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Fresh Spring Vegetable Quiche with Crispy Gruyere Crust

Fresh Spring Vegetable Quiche - featured image
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A light and fresh quiche featuring a crispy Gruyere cheese crust filled with tender asparagus, sweet peas, and vibrant radishes in a silky egg custard. Perfect for spring gatherings or a cozy brunch.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 1/4 cup (60 ml) ice water
  • 3/4 cup (75 g) grated Gruyere cheese
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream or half-and-half
  • 1 cup (150 g) asparagus tips, blanched and chopped
  • 1/2 cup (75 g) fresh peas, shelled
  • 1/2 cup (60 g) radishes, thinly sliced
  • 1/2 cup (60 g) grated Gruyere cheese (extra for topping)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Salt and freshly cracked black pepper, to taste
  • Optional: Fresh tarragon or chives for garnish
  • Optional: A pinch of nutmeg for the custard
  • Optional: Leftover cooked ham or smoked salmon (for savory additions)

Instructions

  1. Make the crust: In a food processor, pulse the flour, salt, and cubed cold butter until the mixture resembles coarse crumbs (about 10-15 short pulses). Add the grated Gruyere and pulse a few more times to combine. Slowly drizzle in the ice water and pulse just until the dough starts to clump together. Wrap the dough in plastic and chill for at least 30 minutes.
  2. Prep the filling: Blanch the asparagus in boiling salted water for 2 minutes, then plunge into ice water to stop cooking. Drain and chop into 1-inch pieces. Shell fresh peas or thaw and drain frozen peas. Thinly slice the radishes and set aside.
  3. Roll and blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch tart pan with removable bottom, pressing into edges and trimming excess. Prick the base with a fork. Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake an additional 5 minutes until lightly golden.
  4. Mix the custard: In a bowl, whisk together eggs, cream, thyme, salt, pepper, and a pinch of nutmeg if using. Stir in half the Gruyere cheese.
  5. Assemble the quiche: Spread the asparagus, peas, and radishes evenly over the crust. Pour the custard mixture over the vegetables. Sprinkle the remaining Gruyere on top.
  6. Bake: Place the tart pan on a baking sheet and bake at 375°F (190°C) for 30-35 minutes, or until the custard is set and the top is golden brown with bubbly cheese. The center should slightly jiggle but not be runny.
  7. Rest and serve: Let the quiche cool for 10-15 minutes before slicing to help the filling set.

Notes

Blind baking the crust is essential to prevent sogginess. Use cold butter and ice water for a flaky crust. If crust edges brown too quickly, tent with foil halfway through baking. For extra crispness, broil for 1-2 minutes at the end, watching carefully. Eggs and cream should be at room temperature to avoid lumps. Vegetables should be blanched and drained well to prevent excess moisture. Leftovers reheat best in a 325°F oven for 10 minutes; avoid microwaving to keep crust crispy.

Nutrition

Keywords: quiche, spring vegetables, Gruyere crust, asparagus, peas, radishes, brunch, easy quiche, crispy crust

Find it online: https://blipflavor.com/fresh-spring-vegetable-quiche-recipe-easy-crispy-gruyere-crust-guide/