Spring Vegetable Quiche Crust (Print Version)
Vibrant quiche filled with tender spring vegetables, creamy custard, and flaky buttery crust, perfect for any meal.
# What You Need:
→ Crust Components
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
→ Vegetable Filling
05 - 1 tablespoon olive oil
06 - 1 small leek, white and light green parts, sliced
07 - 1 cup asparagus, cut into 1-inch pieces
08 - 1 cup sugar snap peas, trimmed and halved
09 - 1/2 cup baby spinach leaves
10 - 1/2 cup cherry tomatoes, halved
→ Custard Base
11 - 4 large eggs
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1 cup Gruyère cheese, grated
15 - 1/4 cup Parmesan cheese, grated
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon freshly ground black pepper
18 - 1/4 teaspoon freshly grated nutmeg
# How-To Steps:
01 - Preheat oven to 375°F.
02 - Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 15 minutes.
03 - Roll dough on lightly floured surface to fit a 9-inch pie dish. Press dough into dish, trim excess, and prick base with fork. Refrigerate for 10 minutes.
04 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment; bake 7-8 minutes more until lightly golden. Cool slightly.
05 - Heat olive oil in skillet over medium heat. Sauté leek for 2 minutes. Add asparagus and sugar snap peas; cook 3-4 minutes until just tender. Stir in spinach until wilted. Remove from heat.
06 - Whisk eggs, milk, cream, salt, pepper, and nutmeg in large bowl. Stir in Gruyère and Parmesan cheeses until combined.
07 - Distribute sautéed vegetables and cherry tomatoes evenly in baked crust. Pour egg mixture over vegetables.
08 - Bake for 35-40 minutes until filling is set and lightly golden. Cool for 10 minutes before slicing.
# Expert Tips:
01 -
- The combination of tender vegetables and rich custard feels like eating spring itself
- This recipe taught me that simple ingredients can create something extraordinary when treated with care
02 -
- Letting the crust chill before blind baking prevents it from shrinking in the oven
- The quiche is done when the edges are set but the center still jiggles slightly like gelatin
03 -
- Grate your own cheese rather than buying pre-shredded for better melting and flavor
- Let the quiche rest for at least 10 minutes before slicing—this gives the custard time to set so it does not run when you cut it