Spring Vegetable Quiche (Print Version)
A savory tart with spring vegetables baked in a rich, flaky pastry crust, perfect for brunch or light lunch.
# What You Need:
→ Flaky Crust
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, thinly sliced
07 - 1/2 cup asparagus, trimmed and cut into 1-inch pieces
08 - 1/2 cup sugar snap peas, sliced
09 - 1/2 cup baby spinach, chopped
10 - 1/4 cup grated Gruyère cheese
11 - 1/4 cup crumbled feta cheese
→ Egg Custard
12 - 4 large eggs
13 - 1 cup whole milk
14 - 1/4 cup heavy cream
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon ground nutmeg
# How-To Steps:
01 - Preheat the oven to 375°F.
02 - Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap, and refrigerate for 20 minutes.
03 - Roll out dough on lightly floured surface to fit a 9-inch tart or pie pan. Press into pan and trim excess. Prick base with fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake 8-10 minutes more until lightly golden.
04 - Heat olive oil in skillet over medium heat. Add leek and sauté 2-3 minutes until soft. Add asparagus and sugar snap peas; cook 3-4 minutes until just tender. Stir in spinach and cook until wilted. Remove from heat.
05 - Whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg until smooth.
06 - Spread sautéed vegetables evenly over baked crust. Sprinkle with Gruyère and feta. Pour egg mixture over top. Bake for 30-35 minutes until center is set and top is lightly golden. Cool 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The combination of Gruyère and feta creates this perfect salty, creamy balance that makes every bite interesting
- You can prep the crust and vegetables ahead of time, so it actually works for real life hosting
02 -
- Don't skip the blind baking step, or you'll end up with a soggy bottom crust that falls apart when you slice it
- Let the quiche cool for at least 10 minutes before cutting—it needs this time to set properly, or you'll have a beautiful mess on your serving plate
03 -
- Place your pie pan on a baking sheet before filling—it catches any potential overflow and makes transferring to the oven so much easier
- If the crust edges start browning too quickly, tent them with foil for the last 10 minutes of baking