Spring Vegetable Quiche

Spring Vegetable Quiche is a light and flavorful dish that celebrates the fresh produce of the season. Filled with tender spring vegetables like asparagus, spinach, and leeks, this quiche is set in a buttery, flaky crust and bound together with a creamy egg custard. Perfect for brunch, lunch, or a light dinner, this quiche is versatile and can be served warm or at room temperature. Its combination of vibrant vegetables, delicate herbs, and creamy filling makes it a delightful and satisfying meal that highlights the best flavors of spring.

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 tsp salt
• 3-4 tbsp cold water

For the filling:

• 1 tbsp olive oil
• 1/2 cup leeks, thinly sliced
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup fresh spinach leaves
• 1/2 cup cherry tomatoes, halved
• 4 large eggs
• 1 cup heavy cream or whole milk
• 1/2 cup shredded Gruyère or cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill or parsley, chopped (optional)

Instructions

1. Prepare the crust: In a food processor or bowl, combine the flour, cold butter, and salt. Pulse or mix until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and press it into a 9-inch pie dish. Trim any excess dough and prick the bottom with a fork. Bake the crust for 10 minutes, then set aside.
3. Cook the vegetables: In a skillet, heat the olive oil over medium heat. Add the leeks and asparagus, cooking for 3-4 minutes until they begin to soften. Add the spinach and cook for another 1-2 minutes until wilted. Remove from heat.
4. Make the custard: In a bowl, whisk together the eggs, cream (or milk), salt, and pepper. Stir in the cooked vegetables, cherry tomatoes, and shredded cheese.
5. Bake the quiche: Pour the egg mixture into the pre-baked crust. Bake for 30-35 minutes, or until the filling is set and the top is lightly golden. Let the quiche cool for 10 minutes before slicing.
6. Garnish and serve: Sprinkle with fresh dill or parsley before serving, if desired.

This Spring Vegetable Quiche is a delicious and elegant way to enjoy the fresh, vibrant flavors of spring, perfect for any meal!