents it from melting smoothly.
  • Let the vegetables cool slightly before adding them to the custard. Hot vegetables can start cooking the eggs and create a weird texture.

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