Spring Vegetable Quiche

February 27, 2024
Kitchen

Spring brings with it an abundance of fresh and vibrant vegetables, making it the perfect time to indulge in dishes that celebrate the season’s bounty. This Spring Vegetable Quiche is a delightful blend of tender asparagus, earthy spinach, juicy cherry tomatoes, and sweet bell peppers, all nestled in a buttery crust and baked to golden perfection.

Ingredients:

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, diced
  • 1/4 cup ice water

For the filling:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chopped asparagus
  • 1 cup chopped spinach
  • 1/2 cup chopped cherry tomatoes
  • 1/2 cup chopped bell peppers (any color)
  • 6 large eggs
  • 1 cup whole milk or half-and-half
  • 1 cup shredded cheese (Gruyere, Swiss, or cheddar works well)
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions:

For the crust:

  • In a large mixing bowl, combine the flour and salt. Add the cold diced butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
  • Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together.
  • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the filling:

  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent and fragrant, about 3-4 minutes.
  • Add the chopped asparagus and bell peppers to the skillet. Cook for another 3-4 minutes until they start to soften.
  • Stir in the chopped spinach and cherry tomatoes. Cook for an additional 2 minutes until the spinach wilts slightly. Remove from heat and set aside.
  • Assembling the quiche:
  • Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough and crimp the edges.
  • In a mixing bowl, whisk together the eggs and milk. Season with salt and pepper.
  • Spread the cooked vegetables evenly over the bottom of the pie crust. Sprinkle shredded cheese on top of the vegetables.
  • Pour the egg mixture over the vegetables and cheese.
  • Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
  • Remove from the oven and let it cool for a few minutes before slicing.
  • Garnish with fresh herbs if desired, and serve warm or at room temperature.

Whether enjoyed warm from the oven or at room temperature, this quiche is a versatile dish that pairs well with a simple salad or fresh fruit. So, gather your loved ones, embrace the flavors of spring, and savor every delicious bite of this delightful quiche creation. Enjoy your Spring Vegetable Quiche!