Spring Vegetable Quiche

I recently whipped up this Spring Vegetable Quiche for a weekend brunch, and let me tell you, it was an absolute hit! From the first bite to the last crumb, my family devoured it. The vibrant colors and fresh flavors of the spring vegetables popping against the creamy, cheesy custard were just divine. Even my picky eaters, who usually shy away from vegetables, were asking for seconds. It was light yet satisfying, and perfectly captured the essence of springtime on a plate. Honestly, this quiche has become a new family favorite, and I’m so excited to share this recipe with you so you can bring a little bit of spring sunshine to your table too!

Ingredients

• For the Crust:
  • 1 ½ cups all-purpose flour: Forms the base of our flaky and tender crust. You can also use pastry flour for an even more delicate texture.
  • ½ teaspoon salt: Enhances the flavors of the crust and other ingredients.
  • ½ cup (1 stick) cold unsalted butter, cut into small cubes: The key to a flaky crust! Cold butter creates steam pockets during baking, resulting in layers. Make sure it’s very cold.
  • ¼ cup ice water: Binds the dough together without overworking it. Ice water keeps the butter cold, which is crucial for flakiness.
• For the Filling:
  • 1 tablespoon olive oil: Used for sautéing the vegetables, adding a touch of healthy fat and flavor.
  • 1 cup asparagus, trimmed and cut into 1-inch pieces: A quintessential spring vegetable, asparagus adds a slightly grassy and fresh flavor with a tender-crisp texture.
  • 1 cup fresh or frozen peas: Another spring gem, peas bring sweetness and a pop of vibrant green color to the quiche. If using frozen, thaw them slightly before using.
  • 1 cup chopped leeks, white and light green parts only, thoroughly washed: Leeks offer a mild onion flavor, sweeter and more delicate than regular onions, perfectly complementing spring vegetables. Make sure to wash them well to remove any grit.
  • 1 cup baby spinach, roughly chopped: Adds a boost of nutrients and a subtle earthy flavor. Spinach wilts down beautifully and blends well into the quiche.
  • 4 large eggs: The binding agent for the custard, eggs provide richness, structure, and protein to the quiche.
  • 1 cup heavy cream: Contributes to the creamy and luxurious texture of the custard. You can substitute with half-and-half or whole milk for a lighter version, but the texture will be less rich.
  • ½ cup whole milk: Adds moisture to the custard, balancing the richness of the heavy cream.
  • 1 cup grated Gruyère cheese: A nutty and slightly salty cheese that melts beautifully and adds a sophisticated flavor to the quiche. You can substitute with Swiss, Fontina, or a blend of your favorite cheeses.
  • ¼ cup grated Parmesan cheese: Adds a salty and savory sharpness to the quiche, enhancing the overall flavor profile.
  • ½ teaspoon salt: Seasons the custard and vegetables, bringing out their natural flavors. Adjust to taste.
  • ¼ teaspoon black pepper: Adds a touch of spice and depth to the flavor. Freshly ground black pepper is always preferred for the best flavor.
  • Pinch of nutmeg (optional): A warm and subtly sweet spice that complements the creamy custard and vegetables beautifully. Just a pinch is enough to add a lovely aromatic note.
  • Fresh herbs for garnish (optional), such as chives, parsley, or thyme: Adds a fresh and vibrant finishing touch, both visually and flavor-wise.

Instructions

1. Prepare the Crust (if making from scratch): In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for creating flaky layers. The butter should remain cold throughout this process. If it starts to soften, place the bowl in the freezer for a few minutes.
2. Add Ice Water and Form the Dough: Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Mix just until the dough comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough. The dough should be shaggy and slightly sticky.
3. Chill the Dough: Turn the dough out onto a lightly floured surface and gently gather it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours. Chilling allows the gluten to relax, making the dough easier to roll out and preventing shrinkage during baking.
4. Preheat Oven and Roll Out the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛-inch thick. Roll from the center outwards in all directions, rotating the dough as you go to ensure even thickness. If the dough becomes sticky, lightly dust with more flour.
5. Line the Pie Dish: Carefully transfer the rolled-out dough to a 9-inch pie dish. Gently press the dough into the dish, making sure it fits snugly into the corners and up the sides. Trim any excess dough hanging over the edge, leaving about a ½-inch overhang. Crimp the edges of the crust decoratively using your fingers or a fork.
6. Pre-bake the Crust (Blind Bake): Prick the bottom of the crust all over with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill with pie weights or dried beans. This will help the crust maintain its shape and prevent it from shrinking or becoming soggy during pre-baking. Bake for 15 minutes.
7. Remove Pie Weights and Parchment: Carefully remove the pie dish from the oven. Lift out the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until lightly golden brown. This pre-baking step is essential for a crisp bottom crust. Let the crust cool slightly while you prepare the filling. Reduce the oven temperature to 350°F (175°C).
8. Sauté the Vegetables: While the crust is pre-baking, prepare the vegetable filling. Heat the olive oil in a large skillet over medium heat. Add the chopped leeks and sauté for 3-4 minutes, until softened and fragrant. Add the asparagus and peas and sauté for another 3-5 minutes, until the asparagus is tender-crisp and the peas are heated through. Stir in the chopped spinach and cook until it wilts, about 1-2 minutes. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.
9. Prepare the Custard: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the Gruyère cheese, Parmesan cheese, salt, pepper, and nutmeg (if using). Mix until the cheeses are evenly distributed.
10. Assemble the Quiche: Spread the sautéed vegetables evenly over the bottom of the pre-baked pie crust. Pour the custard mixture over the vegetables, ensuring it fills the crust evenly. Gently tap the pie dish on the counter a few times to release any air bubbles.
11. Bake the Quiche: Bake in the preheated oven at 350°F (175°C) for 40-50 minutes, or until the custard is set and the crust is golden brown. The center of the quiche should be just slightly set and jiggle slightly when gently shaken. If the crust starts to brown too quickly, you can loosely tent it with foil.
12. Cool and Serve: Remove the quiche from the oven and let it cool for at least 10-15 minutes before slicing and serving. This allows the custard to set further and makes it easier to slice. Garnish with fresh herbs, if desired, before serving. Serve warm or at room temperature. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition Facts

