Description
A light and flavorful quiche packed with fresh spring vegetables, creamy eggs, and a flaky crust. Perfect for brunch or a light dinner.
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
- For the filling:
- 1 tablespoon olive oil
- 1/2 cup chopped asparagus (1-inch pieces)
- 1 cup fresh spinach, roughly chopped
- 1/4 cup diced onion
- 1 clove garlic, minced
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded Gruyère cheese
Instructions
1. Prepare the Crust:
- 1. Prepare the crust: In a food processor, combine flour and salt. Add chilled butter and pulse until mixture resembles coarse crumbs.
- 2. Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- 3. Preheat oven to 375°F (190°C). Roll out dough on a floured surface and transfer to a 9-inch pie dish. Trim edges and prick bottom with a fork. Line with parchment and pie weights, then blind bake for 15 minutes. Remove weights and bake 5 more minutes.
- 4. Make the filling: Heat olive oil in a skillet over medium heat. Sauté asparagus, spinach, onion, and garlic for 3-4 minutes until softened. Let cool slightly.
- 5. In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
- 6. Assemble: Sprinkle half the cheese over the pre-baked crust. Spread vegetable mixture evenly, then pour egg mixture over top. Sprinkle remaining cheese.
- 7. Bake for 35-40 minutes until center is set and top is golden. Let cool 10 minutes before slicing.
Notes
For a crispier crust, brush the pre-baked shell with beaten egg white before adding filling. Substitute Swiss cheese if Gruyère is unavailable. Leftovers keep refrigerated for 3 days.