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Easy Spring Vegetable Quiche with Swiss Cheese

Easy Spring Vegetable Quiche - featured image
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A quick and easy quiche featuring a flaky crust filled with fresh spring vegetables and creamy Swiss cheese, perfect for brunch or light dinners.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons (45-60ml) cold water
  • 1/4 teaspoon salt
  • 1 1/2 cups (170g) shredded Swiss cheese (Emmental recommended)
  • 1 cup (130g) asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup (75g) green peas, fresh or thawed from frozen
  • 1 medium leek, white and light green parts sliced thin
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Make the crust dough: In a large bowl, combine flour and salt. Add cold, cubed butter and work into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Gradually add cold water until dough just comes together. Wrap dough in plastic wrap and chill for at least 30 minutes.
  2. Prepare the filling: Preheat oven to 375°F (190°C). In a skillet over medium heat, sauté sliced leek in a teaspoon of butter or oil until soft and translucent, about 5 minutes. Add asparagus and cook for 3 minutes until crisp-tender. Remove from heat, stir in green peas and fresh thyme, and let cool slightly.
  3. Roll out the crust: Lightly flour work surface and roll chilled dough into a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer to pie dish, press into edges, trim excess, and crimp edges if desired. Poke bottom a few times with a fork.
  4. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until lightly golden.
  5. Mix the custard: Whisk together eggs and heavy cream until smooth. Season with salt and pepper.
  6. Assemble the quiche: Spread sautéed vegetables evenly over crust. Sprinkle shredded Swiss cheese on top. Pour egg and cream mixture over everything evenly.
  7. Bake the quiche: Bake at 375°F (190°C) for 35-40 minutes until filling is set but slightly jiggly in center and top is lightly golden. Cover crust edges with foil if browning too quickly.
  8. Cool and serve: Let quiche cool for at least 10 minutes before slicing to allow filling to firm up.

Notes

Keep butter cold when making crust for a flaky texture. Do not overcook vegetables to avoid mushiness. Drain excess moisture from vegetables before adding to filling to prevent soggy crust. Blind bake crust to keep it crisp. Remove quiche when filling is slightly jiggly; it will finish cooking as it cools. Let quiche rest before slicing for clean cuts.

Nutrition

Keywords: spring vegetable quiche, Swiss cheese quiche, easy quiche recipe, brunch recipe, vegetarian quiche, flaky crust quiche

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