Spring Vegetable Quiche Crust (Printable Version)
A light dish featuring tender spring vegetables and creamy custard in a golden flaky crust.
# What You'll Need:
→ For the Flaky Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon fine sea 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, 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 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon freshly grated nutmeg
16 - 1 cup Gruyère cheese, grated
17 - 1/2 cup feta cheese, crumbled
# How to Make It:
01 - Combine flour and salt in a bowl. 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 refrigerate 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 smooth and well combined.
05 - Spread sautéed vegetables evenly over the pre-baked crust. Top with Gruyère and feta cheeses. Pour egg mixture gently over the filling.
06 - Bake quiche for 30-35 minutes until the center is just set and top is golden brown. Let cool for 10 minutes before slicing and serving.
# Expert Insights:
01 -
- The custard comes out impossibly silky every single time, almost like a savory pudding cradled in pastry
- It celebrates those first tender vegetables of spring without hiding them behind heavy flavors
02 -
- Dont skip chilling the dough, those 30 minutes prevent the butter from melting before it hits the oven
- Overbaking makes the custard rubbery and dry, pull it out when the center still jiggles slightly
03 -
- Grate your own cheese instead of buying pre grated, it melts so much better
- Let the quiche rest for at least 10 minutes before slicing, otherwise the custard will run