Spring Vegetable Quiche Crust (Printable)
Flaky crust filled with fresh asparagus, zucchini, spinach, and creamy custard for a savory spring dish.
# 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
→ 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
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 oven to 375°F.
02 - Combine flour and salt in a 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 floured surface to fit a 9-inch tart pan. Press dough into pan and trim excess. Prick base with fork. Line with parchment and fill with pie weights or dry beans.
04 - Bake crust for 15 minutes. Remove weights and parchment, then bake 5 additional minutes. Set aside to cool.
05 - Heat olive oil in skillet over medium heat. Cook asparagus and zucchini for 3-4 minutes until just tender. Add spinach, scallions, and peas; cook 1-2 minutes longer. Remove from heat and cool slightly.
06 - 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 prebaked crust. Pour custard mixture over vegetables. Sprinkle remaining cheese on top.
08 - Bake for 30-35 minutes until filling is set and top is golden brown.
09 - Cool quiche for 10 minutes before slicing and serving warm or at room temperature.
# Expert Pointers:
01 -
- The custard comes out silkier than anything from a bakery, and I promise it's easier than you think
- You can swap vegetables based on whatever looks gorgeous at the market, making it perfect year-round
- This reheats beautifully for breakfast the next day, if there's any left
02 -
- Over-whisking the custard creates too many air bubbles, leading to unsightly puffing and sinking during baking
- Letting the custard rest for 30 minutes before baking helps it set smoother and more evenly
- Testing for doneness by gently shaking the pan; the center should still have a slight wobble but not look liquid
03 -
- Chef Jaques Pépin taught me that a tablespoon of flour tossed with the cheese helps prevent it from sinking to the bottom
- Aging your eggs for a week in the refrigerator makes them easier to separate and whip if you're making extra components