Print

Fluffy Spring Quiche with Fresh Asparagus and Peas

fluffy spring quiche - featured image
Print Recipe

A light and fluffy quiche featuring fresh asparagus and peas, perfect for spring brunches or light dinners. This recipe combines a flaky crust with a creamy egg custard and vibrant vegetables for a comforting yet fresh dish.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (or almond flour for gluten-free)
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 6 large eggs, room temperature
  • 1 cup whole milk (or dairy-free milk if needed)
  • ½ cup heavy cream
  • 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
  • ¾ cup fresh or frozen peas (thawed if frozen)
  • 1 cup shredded sharp cheddar cheese (or a mix with Gruyère)
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon freshly grated nutmeg (optional)
  • 1 tablespoon olive oil or unsalted butter for sautéing
  • Fresh herbs like chives or parsley for garnish (optional)

Instructions

  1. Prepare the crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Add ice water slowly, mixing gently until dough just comes together. Add extra water only if necessary.
  3. Shape dough into a disc, wrap in plastic, and chill in fridge for at least 30 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Roll out chilled dough on floured surface into a 12-inch circle about 1/8 inch thick. Transfer to pie dish, trim excess dough leaving ½ inch overhang, fold under and crimp edges.
  6. Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, bake another 5 minutes until lightly golden.
  7. Prepare filling: Heat olive oil or butter in sauté pan over medium heat. Cook shallots and garlic until fragrant and translucent (about 2 minutes). Add asparagus and peas, sauté 3-4 minutes until tender but bright green. Remove from heat and cool slightly.
  8. In a large bowl, whisk eggs, milk, cream, salt, pepper, and nutmeg until smooth and slightly frothy.
  9. Spread sautéed veggies evenly over baked crust. Sprinkle cheese on top. Pour egg mixture over filling, filling crust almost to top.
  10. Bake quiche for 35-40 minutes until center is just set and knife inserted comes out clean. Quiche should puff and have a slight golden top.
  11. Let quiche cool for at least 15 minutes before slicing to set.

Notes

Keep butter cold and dough chilled for a flaky crust. Blind bake crust to prevent sogginess. Use room temperature eggs and dairy for even custard. Shield crust edges with foil if browning too quickly. Avoid overbaking to keep quiche moist. Let cool before slicing for clean cuts.

Nutrition

Keywords: quiche, asparagus, peas, spring recipe, brunch, savory pie, easy quiche, vegetarian quiche

Find it online: https://hungermind.com/fluffy-spring-quiche-with-fresh-asparagus-and-peas-easy-recipe-guide/