Description
A light and flavorful quiche packed with fresh spring vegetables like asparagus, peas, and leeks in a creamy egg custard, baked 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 (cold, cubed)
- 3–4 tablespoons ice water
- For the filling:
- 1 tablespoon olive oil
- 1 leek (white and light green parts only, thinly sliced)
- 1 cup asparagus (trimmed and cut into 1-inch pieces)
- 1/2 cup fresh peas
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded Gruyère cheese
Instructions
1. Prepare the Crust:
- 1. Make the crust: In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- 2. Add ice water 1 tablespoon at a time until dough comes together. Form into a disk, wrap in plastic, and chill for 1 hour.
- 3. Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch pie dish. Crimp edges and prick bottom with a fork.
- 4. Line with parchment and pie weights, then blind bake for 15 minutes. Remove weights and bake 5 more minutes. Cool slightly.
- 5. Prepare filling: Heat oil in a skillet. Sauté leeks for 3 minutes, then add asparagus and peas. Cook 2 more minutes. Let cool.
- 6. Whisk eggs, cream, milk, salt, pepper, and nutmeg in a bowl. Stir in cooked vegetables.
- 7. Sprinkle half the cheese in the crust. Pour in egg mixture, then top with remaining cheese.
- 8. Bake 35-40 minutes until set and golden. Let rest 10 minutes before slicing.
Notes
• Substitute frozen peas if fresh aren’t available. • For a richer quiche, use all cream instead of milk. • Quiche can be made 1 day ahead and reheated.