Description
A light and flavorful quiche packed with fresh spring vegetables like asparagus and spinach, nestled in a flaky homemade 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 small onion, diced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cups fresh spinach, roughly chopped
- 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, pulse 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 chill for 30 minutes.
- 3. Preheat oven to 375°F (190°C). Roll out dough on a floured surface and fit into 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. Sauté onion for 3 minutes, then add asparagus and cook for 4 more minutes. Stir in spinach until wilted. Remove from heat.
- 5. Whisk together eggs, milk, cream, salt, pepper, and nutmeg in a bowl.
- 6. Spread vegetable mixture in the pre-baked crust. Sprinkle cheese evenly over top, then pour egg mixture over everything.
- 7. Bake for 35-40 minutes until center is set and top is golden. Let cool 10 minutes before slicing.
Notes
• Substitute half-and-half for milk/cream if desired. • For a deeper flavor, roast the asparagus instead of sautéing. • Quiche can be made 1 day ahead – reheat at 300°F for 15 minutes.