Print

Easy Spring Vegetable Quiche with Gruyere Crust

spring vegetable quiche - featured image
Print Recipe

A simple and delicious quiche featuring a nutty Gruyere cheese crust and fresh spring vegetables, perfect for brunch or light dinners.

Ingredients

Scale
  • 1 ½ cups Gruyere cheese, grated
  • 1 ¼ cups all-purpose flour (can substitute with almond flour for gluten-free)
  • ½ cup unsalted butter, cold and cubed
  • About 2 cups spring vegetables, chopped (asparagus tips, snap peas, baby spinach, green onions)
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • ½ cup milk (whole or 2%, dairy-free milk optional)
  • 1 teaspoon salt, plus more for seasoning veggies
  • ½ teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)
  • 1 tablespoon olive oil or butter (for sautéing veggies)

Instructions

  1. Prepare the Gruyere crust: In a large bowl, combine 1 ¼ cups all-purpose flour with 1 ½ cups grated Gruyere cheese and ½ teaspoon salt. Add ½ cup cold, cubed unsalted butter. Work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits remaining (about 5 minutes).
  2. Add cold water: Slowly drizzle in 3 to 4 tablespoons of ice-cold water, mixing gently with a fork until the dough just comes together. Avoid overworking. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
  3. Preheat oven to 375°F (190°C).
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into bottom and sides. Trim excess dough and crimp edges as desired.
  5. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake another 5 minutes until lightly golden.
  6. Sauté the vegetables: Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add chopped spring vegetables and a pinch of salt. Cook until tender-crisp, about 4-5 minutes. Drain any excess moisture.
  7. Mix the custard: In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, ½ cup milk, 1 teaspoon salt, ½ teaspoon pepper, and a pinch of nutmeg until smooth and slightly frothy.
  8. Assemble the quiche: Spread sautéed vegetables evenly over the pre-baked crust. Pour custard mixture over veggies, filling crust almost to the top.
  9. Bake: Place quiche in oven and bake at 375°F (190°C) for 35-40 minutes until edges are set and center jiggles slightly but is not liquid.
  10. Cool and serve: Let quiche rest for 15 minutes before slicing to allow filling to set.

Notes

Blind bake the crust to prevent sogginess. Drain sautéed vegetables well to avoid watery filling. Let quiche rest before slicing for cleaner cuts. Optionally fold some grated Gruyere into the custard for extra cheesy flavor. Cover crust edges with foil if browning too quickly.

Nutrition

Keywords: quiche, spring vegetables, Gruyere crust, brunch recipe, easy quiche, savory pie, vegetarian quiche

Find it online: https://blixfood.com/easy-spring-vegetable-quiche-with-gruyere-crust-perfect-for-brunch/