Spring Vegetable Quiche Flaky (Printable Version)

Savory quiche packed with spring veggies and creamy custard nestled in a golden, flaky crust.

# What You’ll Need:

→ For the Flaky Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 tsp fine sea salt
03 - 8 tbsp cold unsalted butter, cubed
04 - 3-4 tbsp ice water

→ For the Filling

05 - 1 tbsp olive oil
06 - 1 cup asparagus, sliced into 1-inch pieces
07 - 1 cup baby spinach, chopped
08 - 1/2 cup shelled fresh or frozen peas
09 - 1/2 cup scallions, thinly sliced
10 - 3 large eggs
11 - 3/4 cup whole milk
12 - 1/2 cup heavy cream
13 - 1/2 tsp salt
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp freshly grated nutmeg
16 - 1 cup Gruyère cheese, grated
17 - 1/2 cup feta cheese, crumbled

# Directions:

01 - Combine flour and salt in a bowl. Add cold butter and cut in using a pastry blender or fingers until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until dough holds together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
02 - Preheat oven to 375°F. On a lightly floured surface, roll out dough to fit a 9-inch tart pan. Press into pan and trim edges. Prick base with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake 5 minutes more. Let cool slightly.
03 - Heat olive oil in a skillet over medium heat. Add asparagus and scallions; sauté for 2-3 minutes. Add spinach and peas; cook until wilted and bright green, 1-2 minutes. Remove from heat.
04 - In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until well combined.
05 - Spread sautéed vegetables over crust. Top evenly with Gruyère and feta. Pour egg mixture gently over filling.
06 - Bake quiche for 30-35 minutes until the center is just set and top is golden. Cool for 10 minutes before slicing.

# Top Tips:

01 -
  • The crust stays impossibly flaky thanks to keeping everything ice cold, a trick I learned after years of tough, disappointing pastry disasters
  • You can swap vegetables based on what looks beautiful at the market, making this recipe your own season after season
  • Leftovers reheat beautifully for breakfast the next day, though in my house they rarely last that long
02 -
  • Hot filling will make your crust soggy, so let those vegetables cool for at least 10 minutes before adding them to the pastry shell
  • The quiche continues cooking as it rests, so remove it from the oven when the center still has a slight wobble like gelatin
  • Cutting into hot quiche makes the custard weep and the crust get soggy, so resist the urge to slice it for at least 10 minutes
03 -
  • Keep a bowl of ice water nearby to dip your hands into periodically while working with the pastry dough, because body heat is the enemy of flaky crust
  • Grate your own cheese instead of buying pre-shredded, since the anti-caking coating on bagged cheese prevents it from melting smoothly

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