Spring Vegetable Quiche: A Festive Easter Delight

Cost and Time Breakdown

• Cost: Moderate (15−20 for ingredients, depending on location and seasonality).
• Total Time: Approximately 1 hour and 15 minutes (including prep and baking).

Ingredients

(Serves 6-8)

For the Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water

For the Filling:

• 1 tablespoon olive oil
• 1 medium leek, thinly sliced (white and light green parts only)
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
• ½ cup shelled fresh peas (or frozen, thawed)
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• ¾ cup grated Gruyère cheese (or substitute with cheddar or feta)
• Salt and freshly ground black pepper, to taste
• Fresh thyme leaves, for garnish

Preparation Method

Step 1: Make the Pastry Dough

1. In a mixing bowl, combine the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork it.
3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Vegetables

1. Heat the olive oil in a skillet over medium heat. Add the sliced leek and sauté for 3-4 minutes until softened.
2. Stir in the asparagus, peas, and garlic. Cook for another 2-3 minutes until the vegetables are tender but not too soft. Remove from heat and set aside.

Step 3: Roll Out the Dough

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan.
2. On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your tart pan. Carefully transfer the dough to the pan, pressing it gently into the edges. Trim any excess dough and prick the bottom with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 10 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden.

Step 4: Assemble the Quiche

1. In a mixing bowl, whisk together the eggs, heavy cream, and milk. Season with salt, pepper, and a pinch of fresh thyme.
2. Spread the cooked vegetables evenly over the pre-baked crust. Sprinkle the grated cheese on top.
3. Pour the egg mixture over the vegetables, ensuring it’s distributed evenly.

Step 5: Bake and Serve

1. Place the assembled quiche in the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
2. Let the quiche cool for 10 minutes before slicing. Garnish with additional thyme leaves or edible flowers for a festive touch.

Useful Tips

• To save time, use store-bought pie crust instead of making your own.
• If using frozen peas, rinse them under warm water to thaw quickly.
• For a gluten-free version, swap the all-purpose flour for a gluten-free alternative in the crust.

Additional Information

• Level of Difficulty: Easy to moderate.
• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Portion: Serves 6-8 people

Equipment I Use

To make this recipe, I rely on a few key pieces of equipment that ensure everything comes together smoothly:

• A mixing bowl for combining the dough and whisking the custard.
• A skillet for sautéing the vegetables—I love how it helps bring out their natural sweetness.
• A tart pan with a removable bottom, which makes serving and cleanup a breeze.
• A rolling pin for flattening the dough (though a wine bottle works in a pinch!).
• Pie weights or dried beans for blind baking the crust—I always keep a stash of dried beans for this purpose.
• A whisk for blending the egg mixture evenly.

Recipe Variations

As much as I love the classic combination of asparagus, peas, and leeks in this quiche, I also enjoy experimenting with different ingredients to keep things exciting. Here are a few variations I’ve tried that you might like:

• Mushroom and Spinach Quiche: If I’m craving something earthy and hearty, I swap the asparagus and peas for sautéed mushrooms and fresh spinach. The spinach wilts beautifully into the custard, while the mushrooms add a rich umami flavor.
• Tomato and Basil Quiche: For a summery twist, I use cherry tomatoes halved and sprinkled over the top before baking, along with fresh basil leaves tucked into the filling. It’s vibrant, colorful, and bursting with Mediterranean flair.
• Smoked Salmon and Dill Quiche: When I want to elevate the dish for a special occasion, I layer smoked salmon slices over the vegetables and sprinkle dill on top. It adds an elegant touch and pairs wonderfully with the creamy custard.
• Vegan Spring Vegetable Quiche: To make this recipe plant-based, I substitute the eggs and cream with a mixture of silken tofu, nutritional yeast, and almond milk. I’ve found it creates a surprisingly similar texture, and no one can tell it’s vegan!

Each variation lets me highlight different flavors and textures, so feel free to get creative based on what’s in your fridge or pantry.

Side Dishes

When serving this quiche, I love pairing it with side dishes that complement its light yet satisfying nature. Here are some of my favorite options:

• Mixed Greens Salad: A simple salad of arugula, baby spinach, and radicchio tossed with a lemon vinaigrette is my go-to choice. The tangy dressing balances the richness of the quiche perfectly.
• Roasted Potatoes: Sometimes I roast baby potatoes with olive oil, rosemary, and garlic for a heartier side. They’re crispy on the outside, tender on the inside, and pair beautifully with the creamy quiche.
• Grilled Asparagus or Carrots: If I want to double down on the spring theme, I grill extra asparagus or carrots drizzled with honey and balsamic glaze. The charred edges add a smoky contrast to the quiche’s softness.
• Fruit Platter: For Easter brunch, I often set out a platter of seasonal fruits like strawberries, oranges, and grapes. Their sweetness provides a refreshing counterpoint to the savory quiche.

These sides not only round out the meal but also make the table look abundant and inviting—a must for any celebration.

Presentation Tips

Presentation is where I really let my creativity shine, specially for occasions like Easter brunch. Here’s how I make sure my Spring Vegetable Quiche looks as good as it tastes:

• Garnish Generously: After slicing the quiche, I sprinkle fresh thyme leaves or microgreens on top for a pop of color. Edible flowers, like pansies or violas, are another favorite of mine—they instantly elevate the dish to “wow-worthy” status.
• Slice Neatly: To achieve clean slices, I use a sharp knife dipped in hot water between cuts. This trick works wonders, specially when the quiche is slightly warm.
• Serve on a Beautiful Platter: I always transfer the quiche from the tart pan to a decorative serving plate or wooden board. It makes the dish feel more intentional and special.
• Add a Drizzle: For a finishing touch, I sometimes drizzle a little olive oil or balsamic reduction around the edges of the plate. It adds visual interest and enhances the flavors subtly.
• Set the Scene: Lastly, I arrange the quiche alongside the side dishes on a large table spread, mixing colors and textures. A linen tablecloth, pastel napkins, and floral centerpieces tie everything together for an Easter-worthy feast.

By paying attention to these details, I ensure that my quiche isn’t just delicious—it’s memorable too.