Spring Vegetable Quiche Crust (Print Version)
A savory dish featuring fresh spring vegetables and creamy custard in a buttery crust, perfect for brunch.
# 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 cup asparagus, trimmed and chopped
07 - 1 cup baby spinach, roughly chopped
08 - 1/2 cup green peas, fresh or thawed
09 - 1/2 cup leeks, thinly sliced (white and light green parts only)
10 - 4 large eggs
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon freshly grated nutmeg
16 - 1 cup Gruyère cheese, grated
17 - 2 tablespoons fresh chives, finely chopped
# How-To Steps:
01 - Preheat the oven to 375°F.
02 - In a bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for 20 minutes.
03 - Roll out the dough on a lightly floured surface to fit a 9-inch tart or pie pan. Press into the pan, trim excess, and prick the base with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake for 5 more minutes. Remove from oven and set aside.
04 - Heat olive oil in a skillet over medium heat. Add asparagus, leeks, and peas. Sauté for 3–4 minutes until just tender. Stir in spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly.
05 - In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg. Stir in cheese and chives.
06 - Spread the sautéed vegetables evenly over the pre-baked crust. Pour the egg mixture over the vegetables.
07 - Bake for 25–30 minutes, or until the custard is set and the top is lightly golden.
08 - Let cool for at least 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The custard comes out impossibly silky, like something from a French bistro, but you made it in your own kitchen
- Spring vegetables shine without being overpowered, each bite tasting like the season itself
- The homemade crust is easier than you would think and absolutely worth the extra fifteen minutes
02 -
- Blind baking the crust prevents that dreaded soggy bottom, so do not skip this step even when you are in a hurry
- Letting the vegetables cool slightly before adding the custard stops the eggs from cooking too quickly and creating a watery filling
- The quiche is done when the edges are set but the center still has a slight wobble, like gentle waves rather than a slosh
03 -
- Grate your own cheese instead of buying pre-shredded, as the anti-caking agents can prevent smooth melting
- If the crust edges start browning too quickly, cover them gently with a pie shield or foil