(Per serving, based on 8 servings – approximate values and may vary based on specific ingredients and brands)

• Calories: Approximately 450-550 kcal per serving: Provides a substantial amount of energy due to the eggs, cream, cheese, and crust.
• Protein: Approximately 15-20g per serving: A good source of protein from eggs and cheese, important for muscle building and satiety.
• Fat: Approximately 30-40g per serving: Higher in fat due to the butter, cream, and cheese, contributing to richness and flavor. Includes both saturated and unsaturated fats.
• Carbohydrates: Approximately 20-25g per serving: Carbohydrates mainly from the crust and vegetables, providing energy and fiber.
• Vitamins and Minerals: Rich in Vitamin K (from spinach and asparagus), Vitamin A (from eggs and dairy), Vitamin C (from peas), Calcium (from cheese and dairy), and other essential vitamins and minerals from the vegetables and eggs.

Preparation Time

• Prep Time: Approximately 45 minutes (includes making the crust, chopping vegetables, and preparing the custard). If using a pre-made crust, prep time reduces to around 20-25 minutes.
• Chill Time (Dough): Minimum 1 hour, ideally 2 hours for the crust to chill properly. This is crucial for a flaky crust.
• Cook Time: Approximately 50-65 minutes (includes pre-baking the crust and baking the filled quiche).
• Total Time: Approximately 2 hours 35 minutes to 3 hours 45 minutes (including chill time for homemade crust). If using a pre-made crust, total time is significantly reduced to around 1 hour 35 minutes to 1 hour 45 minutes.

How to Serve

• Breakfast or Brunch Staple:
  • Serve warm slices of Spring Vegetable Quiche as the centerpiece of a delightful brunch spread.
  • Pair it with fresh fruit salad, yogurt, or a side of crispy bacon or sausage for a more substantial meal.
  • Offer alongside mimosas, fresh juices, or hot coffee and tea.
• Lunch Delight:
  • Enjoy a slice of quiche with a light and refreshing green salad for a satisfying and balanced lunch.
  • Pack a slice for a picnic or a sophisticated lunchbox treat.
  • Serve with a cup of soup, such as tomato soup or a light vegetable soup.
• Dinner Companion:
  • Serve warm or at room temperature as part of a light and elegant dinner.
  • Pair with roasted vegetables, such as roasted potatoes, carrots, or Brussels sprouts.
  • Accompany with a simple side salad dressed with a vinaigrette.
• Appetizer or Party Food:
  • Cut the quiche into smaller squares or wedges and serve as an appetizer at parties or gatherings.
  • Serve at room temperature, making it convenient for grazing and mingling.
  • Arrange on a platter with other finger foods and appetizers.
• Garnishing Ideas:
  • Sprinkle fresh herbs like chopped chives, parsley, or thyme over the top for a fresh and aromatic touch.
  • Drizzle with a balsamic glaze for a touch of sweetness and visual appeal.
  • Serve with a dollop of crème fraîche or sour cream for added richness.
  • Garnish with edible flowers for a beautiful spring-themed presentation.

