Spring Vegetable Quiche Recipe
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 3-4 tablespoons ice water
For the filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup asparagus, trimmed and chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1/2 cup grated cheese (such as Gruyere, cheddar, or Swiss)
- 6 large eggs
- 1 cup milk or half-and-half
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
- Fresh herbs for garnish (such as parsley, chives, or dill)
Instructions:
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Preheat your oven t0 190°C.
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To make the crust, combine the flour and salt in a large mixing bowl. Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.
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Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
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Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch tart or pie pan. Carefully transfer the dough to the pan and press it into the bottom and sides. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork.
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Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Blind bake the crust in the preheated oven for 15 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes, or until the crust is lightly golden. Remove from the oven and set aside.
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While the crust is baking, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
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Add the chopped asparagus and cherry tomatoes to the skillet, and cook for an additional 2-3 minutes, until the vegetables are slightly tender. Stir in the chopped spinach and cook until wilted. Remove from heat and let the mixture cool slightly.
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In a separate mixing bowl, whisk together the eggs and milk. Season with salt, pepper, and nutmeg if using.
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Spread the cooked vegetable mixture evenly over the bottom of the partially baked crust. Sprinkle the grated cheese on top.
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Carefully pour the egg mixture over the vegetables and cheese, ensuring that it is evenly distributed.
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Return the quiche to the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
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Remove from the oven and let the quiche cool for a few minutes before slicing.
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Garnish with fresh herbs before serving, if desired.
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