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Fresh Spring Vegetable Quiche Recipe with Asparagus and Peas

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A light yet satisfying quiche featuring tender asparagus and sweet peas in a creamy custard with a flaky homemade crust. Perfect for spring gatherings and easy weeknight meals.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons (115g) unsalted butter, chilled and cubed
  • 3–4 tablespoons ice water
  • 1 cup (150g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup (110g) fresh or frozen peas, thawed and drained if frozen
  • 1 small yellow onion, finely chopped
  • 3 large eggs, room temperature
  • 1 cup (240ml) half-and-half or whole milk
  • 1/2 cup (50g) grated Gruyère or Swiss cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or unsalted butter (for sautéing)
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. In a large bowl, combine flour and salt. Add chilled, cubed butter and work into flour until mixture resembles coarse crumbs with some pea-sized bits.
  2. Slowly add 3 tablespoons ice water, mixing gently until dough clumps together. Add more water if needed. Form dough into a ball, flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Heat olive oil or butter in a skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes.
  4. Add asparagus and peas; cook 3-4 minutes until tender but bright green. Stir in thyme if using. Let cool slightly.
  5. Roll out chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, press into edges, trim excess, and prick bottom with a fork.
  6. Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake 5 more minutes until lightly golden.
  7. Whisk eggs and half-and-half or milk in a medium bowl. Season with salt and pepper.
  8. Spread sautéed veggies evenly over crust. Sprinkle grated cheese on top. Pour custard mixture over everything evenly.
  9. Bake quiche at 375°F (190°C) for 35-40 minutes until custard is set and top is lightly golden. A knife inserted should come out clean.
  10. Let quiche cool for at least 10 minutes before slicing and serving.

Notes

Use cold butter for a flaky crust. Blind bake crust to prevent sogginess. Sauté veggies just until tender-crisp to maintain texture. Let quiche cool before slicing for clean cuts. Frozen peas and asparagus can be used if thawed and drained well. Start checking doneness at 30 minutes to avoid overbaking custard.

Nutrition

Keywords: spring vegetable quiche, asparagus quiche, pea quiche, homemade quiche, easy quiche recipe, brunch recipe, vegetable quiche

Find it online: https://jodierecipes.com/fresh-spring-vegetable-quiche-recipe-with-asparagus-and-peas-easy-homemade-delight/