This vegetarian quiche recipe has a velvety, custardy filling paired with fresh spring vegetables like peas, asparagus and spinach, then topped with creamy goat cheese and pea shoots.
After a long cold winter, by the time spring rolls sound, I can’t get enough of the seasonal vibrant produce.
A quiche is great for serving a small group since it can be made ahead of time and is a flexible recipe – add cooked bacon if you want to add some meat to the mix. Serve on its own or accompanied by a light butter lettuce salad.
>While this quiche is made using homemade pastry dough, you can substitute a frozen pastry dough, thawed and rolled out, or you can even use a pre-made pie crust in a pinch.
Blind baking the crust of the quiche, the term for pre-baking the crust before the filling is added ensures the crust doesn’t get soggy. This crust is partially blind baked until it’s a pale golden brown so it’s not over cooked once it is cooked the second time around after the filling is added. Pie weights or rice or beans are added to the crust so it doesn’t bubble up as it cooks.
2cupsall-purpose flour,plus additional for rolling out the dough
8ounces(2 sticks) unsalted butter,chilled and cut into cubes
For the filling:
2tablespoonsextra-virgin olive oil
1medium shallot,thinly sliced
½cupshelled english peas
1cupchopped asparagus,I like to use thinner stalks
2packed cups baby spinach
Kosher salt,as needed
Freshly ground black pepper,as needed
3tablespoonsunsalted butter,cut into ½” pieces
For the crust:
To make the dough, place the flour, sugar and salt into a food processor. Pulse for a few seconds to combine.
Add the butter and ¼ cup ice water to the flour mixture. Pulse until the mixture forms a rough dough.
Turn out onto a lightly floured surface and knead the dough, so the butter is just distributed. Form into a square, wrap in plastic wrap and refrigerate for at least 30 minutes.
Heat oven to 350ºF.
On a lightly floured, clean work surface, roll ½ the dough out into a ½” thick 9” quiche or pie pan. Line with parchment paper and fill with pie weights, rice or dried beans.
Bake for 15 minutes then remove the weights and parchment paper and continue to bake until the crust is lightly golden brown, about an additional 5 minutes.
For the filling:
Heat oven to 375ºF.
Heat a large sauté pan over medium heat add the olive oil and heat through. Add the shallots, asparagus and peas and sauté, stirring occasionally, until the shallots are slightly caramelized and the asparagus is tender, about 6 minutes.
Add the spinach and cook until just wilted, about 3 minutes. Season the mixture with salt and pepper and set aside.
In a large mixing bowl whisk together the eggs and the heavy cream until combined.
Add the filling to the crust, spreading it out evenly. Top with the egg mixture then sprinkle the goat cheese over the top.
Arrange the pieces of butter around the goat cheese then bake until, until the top is puffed and golden brown and the center is set (it doesn’t jiggle when moved), about 35 minutes.
Let cool for 15 minutes then serve topped with pea shoots.
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