Springtime Quiche
Welcome the vibrant flavors of the season with this delightful Springtime Quiche—a perfect centerpiece for brunch or a light dinner. Featuring a buttery, homemade crust filled with a luscious blend of eggs, heavy cream, and milk, this quiche is layered with fresh asparagus, tender baby spinach, juicy cherry tomatoes, and a sprinkle of zesty green onions. The addition of nutty Gruyère cheese melts into the filling, creating a creamy, satisfying bite in every slice. Enhanced by a dash of nutmeg and balanced seasoning, this dish is as visually stunning as it is delicious. Serve it warm or at room temperature alongside a bright spring salad for a wholesome, seasonal meal that highlights the best of spring’s produce.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 120 grams unsalted butter (cold, cubed)
- 3 tablespoons ice water
- 4 large eggs
- 240 milliliters heavy cream
- 120 milliliters milk
- 100 grams shredded Gruyère cheese
- 150 grams asparagus (trimmed and cut into 1-inch pieces)
- 50 grams baby spinach
- 100 grams cherry tomatoes (halved)
- 30 grams green onions (thinly sliced)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg (optional)
Instructions
In a large bowl, combine the flour and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a floured surface to fit a 9-inch (23-cm) tart pan. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork and blind-bake with pie weights for 15 minutes, then remove the weights and bake for another 5 minutes. Set aside to cool slightly.
While the crust bakes, prepare the filling. In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg (if using) until smooth.
Blanch the asparagus pieces in boiling water for 2 minutes, then transfer them to an ice bath to stop the cooking process. Drain and set aside.
Layer the shredded Gruyère cheese evenly across the bottom of the pre-baked crust. Spread the spinach, asparagus, cherry tomatoes, and green onions over the cheese.
Slowly pour the egg mixture over the vegetables, ensuring it fills all the gaps without overflowing the crust.
Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. You can test doneness by inserting a knife or toothpick in the center—it should come out clean.
Allow the quiche to cool for 5-10 minutes before slicing and serving. Enjoy this light and flavorful dish!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 211 mg | 16% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
