Spring Vegetable Quiche Crust (Printable version)
A savory tart packed with fresh spring veggies and creamy custard nestled in a buttery crust.
# 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
# Directions:
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 paper and fill with pie weights or dry beans.
04 - Bake crust for 15 minutes. Remove weights and parchment; continue baking 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 1-2 minutes. Remove from heat and cool slightly.
06 - In a bowl, whisk eggs, heavy cream, whole milk, salt, pepper, and nutmeg until combined. Stir in half the grated cheese.
07 - Spread sautéed vegetables evenly over pre-baked crust. Pour egg mixture on top. Sprinkle with remaining cheese.
08 - Bake for 30-35 minutes until filling is set and top is golden brown.
09 - Cool for 10 minutes before slicing and serving.
# Expert advice:
01 -
- The custard comes out impossibly silky every single time, like something from a French bistro
- You can swap vegetables based on whatever looks beautiful at the market
- It somehow tastes even better at room temperature, making it perfect for picnics
02 -
- Overbaking is the tragedy that turns quiche into rubber, so pull it when the center still jiggles slightly like gelatin
- Letting it rest for ten minutes after baking is not optional, it needs that time to finish setting and become sliceable
03 -
- Grate your own cheese instead of buying pre shredded, because the anti caking agents in bagged cheese prevent proper melting
- If your crust edges start browning too quickly, tent them with foil while the center continues baking