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Flaky Spring Vegetable Quiche with Gruyere Crust

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A fresh and comforting quiche featuring a flaky Gruyere cheese crust filled with tender asparagus, peas, and fresh herbs. Perfect for a quick and delicious spring brunch.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 cup (225g) cold unsalted butter, cut into small cubes
  • 1 cup (110g) Gruyere cheese, finely grated
  • 4–6 tbsp (60–90 ml) ice water
  • 1 tsp salt
  • 1 bunch (about 12 spears) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (150g) fresh or frozen peas
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream or half-and-half
  • 1 cup (110g) Gruyere cheese, shredded
  • 2 tbsp fresh herbs, chopped (chives, tarragon, or parsley)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a food processor, pulse the flour and salt together. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Add the grated Gruyere cheese and pulse a few more times to combine.
  3. Add ice water, one tablespoon at a time, pulsing after each addition until the dough starts to clump together but isn’t wet or sticky (about 4-6 tbsp). Avoid overworking the dough.
  4. Turn the dough out onto a lightly floured surface and gently press it into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
  5. Bring a pot of salted water to boil. Blanch the asparagus pieces and peas for about 2 minutes until bright green and just tender, then drain and plunge into ice water to stop cooking.
  6. In a skillet over medium heat, sauté the onion in a tablespoon of butter or oil until translucent (about 5 minutes). Add the garlic and cook for 30 seconds more until fragrant. Remove from heat.
  7. Preheat oven to 375°F (190°C).
  8. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan (about 12 inches diameter). Transfer it carefully, pressing gently to fit. Trim excess dough and chill for 10 minutes.
  9. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until crust is set but not browned.
  10. In a large bowl, whisk together eggs, cream, salt, and pepper. Stir in sautéed onion, garlic, blanched vegetables, shredded Gruyere cheese, and fresh herbs.
  11. Pour the filling into the pre-baked crust. Bake for 30-35 minutes until custard is set but slightly jiggly in the center and top is lightly golden.
  12. Let the quiche cool for 10-15 minutes before slicing to allow the filling to firm up.

Notes

Keep butter cold and avoid overworking dough for a flaky crust. Blind bake crust to prevent sogginess. Blanch vegetables to preserve color and texture. Let quiche rest before slicing for clean cuts. Tent crust edges with foil if browning too quickly.

Nutrition

Keywords: spring vegetable quiche, Gruyere crust, asparagus quiche, peas, brunch recipe, flaky crust, savory quiche

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