Spring Vegetable Quiche Flaky (Printable Version)
Tender spring vegetables nestled in a buttery, flaky crust with Gruyère and feta cheese.
# What You’ll Need:
→ For the Flaky 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
→ For the Filling
05 - 1 tablespoon olive oil
06 - 1 small leek, white and light green parts, thinly sliced
07 - 1/2 cup asparagus, trimmed and cut into 1-inch pieces
08 - 1/2 cup sugar snap peas, sliced
09 - 1/2 cup baby spinach, chopped
10 - 1/4 cup grated Gruyère cheese
11 - 1/4 cup crumbled feta cheese
12 - 4 large eggs
13 - 1 cup whole milk
14 - 1/4 cup heavy cream
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon ground nutmeg
# Directions:
01 - Preheat the oven to 375°F.
02 - In a bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Shape into a disk, wrap, and chill for 20 minutes.
03 - On a lightly floured surface, roll out the dough to fit a 9-inch tart or pie pan. Press into the pan and trim excess. Prick the base with a fork. Line with parchment and fill with pie weights or dried beans.
04 - Bake crust for 15 minutes. Remove parchment and weights, and bake for 8–10 minutes more until lightly golden. Set aside.
05 - Heat olive oil in a skillet over medium heat. Add leek and sauté 2–3 minutes until soft. Add asparagus and sugar snap peas; cook for another 3–4 minutes until just tender. Stir in spinach and cook until wilted. Remove from heat.
06 - In a mixing bowl, whisk eggs, milk, heavy cream, salt, pepper, and nutmeg.
07 - Spread the sautéed vegetables evenly over the baked crust. Sprinkle with Gruyère and feta. Pour the egg mixture over the top.
08 - Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
09 - Cool for 10 minutes before slicing and serving.
# Top Tips:
01 -
- The custard comes out impossibly silky every single time, like something from a French bistro
- You can swap whatever vegetables look beautiful at the market, making it endlessly adaptable
- The crust bakes up so buttery and flaky that people will ask if you bought it
02 -
- Overbaking is the most common mistake. The custard continues cooking after it comes out of the oven, so pull it when the center still jiggles slightly.
- Butter must stay cold throughout the crust making process. Work quickly and don't let the dough sit at room temperature too long.
03 -
- If your crust edges start browning too quickly, gently cover them with a ring of aluminum foil
- Room temperature ingredients for the filling help prevent curdling when baked