Print

Spring Vegetable Quiche with Asparagus and Peas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

This Spring Vegetable Quiche with Asparagus and Peas is a delightful savory tart perfect for celebrating fresh spring produce. Featuring a flaky pre-made pie crust filled with sautéed leeks, asparagus, peas, and a rich custard of milk, cream, and eggs, this quiche is topped with nutty Gruyere cheese for an elegant and flavorful dish. Light and satisfying, it is ideal for brunch, lunch, or a light dinner.

  • Author: Lilya
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Crust

  • 1 pre-made pie crust

Vegetables

  • 1 tablespoon oil
  • 1/4 cup fresh peas
  • 1 leek, pale part thinly sliced
  • 6 spears asparagus, tips trimmed and set aside, rest thinly sliced

Custard

  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 eggs
  • pinch of ground nutmeg

Cheese

  • 1/2 cup Gruyere cheese, grated

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for blind baking the crust.
  2. Prepare the Crust: Roll out the pre-made dough and line a tart ring or pie pan. Chill in the refrigerator for 30 minutes to firm up the crust.
  3. Blind Bake Crust: Cover the crust with parchment paper or foil and add pie weights or dry beans on top to prevent puffing. Bake until the crust is lightly browned. Remove the weights and paper; if needed, bake a few more minutes until fully cooked and lightly golden. Let the pie shell cool. Then, lower oven temperature to 250 degrees Fahrenheit.
  4. Prepare Vegetables: Trim asparagus tips and set them aside. Thinly slice the remaining asparagus and the pale part of the leek.
  5. Sauté Vegetables: Heat oil in a large skillet over medium-high heat. Add leeks and cook until soft. Add sliced asparagus and tips and cook one more minute until tender. Stir in peas then remove the pan from the heat.
  6. Make Custard: In a medium bowl, whisk together milk, heavy cream, and eggs until combined. Strain the mixture through a sieve for a smooth texture. Season with a pinch of nutmeg, salt, and pepper to taste.
  7. Assemble Quiche: Evenly spread the sautéed vegetable mixture over the cooled crust. Sprinkle grated Gruyere cheese over the vegetables.
  8. Pour Custard and Bake: Carefully pour the egg custard over the vegetables and cheese. Bake at 250 degrees Fahrenheit for 20 to 30 minutes or until the filling is set and lightly golden on top.

Notes

  • Use a pie crust shield or foil around the edges if the crust starts to brown too quickly during blind baking.
  • For a smoother custard filling, straining the egg mixture is essential.
  • The baking temperature is lowered after blind baking to gently set the custard without overbrowning.
  • Gruyere cheese adds a nutty flavor that complements the spring vegetables; you can substitute with Swiss cheese if needed.
  • This quiche is best served warm or at room temperature and pairs well with a light salad.

Find it online: https://familyhomemeals.com/spring-vegetable-quiche-with-asparagus-and-peas-recipe/