Spring Vegetable Quiche Crust (Printable)
A vibrant quiche with spring vegetables and creamy custard in a flaky, buttery crust.
# What You'll Need:
→ Crust Components
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
→ Vegetable 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 - 1 cup Gruyère or Swiss cheese, grated
→ Custard Base
12 - 4 large eggs
13 - 1 cup heavy cream
14 - 1/2 cup whole milk
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon ground black pepper
17 - 1/4 teaspoon grated nutmeg
# How-To Steps:
01 - Preheat your oven to 375°F.
02 - Combine flour and salt in a mixing bowl. 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 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 paper and fill with pie weights or dry beans.
04 - Bake the weighted crust for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes. Set aside to cool slightly.
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. Remove from heat and let cool slightly.
06 - Whisk eggs, heavy cream, whole milk, salt, pepper, and nutmeg until fully combined. Stir in half of the grated cheese.
07 - Distribute sautéed vegetables evenly over the pre-baked crust. Pour egg mixture over vegetables. Sprinkle remaining cheese on top.
08 - Bake for 30-35 minutes until filling is completely set and the top is golden brown.
09 - Allow quiche to cool for 10 minutes before slicing and serving warm.
# Expert Advice:
01 -
- The custard comes out silky smooth every single time, no weird textures or rubbery surprises
- Everything can be prepped the night before so you are not scrambling when guests arrive
02 -
- Let the quiche cool for at least 10 minutes before slicing, otherwise the custard will run everywhere
- The center may look slightly underbaked when you remove it from the oven but it will finish setting as it cools
03 -
- Grate your own cheese instead of buying pre shredded, it melts so much better
- Room temperature eggs blend more smoothly into the custard mixture