Spring Vegetable Quiche Flaky (Print Version)
Savory quiche featuring fresh spring vegetables and a flaky, golden crust for light meals.
# What You Need:
→ For the Flaky Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 tsp fine sea salt
03 - 8 tbsp cold unsalted butter, cubed
04 - 3–4 tbsp ice water
→ For the Filling
05 - 1 tbsp olive oil
06 - 1 cup asparagus, sliced into 1-inch pieces
07 - 1 cup baby spinach, chopped
08 - 1/2 cup shelled fresh or frozen peas
09 - 1/2 cup scallions, thinly sliced
10 - 3 large eggs
11 - 3/4 cup whole milk
12 - 1/2 cup heavy cream
13 - 1/2 tsp salt
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp freshly grated nutmeg
16 - 1 cup Gruyère cheese, grated
17 - 1/2 cup feta cheese, crumbled
# How-To Steps:
01 - In a bowl, combine flour and salt. Add cold butter and cut in using a pastry blender or fingers until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until dough holds together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
02 - Preheat oven to 375°F. On a lightly floured surface, roll out dough to fit a 9-inch tart pan. Press into pan and trim edges. Prick base with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake 5 minutes more. Let cool slightly.
03 - Heat olive oil in a skillet over medium heat. Add asparagus and scallions; sauté for 2–3 minutes. Add spinach and peas; cook until wilted and bright green, 1–2 minutes. Remove from heat.
04 - In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg until fully combined.
05 - Spread sautéed vegetables over crust. Top evenly with Gruyère and feta. Pour egg mixture gently over filling.
06 - Bake quiche 30–35 minutes until the center is just set and top is golden. Cool 10 minutes before slicing.
# Expert Tips:
01 -
- The custard comes out impossibly silky, almost like a cloud, every single time
- Leftovers taste even better the next morning for breakfast
- The flaky crust recipe works perfectly for both sweet and savory fillings
02 -
- Warm dough creates tough crusts, so keep everything chilled until it hits the oven
- Overfilling the crust causes spills, leave about half an inch of room at the top
- The center continues cooking after you remove it from the oven, so take it out when it still jiggles slightly
03 -
- Grate your own cheese instead of buying pre-shredded for better melting
- Let vegetables cool slightly before adding them to the crust to prevent precooking the eggs