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Fresh Spring Vegetable Quiche with Herb Crust

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A bright and vibrant quiche featuring a flaky herb-infused crust and a creamy filling packed with fresh spring vegetables, perfect for brunch or family gatherings.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons fresh herbs, finely chopped (parsley, chives, thyme)
  • 3–4 tablespoons ice water
  • 1 tablespoon olive oil
  • 1 small leek, thinly sliced (white and pale green parts only)
  • 1 cup (150g) asparagus tips, cut into 1-inch pieces
  • 1/2 cup (75g) peas, fresh or thawed if frozen
  • 1 small zucchini, diced
  • 3 large eggs, room temperature
  • 1 cup (240ml) half-and-half or whole milk
  • 1/2 cup (120g) crème fraîche or sour cream
  • 1/2 cup (50g) grated Gruyère or sharp cheddar cheese
  • Salt and black pepper to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. Make the Herb Crust: In a medium bowl, whisk together flour and salt. Add cold cubed butter and herbs. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the Filling: Heat olive oil in a skillet over medium heat. Add the sliced leek and cook for 3-4 minutes until softened and fragrant. Toss in asparagus, peas, and zucchini; sauté for another 3-5 minutes until just tender but still bright and crisp. Season lightly with salt and pepper, then remove from heat to cool slightly.
  4. Roll Out the Crust: On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Transfer it to a 9-inch tart pan, pressing into corners and trimming excess edges. Chill again for 15 minutes.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until crust looks set but not browned.
  6. Mix the Custard: In a large bowl, whisk together eggs, half-and-half, crème fraîche, cheese, salt, and pepper until smooth and creamy.
  7. Assemble the Quiche: Scatter cooked vegetables evenly over the partially baked crust. Pour custard mixture over veggies, gently shaking pan to settle filling evenly.
  8. Bake: Bake for 30-35 minutes, until filling is set around edges but slightly wobbly in center with a golden top and slight puff.
  9. Cool and Serve: Let quiche cool on a wire rack for 10-15 minutes before slicing. Garnish with fresh herbs if desired.

Notes

Blind baking the crust is essential to prevent sogginess. Use cold butter and avoid overworking the dough for a flaky crust. Sauté vegetables until tender but still crisp to maintain texture. Cool quiche before slicing for clean cuts. Tent with foil if crust browns too quickly. Can freeze slices for up to 2 months.

Nutrition

Keywords: spring vegetable quiche, herb crust quiche, brunch recipe, easy quiche, vegetable quiche, homemade quiche, spring vegetables, savory tart

Find it online: https://prismtaste.com/fresh-spring-vegetable-quiche-with-herb-crust-easy-homemade-recipe-for-a-perfect-brunch/