Spring Vegetable Quiche Flaky Crust (Printable Version)

Tender spring vegetables nestled in a buttery, flaky crust make this dish perfect for brunch or light lunch.

# What You'll Need:

→ Flaky Crust

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→ Filling

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# How to Make It:

01 - Preheat the oven to 375°F.
02 - In a bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Shape into a disk, wrap, and chill for 20 minutes.
03 - On a lightly floured surface, roll out the dough to fit a 9-inch tart or pie pan. Press into the pan and trim excess. Prick the base with a fork. Line with parchment and fill with pie weights or dried beans.
04 - Bake crust for 15 minutes. Remove parchment and weights, and bake for 8-10 minutes more until lightly golden. Set aside.
05 - Heat olive oil in a skillet over medium heat. Add leek and sauté 2-3 minutes until soft. Add asparagus and sugar snap peas; cook for another 3-4 minutes until just tender. Stir in spinach and cook until wilted. Remove from heat.
06 - In a mixing bowl, whisk eggs, milk, heavy cream, salt, pepper, and nutmeg until fully combined.
07 - Spread the sautéed vegetables evenly over the baked crust. Sprinkle with Gruyère and feta. Pour the egg mixture over the top.
08 - Bake for 30-35 minutes, or until the center is set and the top is lightly golden.
09 - Cool for 10 minutes before slicing and serving.

# Expert Insights:

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  • The combination of Gruyère and feta creates this incredible salty, creamy depth that makes every bite feel special
  • Spring vegetables transform in the oven, becoming sweet and tender while still holding their bright color
  • This quiche works for brunch, lunch, or even a light dinner with a simple salad
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  • Overbaking the crust before adding the filling makes it tough, so watch closely during those final minutes
  • Room temperature eggs prevent the cold butter in the crust from melting while you assemble everything
  • The quiche continues cooking slightly as it cools, so removing it while the center still jiggles slightly is perfect
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  • Grate your own cheese instead of buying pre-grated, it melts much better and tastes fresher
  • Let the quiche cool for the full 10 minutes before slicing, otherwise the custard will not set properly

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