Spring Vegetable Quiche
Ingredients
- 1 unbaked 9-inch pie crust
- 1 tablespoon olive oil
- 1 cup chopped asparagus 1 inch pieces
- 1/2 cup fresh or frozen peas
- 1/4 cup sliced spring onion
- 5 large eggs
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Gruyere cheese
- 2 tablespoons chopped fresh dill or chives
Instructions
- Preheat the oven to 400°F and fit the crust into a 9-inch tart or pie pan, crimping the edges.
- Prick the bottom, line with parchment and pie weights, and blind bake 15 minutes until the edges turn pale gold.
- Remove the weights and bake 5 more minutes, then reduce the oven to 350°F.
- Heat olive oil in a skillet over medium heat and cook the asparagus 3 minutes, until bright green.
- Add the peas and spring onion, cook 2 more minutes, then set aside to cool slightly.
- Whisk eggs, cream, milk, salt and pepper together until pale and fully blended.
- Scatter half the Gruyere over the bottom of the baked crust.
- Spread the cooked vegetables evenly over the cheese.
- Pour the egg mixture slowly over the vegetables, then top with the remaining Gruyere and dill.
- Bake 35 to 40 minutes, until the center is just set with a slight wobble and the top is lightly golden.
- Cool on a wire rack at least 15 minutes before slicing, so the custard finishes setting.
- Serve warm or at room temperature, in wedges.
Good to Know
Bake the quiche the day before, cool completely and store covered in the fridge; it slices cleaner cold and warms gently in a 300°F oven for 15 minutes.