Spring Vegetable Quiche Crust

Last April, my neighbor Sarah brought over a basket of vegetables from her garden and challenged me to make something worth writing home about. The quiche that emerged from that rainy Saturday afternoon has since become my go to for impressing brunch guests without actually trying that hard. Something about the way spring vegetables get sweet and tender in a buttery crust just works.

I made this for my mothers birthday brunch last month and watched my normally skeptical brother go back for seconds. The kitchen smelled incredible while it baked, that perfect combination of buttery pastry and melting cheese. Nobody needs to know how simple it actually was to pull together.

Ingredients

• All purpose flour: The backbone of a sturdy yet tender crust that wont turn soggy when you add the filling
• Cold unsalted butter: Keep it ice cold and cut into small cubes before mixing, this creates those flaky layers we all want
• Ice water: Add it one tablespoon at a time until the dough just comes together, overworking makes tough pastry
• Asparagus and zucchini: Spring vegetables that hold their shape beautifully without becoming mushy after baking
• Baby spinach: Wilts down nicely in the skillet and adds gorgeous green flecks throughout the custard
• Spring onions: Milder than regular onions and perfect for letting the vegetables shine
• Fresh peas: Little bursts of sweetness that pop when you bite into them
• Heavy cream and whole milk: The combination creates richness without being overwhelmingly heavy
• Gruyère cheese: Nutty and melts beautifully, though Swiss works perfectly fine too
• Freshly grated nutmeg: Just a pinch adds warmth that most people cannot identify but definitely notice

Instructions

Prepare your crust foundation:

Mix flour and salt in a bowl, then cut in cold butter until the mixture looks like coarse crumbs with some pea sized pieces remaining. Sprinkle in ice water gradually, mixing gently until the dough holds together when pinched.

Let the dough rest:

Shape into a disk, wrap tightly, and refrigerate for at least 20 minutes while the oven preheats to 375°F.

Shape your tart shell:

Roll the chilled dough on a floured surface and press it gently into a 9 inch tart pan, trimming any overhang. Prick the base all over with a fork and line with parchment paper filled with pie weights or dried beans.

Blind bake until golden:

Bake the weighted crust for 15 minutes, then remove the weights and paper and bake 5 more minutes until the bottom looks dry and lightly golden.

Sauté the vegetables:

Heat olive oil in a skillet and cook asparagus and zucchini for 3 to 4 minutes until just tender. Toss in spinach, spring onions, and peas for another minute or two, then set aside to cool slightly.

Whisk the custard:

Beat eggs with cream, milk, salt, pepper, and nutmeg until completely smooth, then stir in half the grated cheese.

Assemble the quiche:

Spread the cooled vegetables evenly across the prebaked crust, pour in the egg mixture, and top with remaining cheese.

Bake until set:

Bake for 30 to 35 minutes until the filling no longer jiggles when you gently shake the pan and the top is spotted with golden brown.

Pin It

This recipe saved me during that awful week when my kitchen was being renovated and I had to cook at a friends apartment. We ate it warm straight from the pan, standing around the counter with wine glasses, and somehow it tasted better than any restaurant version I have ever had.

Making It Your Own

Spring vegetables are just the starting point. I have used leeks and sautéed mushrooms in winter, and cherry tomatoes with fresh basil in summer. The custard ratio stays the same, but the fillings can follow whatever looks beautiful at the market.

The Make Ahead Secret

You can fully bake this quiche the day before and reheat it gently at 300°F for 15 minutes. In fact, I think it tastes even better after the flavors have had time to settle into each other overnight. The crust stays flaky and the custard gets even creamier.

Perfect Pairings

A crisp green salad with lemon vinaigrette cuts through the richness beautifully. I also love serving this with roasted potatoes when I need to feed a crowd.

• A glass of chilled Sauvignon Blanc brings out the vegetable flavors
• Fresh fruit on the side balances the savory elements
• Coffee or tea works perfectly if you are serving this for brunch

Pin It

There is something deeply satisfying about pulling a golden quiche from the oven and knowing you have created something that will bring people together around the table.

Common Questions

→ How do I make the crust flaky?

Use cold unsalted butter cut into the flour until coarse crumbs form. Keep ingredients cold and avoid overmixing to ensure flakiness.

→ Can I use other vegetables instead of spring ones?

Yes, seasonal vegetables like leeks, bell peppers, or mushrooms work well and add different flavors.

→ What cheese works best for this quiche?

Gruyère or Swiss cheese adds a nutty, creamy taste. Mixing Gruyère with goat cheese can provide richer depth.

→ How do I prevent the crust from getting soggy?

Blind bake the crust before adding filling, and ensure the filling isn't too wet for a crisp, firm base.

→ Is it necessary to sauté the vegetables first?

Sautéing softens the vegetables slightly and prevents excess moisture, helping the custard set properly.