Additional Tips for the Perfect Spring Vegetable Quiche

1. Use Cold Ingredients for the Crust: When making the crust from scratch, ensure your butter and water are very cold. Cold ingredients help prevent gluten development and ensure a flaky, tender crust. If your butter gets too soft while working, chill the dough briefly.
2. Don’t Overwork the Dough: Overmixing the dough will develop gluten, resulting in a tough crust. Mix the dough just until it comes together. A shaggy dough is perfectly fine. Gentle handling is key for a tender crust.
3. Blind Bake the Crust Properly: Pre-baking or blind baking the crust is crucial for preventing a soggy bottom. Use pie weights or dried beans to weigh down the parchment paper and ensure the crust maintains its shape during pre-baking. Bake until lightly golden before adding the filling.
4. Sauté Vegetables for Flavor and Texture: Sautéing the vegetables before adding them to the quiche enhances their flavor and ensures they are tender-crisp and not watery in the finished quiche. This step also helps to remove excess moisture from the vegetables.
5. Don’t Overfill the Quiche: Avoid overfilling the crust with vegetables and custard. Overfilling can lead to the custard overflowing during baking and the quiche taking longer to cook through. Fill the crust to about ¾ full.
6. Use Quality Cheese: Using good quality cheese, like Gruyère and Parmesan, significantly enhances the flavor of the quiche. Freshly grated cheese melts better and has a superior flavor compared to pre-shredded cheese. Experiment with different cheese combinations to find your favorite blend.
7. Let the Quiche Rest After Baking: Allow the quiche to cool for at least 10-15 minutes after baking before slicing. This resting time allows the custard to set further, making it easier to slice and preventing it from being too runny. It also allows the flavors to meld together beautifully.
8. Customize with Seasonal Vegetables: Feel free to adapt this recipe based on the spring vegetables you have available or prefer. Other great additions or substitutions include:
   • Asparagus: Use different varieties of asparagus, such as purple or white asparagus.
   • Peas: Sugar snap peas or snow peas can be added for a different texture and sweetness.
   • Leeks: Spring onions or shallots can be used instead of leeks for a milder or slightly sharper onion flavor.
   • Other Spring Vegetables: Consider adding artichoke hearts, fava beans, radishes (thinly sliced and sautéed), or ramps (wild garlic) for a unique spring twist.
   • Herbs: Experiment with different fresh herbs like dill, tarragon, chervil, or basil to complement the spring vegetables.

FAQ – Frequently Asked Questions about Spring Vegetable Quiche

1. Can I use a store-bought pie crust?
   • Yes, absolutely! Using a store-bought pie crust is a great time-saver. Opt for a refrigerated pie crust for the best results and thaw it according to package directions before using. You can also use a frozen pie crust; just make sure to thaw it completely before using. Blind bake the store-bought crust as instructed in the recipe to prevent a soggy bottom.
2. Can I make the quiche ahead of time?
   • Yes, you can prepare the quiche ahead of time. You can bake the quiche a day ahead and store it in the refrigerator. Reheat it gently in a 300°F (150°C) oven until warmed through, or serve it at room temperature. The crust may lose some of its crispness upon refrigeration, but it will still taste delicious. You can also prepare the crust and vegetable filling ahead of time and assemble and bake the quiche later.
3. Can I freeze Spring Vegetable Quiche?
   • Yes, quiche freezes well, making it a convenient make-ahead meal. Bake the quiche completely, let it cool thoroughly, and then wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then bake in a 350°F (175°C) oven until heated through, about 20-30 minutes. You can also reheat it from frozen at a lower temperature (325°F or 160°C) for a longer time, about 45-60 minutes.
4. Can I make this quiche vegetarian?
   • Yes, this Spring Vegetable Quiche recipe is already vegetarian! It is packed with fresh vegetables and relies on eggs and cheese for protein and richness. To ensure it remains vegetarian, use vegetarian-friendly cheese if you are concerned about rennet.
5. Can I make this quiche dairy-free or vegan?
   • Making it completely dairy-free and vegan would require significant substitutions. For a dairy-free version, you can try using plant-based milk alternatives like almond milk or oat milk instead of heavy cream and milk, and use dairy-free cheese alternatives. For a vegan version, you would also need to replace the eggs with a vegan egg substitute, such as tofu-based quiche recipes or commercial egg replacers, and ensure you use a vegan pie crust. The texture and flavor will be different from the traditional quiche.
6. What if I don’t have Gruyère cheese? What is a good substitute?
   • Gruyère cheese adds a wonderful nutty flavor, but you can substitute it with other cheeses that melt well and have similar flavor profiles. Good substitutes include:
     • Swiss cheese: A classic and readily available option with a mild, slightly nutty flavor.
     • Fontina cheese: A creamy and slightly tangy cheese that melts beautifully.
     • Jarlsberg cheese: Another Swiss-style cheese with a mild and nutty taste.
     • A blend of cheddar and mozzarella: For a more readily available and budget-friendly option, a combination of sharp cheddar and mozzarella can work well.
7. My quiche crust is shrinking during baking. What can I do to prevent this?
   • Crust shrinkage is a common issue. Here are a few tips to prevent it:
     • Chill the dough properly: Ensure the dough is thoroughly chilled before rolling and baking.
     • Don’t overwork the dough: Overworking develops gluten, which can cause shrinkage.
     • Blind bake with pie weights: Use adequate pie weights or dried beans to weigh down the crust during blind baking.
     • Let the crust cool completely before filling: Allow the pre-baked crust to cool slightly before adding the filling.
     • Avoid stretching the dough: When placing the dough in the pie dish, gently press it in without stretching it, as stretching can cause it to shrink back during baking.
8. How do I know when the quiche is done baking?
   • The quiche is done when the custard is set and no longer jiggly in the center, except for a slight wobble when gently shaken. The edges of the crust should be golden brown, and the custard should be puffed up slightly and lightly golden on top. You can also insert a knife into the center; it should come out mostly clean, with just a few moist crumbs clinging to it. If the center is still very liquid, continue baking for a few more minutes and check again. Be careful not to overbake, as this can make the custard dry and rubbery.

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