Description
A savory spring vegetable quiche featuring fresh asparagus, leeks, spinach, and herbs in a creamy egg custard with goat cheese and Gruyère, baked in a flaky buttery crust.
Ingredients
- 2 cups all-purpose flour
- ½ tsp kosher salt
- 12 tbsp cold unsalted butter, diced
- 1 large egg yolk
- ½ cup + 1 tbsp ice-cold water
- 1 leek, chopped (white and light green parts only), thoroughly rinsed
- 2 garlic cloves, finely chopped
- ¾ cup thinly sliced asparagus (cut on the bias)
- 6 sprigs fresh thyme, leaves roughly chopped
- 10 oz frozen spinach, thawed and squeezed dry
- 6 large eggs
- 2 cups heavy cream
- 1 cup whole milk
- 4 oz garlic-and-herbs chèvre (softened goat cheese)
- 4 oz Gruyère cheese, grated
- Kosher salt and black pepper, to taste
Instructions
- Prepare the Pie Crust: In a food processor, combine flour and salt. Pulse briefly. Add 10 tablespoons of the cold, diced butter and pulse until the mixture resembles coarse crumbs. Incorporate the egg yolk and ice water, pulsing until a shaggy dough forms. Gently gather the dough, form into a disk, wrap in plastic, and chill for at least an hour.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness, forming roughly a 16-inch circle. Carefully transfer the dough into a 9-inch springform pan, pressing it firmly into the bottom and up the sides. Prick the bottom and sides with a fork.
- Prepare the Vegetables: Melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add the chopped leek and cook until softened, about 5 minutes. Stir in the chopped garlic, asparagus, and thyme, cooking for another 3-5 minutes until the asparagus is tender-crisp. Add the thoroughly drained spinach, cooking for 2 minutes to evaporate any remaining moisture. Season with a pinch of salt and pepper.
- Assemble the Quiche: In a medium bowl, whisk together the eggs, heavy cream, and whole milk. Season with salt and pepper. Whisk in the softened garlic-and-herb chèvre until mostly smooth, then fold in the grated Gruyère.
- Spread the sautéed vegetable mixture evenly into the prepared pie crust. Pour the egg and cheese custard over the vegetables, filling the crust to its lowest edge.
- Place the springform pan on a baking sheet to catch any potential drips. Bake for 80 to 90 minutes, or until the quiche center is mostly set with a slight jiggle, and the crust is golden brown. If the crust edges darken too quickly, loosely cover them with foil.
- Allow the quiche to cool for at least 15-20 minutes before slicing and serving.
Notes
- Ensure spinach is thoroughly squeezed dry to avoid excess moisture in the quiche.
- The quiche can be served warm or at room temperature.
- Store leftovers in the refrigerator for up to 3 days.