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Easy Spring Vegetable Quiche with Gruyere Cheese

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A simple, colorful quiche packed with fresh spring vegetables and creamy Gruyere cheese, perfect for beginners and ideal for brunch or light dinners.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 4 large eggs, room temperature
  • 1 cup (240ml) half-and-half or whole milk
  • 1 cup (100g) Gruyere cheese, shredded
  • 1 cup fresh asparagus tips, chopped into 1-inch pieces
  • 1/2 cup snap peas, trimmed and halved
  • 1 cup baby spinach, roughly chopped
  • 2 green onions, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • Optional garnish: Fresh chives or parsley, chopped

Instructions

  1. Make the crust: In a large bowl, combine the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. (If using a food processor, pulse briefly.)
  2. Add ice water: Sprinkle 3 tablespoons of ice water over the mixture. Gently stir or press with your hands until the dough starts to come together. Add the extra tablespoon if needed. The dough should hold together when squeezed but not be sticky.
  3. Form and chill: Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Prepare vegetables: While the dough chills, trim and chop asparagus tips, snap peas, spinach, and green onions. Set aside.
  5. Roll out the dough: On a lightly floured surface, roll the dough into a 12-inch (30cm) circle. Carefully transfer it to your 9-inch pie dish, pressing it into the corners. Trim excess dough and crimp edges as you like. Chill again for 10 minutes if the dough feels too soft.
  6. Pre-bake the crust: Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and bake another 5 minutes until the edges start to turn golden.
  7. Make the filling: In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg until smooth. Stir in shredded Gruyere cheese, chopped vegetables, and green onions.
  8. Assemble and bake: Pour the filling into the pre-baked crust. Gently shake the pan to level the mixture. Bake for 30-35 minutes, until the custard is set but still slightly jiggly in the center. The top should be lightly golden.
  9. Cool and garnish: Let the quiche cool for 10 minutes before slicing. Sprinkle with fresh chives or parsley if desired.

Notes

Keep butter cold to ensure a flaky crust. Blind bake the crust to prevent sogginess. Use room temperature eggs and dairy for even custard cooking. Cover crust edges with foil if browning too quickly. The quiche may look soft when removed from oven but will firm up as it cools.

Nutrition

Keywords: spring vegetable quiche, Gruyere cheese quiche, easy quiche recipe, vegetarian quiche, brunch recipe, homemade quiche, spring vegetables

Find it online: https://shimmersnack.com/easy-spring-vegetable-quiche-with-gruyere-cheese-perfect-recipe-for-beginners/