Spring Vegetable Quiche Crust (Printable)
Delicate quiche filled with fresh spring vegetables, creamy custard, and a buttery crust for brunch or lunch.
# What You'll Need:
→ 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
→ Filling
05 - 1 tablespoon olive oil
06 - 1 cup asparagus, trimmed and chopped
07 - 1 cup baby spinach, roughly chopped
08 - 1/2 cup green peas, fresh or thawed if frozen
09 - 1/2 cup leeks, thinly sliced, white and light green parts only
10 - 4 large eggs
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon freshly grated nutmeg
16 - 1 cup Gruyère cheese, grated
17 - 2 tablespoons fresh chives, finely chopped
# Directions:
01 - Preheat the oven to 375°F.
02 - Combine flour and salt in a bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing until dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for 20 minutes.
03 - Roll out dough on a lightly floured surface to fit a 9-inch tart or pie pan. Press into pan, trim excess, and prick base with fork. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, then bake 5 minutes more. Remove from oven and set aside.
04 - Heat olive oil in a skillet over medium heat. Add asparagus, leeks, and peas; sauté 3–4 minutes until just tender. Stir in spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly.
05 - Whisk together eggs, milk, cream, salt, pepper, and nutmeg in a large bowl. Stir in cheese and chives.
06 - Spread sautéed vegetables evenly over pre-baked crust. Pour egg mixture over vegetables.
07 - Bake 25–30 minutes until custard is set and top is lightly golden.
08 - Let cool at least 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The crust shatters in your mouth while the custard stays impossibly silky, which feels like a small magic trick every single time.
- It forgives your substitutions without holding a grudge, turning whatever vegetables you have into something that looks intentional.
02 -
- Skipping the blind bake leaves you with a soggy bottom that no amount of baking can rescue once the custard is added.
- Squeezing moisture from the spinach with your hands after wilting prevents a waterlogged filling that refuses to set properly.
03 -
- Grate frozen butter on a box grater if your kitchen runs warm; it stays cold longer and incorporates faster.
- Save the tough asparagus ends for stock, but never put them in the quiche or they will string between your teeth.