Spring Vegetable Quiche
Spring Vegetable Quiche is a medium French recipe that serves 6. 350 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 2 hrs 50 min | Cook: 2 hrs 3 min | Total: 5 hrs 13 min
Cost: $15.60 total, $2.60 per serving
Ingredients
- 145 g All‑purpose flour (sifted)
- 0.5 tsp Kosher salt (fine)
- 113 g Unsalted butter (cold, cubed)
- 45 ml Ice water (ice‑cold)
- 2 medium Leeks (white and light‑green parts only, thinly sliced)
- 1 tbsp Olive oil (for leeks)
- 150 g Baby Bella mushrooms (sliced)
- 100 g Oyster mushrooms (roughly chopped)
- 1 tbsp Butter (for mushrooms)
- 2 sprigs Fresh thyme (for mushrooms, removed after cooking)
- 200 g Asparagus (trimmed and cut into 1‑inch pieces)
- pinch Salt (for asparagus water)
- 150 g Fresh spinach (washed)
- 2 cloves Garlic (minced)
- 1 tbsp Olive oil (for spinach)
- 115 g Gruyère cheese (shredded; some for base, rest for topping)
- 2 Large eggs (room temperature)
- 120 ml Whole milk (½ cup)
- 120 ml Heavy cream (½ cup)
- dash White pepper (to taste)
- 50 g Granulated sugar (for blind‑baking weights; can use beans or rice instead)
- 1 sheet Parchment paper (crumpled for blind bake)
Instructions
Make the crust dough
In a food processor combine 145 g (1 cup) all‑purpose flour and ½ tsp kosher salt. Pulse briefly, then add 113 g cold cubed unsalted butter and process while slowly pouring 45 ml (3 tbsp) ice‑cold water through the feed tube. If the mixture doesn’t form a ball, add another tablespoon of ice water. Process until the dough just comes together into clumps.
Time: PT10M
Chill the dough
Turn the dough out onto a piece of plastic wrap, shape into a disc, wrap tightly and refrigerate for at least 1 hour (or up to overnight).
Time: PT1H
Roll and fit the crust
On a generously floured surface, roll the dough to a circle about 2 inches larger than the 9‑inch tart pan (≈12 inches). Drape over the pan, lift and drop the dough into the fluted edges without stretching. Press gently into the corners using a small ball of dough or your fingertips.
Time: PT10M
Second chill
Wrap the assembled crust again in plastic wrap and refrigerate for 30 minutes to firm the butter before blind‑baking.
Time: PT30M
Blind‑bake the crust
Preheat oven to 375°F. Line the crust with a crumpled sheet of parchment paper and fill with granulated sugar (or pie weights). Bake 25 minutes, then remove the weights and parchment and bake an additional 5‑10 minutes until the bottom is lightly browned and dry.
Time: PT35M
Temperature: 375°F
Trim and cool crust
While the crust is still warm, trim any overhang with a sharp knife. Transfer to a cooling rack and let cool completely.
Time: PT10M
Caramelize leeks
Thinly slice the leeks and soak in cold water for 10 minutes. Drain, then sauté in 1 tbsp olive oil over medium‑low heat, covering occasionally, for about 30 minutes until soft, brown and jammy. Season with salt and freshly ground black pepper. Set aside to cool.
Time: PT40M
Temperature: medium‑low
Sauté mushrooms
In a skillet melt 1 tbsp butter, add the thyme sprigs and a pinch of salt. Add sliced baby bellas and chopped oyster mushrooms. Cook over medium heat 7‑8 minutes, stirring, until the moisture evaporates and the mushrooms brown. Remove thyme sprigs and set mushrooms aside to cool.
Time: PT10M
Temperature: medium
Blanch asparagus
Bring a pot of salted water to a boil. Add the asparagus pieces and cook 5 minutes until just tender. Immediately transfer to an ice‑water bath for 2 minutes, then drain. Set aside to cool.
Time: PT10M
Temperature: boiling
Sauté spinach with garlic
Heat 1 tbsp olive oil in a skillet over medium‑high heat. Add the spinach (it will seem like a lot) and sauté until wilted, about 5 minutes. Add minced garlic and cook another 30 seconds until fragrant. Season with salt and pepper, then set aside to cool.
