Spring Vegetable Quiche

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.

Course Breakfast

Cuisine French

Keyword asparagus, eggs, goat cheese, peas, quiche, spinach, spring, vegetarian

Prep Time 45

Cook Time 1

Servings

Calories 796kcal

Ingredients

For the crust:

2 cups all-purpose flour, plus additional for rolling out the dough
2 teaspoons granulated sugar
1 teaspoon table salt
8 ounces (2 sticks) unsalted butter, chilled and cut into cubes

For the filling:

2 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
½ cup shelled english peas
1 cup chopped asparagus, I like to use thinner stalks
2 packed cups baby spinach
Kosher salt, as needed
Freshly ground black pepper, as needed
3 large eggs
1½ cups heavy cream
2 ounces goat cheese, crumbled
3 tablespoons unsalted butter, cut into ½” pieces
1 ounce pea shoots

US Customary - Metric

Instructions

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 (180ºC).
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.

Nutrition