Spring Vegetable Quiche

Last spring my neighbor brought over a bundle of asparagus fresh from her garden, and something about those vibrant green spears made me want to bake something that would celebrate the whole season. I ended up throwing this quiche together on a rainy Sunday morning, and honestly, the way the kitchen smelled while it baked—buttery crust meeting those tender vegetables—made the whole gray weekend feel brighter.

I made this for my mother's birthday brunch last month, still half-asleep because I'd started the crust dough too late the night before. Everyone was milling around the kitchen, pouring coffee, and when I finally pulled it from the oven—the top golden and slightly puffed—the room went quiet for exactly three seconds before someone asked for seconds.

Ingredients

• All-purpose flour: Keep it cold, even measure your flour instead of scooping directly, because too much flour makes a tough crust
• Cold unsalted butter: I cube mine and freeze it for 10 minutes before starting, those visible butter flakes are what create flaky layers
• Leek: Rinse it really well after slicing—sand hides between those layers and nothing ruins a quiche like grit
• Asparagus: Use the tender stalks, saving the woody ends for vegetable stock, they should snap cleanly when bent
• Sugar snap peas: Slice them thinly so they cook through evenly, their sweetness balances the savory custard beautifully
• Gruyère cheese: It melts into this incredible creamy pool while still maintaining that nutty depth you want in a quiche
• Eggs: Room temperature eggs incorporate better with the dairy, creating that silky smooth texture
• Whole milk and heavy cream: This ratio gives you richness without being heavy, though I've used all cream in a pinch
• Nutmeg: Just a tiny pinch, it's one of those background notes people notice but can't quite place

Instructions

Prep your oven and workspace:

Preheat to 375°F and clear some counter space—quiche requires a bit of room, and you'll thank yourself later for not working in chaos.

Make the crust dough:

Combine flour and salt in a bowl, cut in that really cold butter until you see pea-sized pieces, then drizzle in ice water just until the dough holds together when squeezed.

Chill the dough:

Shape it into a disk, wrap it up, and let it rest in the refrigerator for at least 20 minutes—this step prevents shrinking during baking.

Roll and blind bake:

Roll out the dough, press it into your pan, prick the bottom with a fork, line with parchment, add weights, and bake for 15 minutes before removing the weights and baking 8 to 10 minutes more until pale gold.

Sauté the vegetables:

Heat olive oil in a skillet, cook the leek until soft, add asparagus and snap peas until just tender, then wilt in the spinach—everything should still have some bite.

Whisk the custard:

Beat eggs with milk, cream, salt, pepper, and nutmeg until completely combined, though I've learned a few small lumps work themselves out in the oven.

Assemble and bake:

Layer vegetables and both cheeses in the crust, pour the egg mixture over everything, and bake for 30 to 35 minutes until the center is set with just a slight wobble.

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This quiche has become my go-to for those mornings when I want to serve something impressive but don't want to be stuck in the kitchen while everyone else is drinking coffee and catching up. There's something about placing that golden, savory tart on the table that makes any gathering feel like an occasion.

Make It Ahead

You can fully bake this quiche the day before and refrigerate it overnight—it actually tastes better after the flavors have had time to mingle. Reheat individual slices at 300°F for about 10 minutes, or serve it at room temperature, which is how they often do it in France.

Vegetable Swaps

I've made this version with roasted cherry tomatoes and fresh basil in summer, and with sautéed mushrooms and thyme when fall hits. The key is keeping your vegetables to about 1 1/2 cups total and making sure they're not too wet before adding them to the custard.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts through the richness perfectly, and if you're serving this for brunch, some fresh fruit on the side balances the plate. I like to offer hot sauce on the table too—not traditional, but it wakes everything up beautifully.

• Slice with a sharp serrated knife using a gentle sawing motion to preserve that delicate crust
• Leftovers keep remarkably well in the refrigerator for up to three days
• This recipe doubles easily if you're feeding a crowd, just use two pie pans

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There's something deeply satisfying about a recipe that looks impressive but comes together with such honest, simple ingredients. Hope this quiche finds its way into your spring rotation.

Recipe FAQs

→ How do I make a flaky crust for this tart?

Use cold unsalted butter cut into flour and salt until the mixture resembles coarse crumbs. Add ice water gradually and gently shape into a dough. Chill before rolling out to maintain flakiness.

→ Which vegetables work best in this dish?

Fresh spring vegetables like leeks, asparagus, sugar snap peas, and baby spinach bring vibrant flavors, but zucchini or peas are excellent substitutions.

→ Can I prepare the crust ahead of time?

Yes, the crust can be made in advance and refrigerated for up to 24 hours before rolling and pre-baking.

→ How do I ensure the filling sets properly?

Whisk eggs with milk and cream evenly and avoid overbaking. The quiche is ready when the center is just set and the top is lightly golden.

→ What are good serving suggestions?

Serve warm or at room temperature with a crisp green salad and a chilled white wine such as Sauvignon Blanc for a refreshing accompaniment.

→ Are there dairy-free alternatives for this dish?

Use plant-based milk, cream, and cheese substitutes to adapt this dish for dairy-free diets without compromising texture and flavor.