Time: PT7M
Temperature: medium‑high
Prepare the custard
In a medium bowl whisk together 2 large eggs, ½ cup whole milk, ½ cup heavy cream, a dash of white pepper, and a pinch of salt until smooth and homogenous.
Time: PT5M
Assemble the quiche
Sprinkle a thin layer of shredded Gruyère on the bottom of the cooled crust. Evenly distribute the cooled leeks, mushrooms, asparagus, and spinach. Pour the custard over the vegetables, filling the crust nearly to the top. Sprinkle the remaining Gruyère (and optional Emmental) on top.
Time: PT5M
Final bake
Place the quiche on a rimmed baking sheet. Bake at 375°F for 10 minutes, then reduce temperature to 325°F and bake an additional 30 minutes until the edges are set but the center still has a slight jiggle.
Time: PT40M
Temperature: 375°F then 325°F
Cool and serve
Allow the quiche to cool in the pan for at least 30 minutes before removing. Serve warm, at room temperature, or chilled.
Time: PT30M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 20 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: vegetarian
Allergens: eggs, milk, cream, butter, wheat, gluten
Ingredient Substitutions
- Instead of All‑purpose flour: gluten‑free flour
- Instead of Kosher salt: regular table salt
- Instead of Unsalted butter: margarine (less flavor)
- Instead of Ice water: chilled filtered water
- Instead of Leeks: yellow onions
- Instead of Olive oil: butter
- Instead of Baby Bella mushrooms: cremini mushrooms
- Instead of Oyster mushrooms: shiitake mushrooms
- Instead of Butter: olive oil
- Instead of Fresh thyme: 1/4 tsp dried thyme
- Instead of Asparagus: green beans
- Instead of Fresh spinach: kale
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Olive oil: butter
- Instead of Gruyère cheese: Swiss cheese
- Instead of Large eggs: egg replacer (not recommended)
- Instead of Whole milk: 2% milk
- Instead of Heavy cream: half‑and‑half
- Instead of White pepper: black pepper
- Instead of Granulated sugar: pie weights, dried beans, rice
Equipment Needed
- Food processor
- Mixing bowls (3)
- Rolling pin
- 9‑inch fluted tart pan
- Plastic wrap
- Parchment paper
- Pie weights or sugar
- Skillet (for leeks)
- Skillet (for mushrooms)
- Medium saucepan (for asparagus)
- Ice bath bowl
- Skillet (for spinach)
- Whisk
- Oven
- Cooling rack
- Chef’s knife
- Cutting board
- Measuring spoons & cups
- Spatula
Critical Steps — Do Not Skip
- Forming the dough without over‑mixing
- Chilling the dough between rolling and blind‑baking
- Blind‑baking the crust to prevent sogginess
- Ensuring all vegetable fillings are completely cooled before adding custard
- Gradual temperature reduction during the final bake to avoid a cracked top
Chef Tips from the Video
- For extra flavor, toast the crust lightly with a sprinkle of grated Parmesan before blind‑baking.
- Add a pinch of freshly grated nutmeg to the custard for a subtle warmth.
- Use a kitchen scale for the flour and butter for consistent results.
Troubleshooting
Crust shrinks or cracks during baking
Ensure the dough is well‑chilled, roll evenly, and keep the crust chilled after shaping. Use pie weights during blind‑bake.
Filling is watery
Make sure all vegetables are fully cooled and excess moisture is patted dry before adding to the custard.
Custard is too firm or curdles
Do not over‑beat the eggs; bake at the recommended temperatures and avoid opening the oven too early.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; texture of crust may become soggy.
Room temperature: Can sit at room temperature for up to 2 hours after baking.
Make-Ahead Tips
- The crust dough can be prepared up to 2 days ahead and kept wrapped in the fridge.
- Blind‑baked crust can be stored in the freezer for 1 month; re‑bake briefly before filling.
- Vegetable fillings can be cooked, cooled, and refrigerated 24 hours in advance.
Frequently Asked Questions
What is the cultural significance and history of Spring Vegetable Quiche in French cuisine?
Spring Vegetable Quiche reflects the French tradition of using seasonal produce in a savory custard tart, a practice dating back to medieval "tartes". The quiche became popular in the Lorraine region and later spread nationwide as a versatile dish for any meal. It embodies the French emphasis on balance, freshness, and technique.
