Spring Vegetable Quiche Flaky

The moment I pulled this golden quiche from the oven, my kitchen filled with the most incredible buttery aroma. I'd spent the morning at the farmers market, unable to resist those bright green asparagus spears and tender pea pods. Something about spring produce makes me want to bake something that celebrates all that fresh green goodness.

Last Easter, my sister took one bite and declared it the best quiche shed ever tasted. I watched her sneak a second slice while standing at the counter, which I consider the highest possible compliment. Now it's become our family tradition, the one dish that appears at every spring gathering no matter what else is on the menu.

Ingredients

• All-purpose flour: The backbone of any great pie crust, keep it cold for maximum flakiness
• Fine sea salt: Enhances flavor in both crust and filling, dont skip it
• Cold unsalted butter: The secret to those irresistible flaky layers, cut into cubes before chilling
• Ice water: Brings the dough together without warming the butter, add gradually
• Olive oil: For sautéing vegetables until they're bright and tender
• Asparagus: Choose spears that snap crisply, avoid woody ends
• Baby spinach: Wilts beautifully and adds lovely green color
• Fresh peas: Sweet little pops of spring flavor, frozen works perfectly too
• Scallions: Mild onion flavor that complements without overwhelming
• Large eggs: Room temperature eggs blend more smoothly into the custard
• Whole milk and heavy cream: This combination creates the silkiest, richest custard
• Freshly grated nutmeg: A pinch adds subtle warmth that makes people ask whats your secret
• Gruyère cheese: Nutty and melts beautifully, worth seeking out
• Feta cheese: Adds tangy little bites that cut through the richness

Instructions

Prepare the Perfect Crust:

In a large bowl, whisk flour and salt together. Add cold butter cubes and work them in with your fingers or a pastry blender until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Sprinkle with ice water one tablespoon at a time, gently mixing until the dough just comes together when pressed. Form into a disk, wrap tightly, and refrigerate for at least 30 minutes.

Blind Bake the Crust:

Preheat your oven to 375°F. On a floured surface, roll the chilled dough into a 12-inch circle and carefully press it into a 9-inch tart pan, trimming any overhang. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the paper and weights and bake 5 minutes more until lightly golden.

Cook the Spring Vegetables:

Warm olive oil in a skillet over medium heat. Add asparagus pieces and scallions, sautéing until they start to soften, about 3 minutes. Toss in spinach and peas, cooking just until the spinach wilts and everything turns bright green, about 2 minutes more. Remove from heat and set aside to cool slightly.

Whisk the Silky Custard:

In a medium bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until completely smooth and slightly frothy. Take your time herea well-emulsified custard ensures even cooking.

Assemble Your Masterpiece:

Spread the cooked vegetables evenly over the pre-baked crust. Sprinkle Gruyère cheese across the top, followed by crumbled feta. Gently pour the egg mixture over everything, allowing it to settle into all the nooks and crannies.

Bake Until Golden:

Bake the quiche for 30 to 35 minutes until the center is just set with a slight wiggle and the top is golden brown. Let it cool for at least 10 minutes before slicingthis waiting period is torture but absolutely essential for clean slices.

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I once made this for a book club meeting and watched three different people ask for the recipe. Something about the combination of creamy custard, flaky crust, and fresh vegetables just makes people feel cared for. It's the kind of dish that turns an ordinary Tuesday into something worth celebrating.

Make It Your Own

The beauty of quiche lies in its adaptability. I've swapped in zucchini ribbons during summer, sautéed leeks in fall, and even roasted butternut squash when winter rolls around. Each season brings something new to the table, but this spring version remains my absolute favorite.

Serving Suggestions

While quiche shines as a brunch centerpiece, it's equally perfect for a light dinner with a simple green salad. I've packed slices for picnics and served them at room temperature, which might actually be when they taste best. The flavors seem to develop even more as they sit.

Storage and Reheating

Properly stored, this quiche keeps beautifully in the refrigerator for up to four days. When reheating, avoid the microwave which can make the crust soggy. Instead, warm individual slices in a 350°F oven for about 10 minutes until hot throughout.

• Wrap cooled quiche tightly in plastic wrap before refrigerating
• Freeze whole unbaked quiches for up to two months, thaw before baking
• A room temperature slice needs nothing more than a fork to be absolutely perfect

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Theres something deeply satisfying about serving a homemade quiche, watching friends savor each bite. This recipe has become my go-to for bringing people together, one delicious slice at a time.

Recipe FAQs

→ What vegetables are used in this dish?

Asparagus, baby spinach, fresh or frozen peas, and scallions provide a fresh spring vegetable medley.

→ How is the flaky crust prepared?

The crust is made by cutting cold butter into flour and salt until coarse crumbs form, then chilled before rolling and partially baking to achieve flakiness.

→ Can I substitute other vegetables?

Yes, zucchini or leeks work well as alternatives to spring vegetables to suit your preference.

→ What cheeses are included and why?

Gruyère adds a nutty, melty quality, while feta contributes a tangy, crumbly contrast enhancing the savory filling.

→ What is the best way to serve this dish?

It is delicious warm or at room temperature and pairs nicely with a crisp white wine such as Sauvignon Blanc.