Spring Vegetable Quiche Crust (Print Version)
A savory quiche featuring fresh spring vegetables baked in a tender, buttery crust for light meals.
# What You'll Need:
→ For the Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 8 tablespoons cold unsalted butter, cubed
04 - 3-4 tablespoons ice water
→ For the Filling
05 - 1 tablespoon olive oil
06 - 1/2 cup asparagus, trimmed and cut into 1-inch pieces
07 - 1/2 cup zucchini, diced
08 - 1/2 cup baby spinach, roughly chopped
09 - 1/3 cup spring onions or scallions, thinly sliced
10 - 1/3 cup peas, fresh or thawed frozen
11 - 4 large eggs
12 - 1 cup heavy cream
13 - 1/2 cup whole milk
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon grated nutmeg
17 - 1 cup Gruyère or Swiss cheese, grated
# How to Make It:
01 - Preheat oven to 375°F.
02 - In a bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough holds together. Shape into a disk, wrap, and refrigerate for 20 minutes.
03 - Roll out dough on a floured surface to fit a 9-inch tart pan. Press dough into pan and trim excess. Prick base with a fork. Line with parchment and fill with pie weights or dry beans.
04 - Bake crust for 15 minutes. Remove weights and parchment; bake 5 more minutes until lightly golden. Set aside.
05 - Heat olive oil in a skillet over medium heat. Sauté asparagus and zucchini for 3-4 minutes until just tender. Add spinach, scallions, and peas; cook for 1-2 minutes until spinach wilts. Remove from heat and let cool slightly.
06 - In a bowl, whisk eggs, heavy cream, whole milk, salt, pepper, and nutmeg until fully combined. Stir in half the grated cheese.
07 - Spread sautéed vegetables evenly over the blind-baked crust. Pour egg mixture on top. Sprinkle with remaining cheese.
08 - Bake for 30-35 minutes, or until filling is set and top is golden brown. A knife inserted in the center should come out clean.
09 - Let quiche cool for 10 minutes before slicing and serving. Serve warm or at room temperature.
# Expert Advice:
01 -
- The custard comes out impossibly silky and rich, with just enough structure to hold generous layers of vegetables without becoming heavy or dense
- Blind baking the crust properly means no soggy bottoms ever, just perfectly golden pastry that shatters beautifully when you cut through it
02 -
- The window between perfectly set custard and overbaked is narrow, start checking at 30 minutes
- Vegetables that are too wet will make your custard weepy, sauté them beforehand to evaporate excess moisture
03 -
- Room temperature eggs incorporate more easily into the custard and create a smoother final texture
- If your crust edges start browning too quickly, cover them with a ring of foil after 20 minutes of baking