What are the traditional regional variations of Spring Vegetable Quiche in French cuisine?
In Lorraine, the classic quiche Lorraine uses bacon and cheese, while in Provence versions often include tomatoes, herbs de Provence, and olive oil. Alpine regions may add potatoes and cheese like Emmental, whereas coastal areas might incorporate seafood. The Spring Vegetable Quiche adapts these ideas by focusing on leeks, mushrooms, asparagus, and spinach, typical of spring harvests across France.
What occasions or celebrations is Spring Vegetable Quiche traditionally associated with in French culture?
Quiche is a staple for brunches, family picnics, and informal gatherings, especially during the spring and early summer when the vegetables are at their peak. It is also served at Easter brunches and on Bastille Day picnics as a light yet satisfying main dish. The flexibility of serving it hot or at room temperature makes it popular for holiday buffets.
How does Spring Vegetable Quiche fit into the broader French cuisine tradition?
Spring Vegetable Quiche exemplifies the French culinary pillars of technique (short‑crust pastry), seasonal ingredients, and a harmonious custard base. It showcases the French love for dishes that can be both elegant and comforting, bridging breakfast, lunch, or dinner. The use of Gruyère adds a nod to French‑Swiss influences while maintaining a distinctly French flavor profile.
What are the authentic traditional ingredients for Spring Vegetable Quiche versus acceptable substitutes?
Traditional ingredients include all‑purpose flour, kosher salt, unsalted butter, ice water for the crust, leeks, mushrooms, asparagus, spinach, eggs, heavy cream, and Gruyère cheese. Acceptable substitutes are using a gluten‑free flour blend for the crust, swapping Gruyère with Comté or Swiss cheese, and using half‑and‑half instead of heavy cream for a lighter custard. The vegetables can be varied, but keeping the spring profile preserves authenticity.
What makes Spring Vegetable Quiche special or unique in French cuisine?
Spring Vegetable Quiche stands out by highlighting the fresh, green vegetables of the French spring harvest within a classic custard tart. The caramelized leeks and sautéed mushrooms add depth, while the bright asparagus and garlicky spinach provide a lively contrast. Its pairing with a crisp gin‑and‑tonic, as suggested by the creator, adds a modern, celebratory twist to a timeless French dish.
What are common misconceptions about Spring Vegetable Quiche?
Many assume quiche must be heavy and laden with meat, but the Spring Vegetable Quiche proves it can be light, vegetable‑focused, and suitable for any diet. Another myth is that the crust has to be buttery and flaky; while a good crust is essential, a well‑chilled dough and minimal handling are the true keys. Finally, some think the custard should be fully set, but a slightly creamy interior is the hallmark of a perfect French quiche.
What are the most common mistakes to avoid when making Spring Vegetable Quiche?
Avoid over‑mixing the pastry dough, which can develop gluten and make the crust tough; handle it just until it comes together. Do not skip the caramelization of the leeks, as this builds essential sweetness and depth. Finally, be careful not to over‑bake the custard; it should be set around the edges but still slightly wobble in the center for a creamy texture.
Why does this Spring Vegetable Quiche recipe use a chilled short‑crust pastry technique instead of a rolled dough method?
Chilling the dough keeps the butter solid, creating steam pockets that result in a flaky, tender crust—key for a high‑quality French quiche. Rolling the dough warm can cause the butter to melt, leading to a dense, greasy base. The chilled method also reduces shrinkage during baking, ensuring the crust remains even and supports the vegetable filling beautifully.
Can I make Spring Vegetable Quiche ahead of time and how should I store Spring Vegetable Quiche?
Yes, you can bake the quiche up to a day in advance; let it cool completely, then wrap it tightly in plastic wrap and refrigerate. To reheat, cover with foil and warm at 325°F (160°C) for 15‑20 minutes, or serve at room temperature for a softer texture. For longer storage, the quiche freezes well for up to two months; thaw overnight in the fridge before reheating.
What does the YouTube channel Binging with Babish specialize in?
Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and internet memes while teaching fundamental cooking techniques. Host Andrew Rea blends pop‑culture references with clear, step‑by‑step instructions, making complex recipes approachable for home cooks. The channel also explores classic cuisine, offering occasional deep‑dives into traditional dishes like French quiche.
Last updated: August 21, 2026
