A quiche full of spring vegetable found at the farmers market says, “Warm weather is here.” Take advantage of the early vegetables, they are not here for long.
Fill your reusable shopping bag with asparagus, leeks, and spinach. While you are at the market, you will find cream, milk, cheese, and eggs to make this delicious quiche.
Quiche is for breakfast, lunch and dinner. It’s a custard made from milk and eggs baked in a pie crust. Add cheeses that are soft or semi-soft like cheddar, Gruyere, Monterey Jack, or try fresh goat cheese. Bake at 325 degrees and take the quiche out when the center wiggles a little. Wiggle means a melt in your mouth quiche.
Spring Vegetable Quiche from Bake From Scratch, takes advantage of the wonderful veggies found at the farmers’ market. It’s packed with spinach, asparagus, and leeks. The pie crust is different. This recipe has rye flour that offers a nice flavor that compliments the vegetables. I like it but it is a bit of a pain so I won’t blame you if you go to your trusted pie crust recipe. It also calls for a 9 inch spring form pan. I don’t trust any of my spring form pans not to leak. So I used a 9 inch deep pie dish.
After making the crust, in a skillet heat the shallots and leeks until caramelized. This will add incredible flavor. Add the asparagus and continue to cook. Remove from heat, add the spinach and allow it to wilt. Make the custard with eggs, milk, cream and mustard. After combining the egg mixture with the vegetables and cheese, pour into the pie crust and bake.
Serve with a green salad and enjoy.
- 1¼ cup rye flour
- 1¼ cup all purpose flour
- 2 teaspoons and ½ teaspoon kosher salt, divided
- 1 cup unsalted butter, cubed
- 3 Tablespoons ice water
- 3 Tablespoons olive oil
- 2½ cups thinly sliced shallots (about 10 small)
- 1 cup thinly sliced leeks (white and pale green parts, about 2 leeks)
- ½ cup fresh asparagus (1 inch pieces)
- 2 cups chopped fresh baby spinach
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 teaspoons Dijon mustard
- ½ teaspoon ground black pepper
- 1 cup grated cheese (such as Monterey Jack), divided
- In the work bowl of a food processor, pulse together flours and 1 teaspoon salt until combined. Add cold butter and pulse until pea-sized pieces remain.
- With processor running, gradually pour 3 Tablespoons ice water through the food chute in a slow steady stream until combined. Pulse until mixture begins to hold together, adding more water if necessary.
- Turn out dough onto a heavily floured surface and press into a rectangle. Roll to ¼ inch thickness. Fold dough into thirds, like a letter. Rotate dough 90 degrees and fold into thirds again. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll dough into a 15 inch circle. Transfer to a 9 inch deep pie dish. Freeze for at least 2 hours or overnight.
- Preheat oven to 350 degrees. Line crust with foil, add pie weights. Place pan on a baking sheet.
- Bake until lightly golden brown, about 50 minutes. Remove foil and weights. Reduce oven to 325 degrees.
- In a large skillet, heat oil over medium low heat Add shallots, leeks and ½ teaspoon salt, cook stirring occasionally, until deep golden brown and caramelized, 30 to 40 minutes. Add asparagus, and cook until just green, about 2 minutes. Remove from heat and fold in spinach. letting excess heat wilt spinach.
- In a large bowl, whisk eggs. Add milk, cream, mustard, pepper, and remaining 1 teaspoon salt. Add vegetables and ½ cup grated cheese. Carefully pour mixture into prepared crust. Top with remains ½ cup cheese.
- Bake until golden brown, set at edges, and has a wiggle in the center, 1 hour and 15 minutes to 1½ hours, covering with foil to prevent excess browning, if necessary. Let cool on a wire rack for at least 30 minutes before slicing.