Spring Vegetable Quiche Crust (Printable)
Bright flavors of fresh spring vegetables combined with creamy custard in a tender crust.
# What You 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 - 1/2 cup asparagus, trimmed and cut into 1-inch pieces
07 - 1/2 cup zucchini, diced
08 - 1/2 cup baby spinach, roughly chopped
09 - 1/3 cup spring onions or scallions, thinly sliced
10 - 1/3 cup peas, fresh or thawed frozen
11 - 4 large eggs
12 - 1 cup heavy cream
13 - 1/2 cup whole milk
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon grated nutmeg
17 - 1 cup Gruyère or Swiss cheese, grated
# Directions:
01 - Preheat oven to 375°F.
02 - In a bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough just holds together. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
03 - Roll out dough on a floured surface to fit a 9-inch tart pan. Press dough into pan and trim excess. Prick base thoroughly with a fork. Line with parchment paper and fill with pie weights or dry beans.
04 - Bake crust for 15 minutes. Remove weights and parchment paper, then bake for an additional 5 minutes until lightly golden. Set aside while preparing filling.
05 - Heat olive oil in a skillet over medium heat. Sauté asparagus and zucchini for 3-4 minutes until just tender. Add spinach, scallions, and peas; cook for 1-2 minutes until spinach wilts. Remove from heat and let cool slightly.
06 - In a bowl, whisk eggs, heavy cream, whole milk, salt, pepper, and nutmeg until thoroughly combined. Stir in half of the grated cheese.
07 - Spread sautéed vegetables evenly over the partially baked crust. Pour egg custard mixture over vegetables. Sprinkle remaining cheese evenly on top.
08 - Bake quiche for 30-35 minutes until filling is set and no longer jiggles in the center, and the top is golden brown.
09 - Allow quiche to cool for 10 minutes before slicing and serving. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The combination of tender spring vegetables and creamy custard feels like eating sunshine
- Its one of those rare dishes that works for breakfast, lunch, or dinner without anyone complaining
02 -
- The quiche continues cooking after you pull it from the oven, so removing it while the center still jiggles slightly is actually correct
- Letting it cool for 10 minutes before slicing is non-negotiable unless you want a runny mess on your plate
03 -
- Room-temperature eggs whisk into a smoother, more homogeneous custard
- Grate your own cheese instead of buying pre-shredded—it melts better and tastes fresher