Spring Vegetable Quiche Crust (Print version)

A flaky tart filled with fresh asparagus, zucchini, spinach, and creamy custard in a buttery crust.

# What you need:

→ For the Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 8 tablespoons cold unsalted butter, cubed
04 - 3–4 tablespoons ice water

→ For the Filling

05 - 1 tablespoon olive oil
06 - 1/2 cup asparagus, trimmed and cut into 1-inch pieces
07 - 1/2 cup zucchini, diced
08 - 1/2 cup baby spinach, roughly chopped
09 - 1/3 cup spring onions or scallions, thinly sliced
10 - 1/3 cup peas (fresh or thawed frozen)
11 - 4 large eggs
12 - 1 cup heavy cream
13 - 1/2 cup whole milk
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon grated nutmeg
17 - 1 cup Gruyère or Swiss cheese, grated

# Directions:

01 - Preheat oven to 375°F.
02 - In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough holds together. Shape into a disk, wrap, and chill for 20 minutes.
03 - Roll out dough on a floured surface to fit a 9-inch tart pan. Press dough into pan and trim excess. Prick base with a fork. Line with parchment and fill with pie weights or beans.
04 - Blind bake crust for 15 minutes. Remove weights and parchment; bake 5 more minutes. Set aside.
05 - Heat olive oil in a skillet over medium heat. Sauté asparagus and zucchini for 3–4 minutes until just tender. Add spinach, scallions, and peas; cook for 1–2 minutes. Remove from heat and cool slightly.
06 - In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg until combined. Stir in half the cheese.
07 - Spread sautéed vegetables evenly over crust. Pour egg mixture on top. Sprinkle with remaining cheese.
08 - Bake quiche for 30–35 minutes, or until filling is set and top is golden.
09 - Cool for 10 minutes before slicing and serving.

# Expert advice:

01 -
  • The blind-baked crust stays perfectly crisp underneath all that creamy filling
  • Leftovers reheat beautifully for breakfast the next morning
02 -
  • Blind baking is nonnegotiable, otherwise you will end up with a soggy bottom crust
  • Let the vegetables cool slightly before adding them to the crust, or they will cook the eggs unevenly
03 -
  • Grate your own cheese instead of buying pre-grated, it melts so much better
  • Brush the crust edges with beaten egg for an extra golden finish

Return