Spring Vegetable Quiche

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

1. 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

2. 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

3. 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

4. Second chill

   Wrap the assembled crust again in plastic wrap and refrigerate for 30 minutes to firm the butter before blind‑baking.

   Time: PT30M

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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