Spring Vegetable Quiche Crust (Printable Version)
Vibrant quiche filled with fresh spring vegetables, creamy custard, and a flaky buttery crust, perfect for any time.
# What You'll Need:
→ For the 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
→ For the 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
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 Make It:
01 - Preheat the oven to 375°F.
02 - In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for 15 minutes.
03 - Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Gently press into the dish, trim excess, and prick the base with a fork. Chill for 10 minutes.
04 - Line the crust with parchment and fill with pie weights or beans. Bake for 15 minutes. Remove weights and parchment; bake 7–8 minutes more until lightly golden. Let cool slightly.
05 - Heat olive oil in a skillet over medium heat. Sauté leek for 2 minutes. Add asparagus and sugar snap peas; cook for 3–4 minutes until just tender. Stir in spinach and cook until wilted. Remove from heat.
06 - In a large bowl, whisk eggs, milk, cream, salt, pepper, and nutmeg. Stir in Gruyère and Parmesan cheeses.
07 - Spread sautéed vegetables and cherry tomatoes evenly in the crust. Pour egg mixture over the vegetables.
08 - Bake for 35–40 minutes, until the filling is set and lightly golden. Let cool 10 minutes before slicing.
# Expert Insights:
01 -
- The custard comes out impossibly silky every time, a restaurant quality result that feels luxurious to serve
- You can swap in whatever vegetables look freshest at the market, making it endlessly adaptable
02 -
- Let the quiche cool for at least 10 minutes before slicing or the custard will not hold its shape
- The custard is set when the center jiggles slightly like gelatin rather than being liquid
03 -
- Cold butter is non negotiable for a flaky crust, so keep it in the fridge until you need it
- Grate your own cheese instead of buying pre grated for the smoothest melting texture