Spring Vegetable Quiche Crust (Printable Version)
Tender spring vegetables blend with creamy custard in a flaky, buttery crust for a flavorful meal.
# What You’ll Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup cold unsalted butter, cubed
04 - 3–4 tablespoons ice water
→ Filling
05 - 1 tablespoon olive oil
06 - 1 small leek, white and light green parts, sliced
07 - 1 cup asparagus, cut into 1-inch pieces
08 - 1 cup sugar snap peas, trimmed and halved
09 - 1/2 cup baby spinach leaves
10 - 1/2 cup cherry tomatoes, halved
11 - 4 large eggs
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1 cup Gruyère cheese, grated
15 - 1/4 cup Parmesan cheese, grated
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon freshly ground black pepper
18 - 1/4 teaspoon freshly grated nutmeg
# Directions:
01 - Preheat oven to 375°F.
02 - Mix flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough just comes together. Form into a disk, wrap in plastic, and chill for 15 minutes.
03 - Roll dough on lightly floured surface to fit a 9-inch pie dish. Press gently into dish, trim excess, and prick base with fork. Chill for 10 minutes.
04 - Line crust with parchment and fill with pie weights or beans. Bake for 15 minutes. Remove weights and parchment; bake 7–8 minutes more until lightly golden. Cool slightly.
05 - Heat olive oil in skillet over medium heat. Sauté leek for 2 minutes. Add asparagus and snap peas; cook 3–4 minutes until just tender. Stir in spinach until wilted. Remove from heat.
06 - Whisk eggs, milk, cream, salt, pepper, and nutmeg in a large bowl. Stir in Gruyère and Parmesan cheeses.
07 - Spread sautéed vegetables and cherry tomatoes evenly in crust. Pour egg mixture over vegetables.
08 - Bake for 35–40 minutes until filling is set and lightly golden. Cool 10 minutes before slicing.
# Top Tips:
01 -
- The custard comes out impossibly creamy without any fancy techniques or timing tricks
- You can swap whatever vegetables look best at the market and still get stunning results
02 -
- Warm the milk and cream slightly before whisking into eggs for a smoother, more cohesive custard
- Let the quiche cool for at least 10 minutes or the filling will ooze when sliced
03 -
- Cut vegetables into similar sizes so everything cooks through evenly
- Check for doneness by gently shaking the pan, the center should jiggle like gelatin not liquid