Spring Vegetable Quiche
It’s March, our gardens are coming to life, and the whole world seems to be singing — the key is fresh, spring veggies. We’ve given this quiche all that seasonal vim and vigor: Slice into it and you’ll find tender asparagus, spinach, leeks, and thyme. It’s as green as they come.
It’s a deep-dish style quiche made with six eggs, two cups of cream, a half cup of Gruyère cheese, and a half cup of garlic-and-herbs chèvre. Sounds rich, no? Yes, but also light. We whisk the soft goat cheese into the eggs, so that the quiche bakes up super luxurious — silky, creamy, and fluffy — a savory custard of the highest order. Tucked in a buttery crust with all those fresh veggies, it feels simultaneously hedonistic and healthy. Sounds about right for brunch!
This is a showy quiche, perfect for houseguests from far-flung places, for baby showers for besties, and for knocking the socks off your relatively new S.O. on a long weekend in the mountains. In fact, it’s special enough, we’d also serve it for a light lunch or dinner on the patio — in all cases, think about putting a little green salad and some sparkling wine next to it.
Our tip: If you’re not a morning person, consider making the dough in advance. It can be wrapped and refrigerated overnight.
Servings: 8 to 10
2 cups all-purpose flour
½ tsp kosher salt, plus more to taste
12 Tbsp unsalted butter, chilled, diced, and divided
1 large Gelson’s egg yolk
½ cup, plus 1 Tbsp ice cold water
1 leek, chopped, soaked, and drained
2 garlic cloves, finely chopped
¾ cup thinly sliced asparagus, cut on the bias
6 sprigs Gelson’s organic thyme, roughly chopped
Black pepper, to taste
10 oz frozen spinach, thawed and drained
6 large Gelson’s eggs
2 cups heavy cream
1 cup whole milk
4 oz garlic-and-herbs chèvre, softened
4 oz Gruyère cheese, grated
In the bowl of a food processor, combine the flour and salt. Pulse.
Add 10 tablespoons of the chilled butter and pulse until the butter is broken up into coarse crumbs.
Add the egg yolk and water. Pulse until a loose dough forms.
Gently knead the dough and form into a disk. Cover in plastic wrap and refrigerate for an hour or overnight.
Preheat the oven to 375°.
On a lightly floured surface, roll the dough out to ¼-inch thick, roughly a 16-inch circle.
Transfer the dough to a 9-inch springform pan. Press the dough into the bottom of the pan and up the sides.
Pierce the dough with a fork on both the base and sides. Cut a piece of parchment to fit the pan and place it inside the crust. Fill the parchment with pie weights. Parbake the crust for 15 minutes or until light brown.
Remove the pie weights and parchment, and continue baking for 3 to 5 more minutes, until the dough is set. Set the crust aside to cool. Lower the oven to 325°.
In a large skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Sauté the leeks until they start to soften, about 2 to 3 minutes.
Add the garlic, asparagus, and thyme, and cook until the asparagus is tender, about 3 minutes. Season with salt and pepper.
Squeeze the excess water out of the drained spinach. Add the spinach to the skillet and let the excess water evaporate for 2 minutes. Set aside.
In a medium bowl, whisk the eggs, cream, and milk until combined. Season with salt and pepper.
Whisk in the softened chèvre until most of the lumps are gone. Fold in the Gruyére.
Spoon the vegetable mixture evenly into the crust. Pour the egg mixture over the vegetables, filling the crust to its lowest edge.
Place the pan on a baking sheet, and bake for 80 to 90 minutes, or until the quiche is set (it may have a slight jiggle) and the crust is well browned. Cover the edges of the crust with foil if they start to darken too much.
Cool the quiche in the pan for 10 to 12 minutes and then remove the sides of the springform pan and serve.