Spring Vegetable Quiche

Spring Vegetable Quiche

raw material

6 servings

crispy skin

• 1 ¼ cups all-purpose flour (155 g), plus more for dusting
• ½ teaspoon kosher salt
• 1 stick unsalted butter, cubed and refrigerated
• 3 tablespoons ice water

filling

• 1 teaspoon kosher salt, plus more for blanching
• 1 asparagus, woody ends trimmed
• 2 large egg yolks
• 3 large eggs
• 1 ½ cups heavy cream (360 ml)
• 4 ounces goat cheese (110 grams), divided
• ¼ teaspoon freshly ground black pepper
• 1 pinch McCormick® Nutmeg Powder
• 3 tablespoons fresh chives, divided and thinly sliced

special equipment

• Pie weight, or dry beans
• Glass pie plate, 8 in (20 cm)

Nutritional Information

View information

• Calories 370
• Fat 28g
• Carbohydrates 20g
• Fiber 0g
• sugar 1g
• Protein 14g

An estimate based on a serving size.

Prepare

1. Add flour and salt to food processor. Pulse binding. Add the butter and beat 6-8 times until breaking into pea-sized pieces. Add water and mix 8-10 times until dough comes together. Turn the dough out onto a clean surface and shape into a disc.Wrap tightly in plastic wrap and refrigerate for 30-60 minutes
2. Preheat oven to 375°F (190°C).
3. On a lightly floured surface, roll out dough into a circle about ⅛ inch thick. Roll the dough out onto a rolling pin and gently transfer to an 8-inch pie plate. Press the dough onto the plate. Trim excess dough around the edges. Fold the edge of the dough back under it and curl with the index knuckle of one hand and the thumb and index finger of the other hand.
4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the edges of the crust begin to brown. Remove crust from oven and carefully remove parchment paper and baked beans.
5. Prick the bottom of the crust with a fork, then return to the oven and bake for another 3-5 minutes, until the bottom starts to brown. Remove from oven and cool on a rack while filling.
6. Fill a large high-walled saucepan with water and bring to a simmer over medium-high heat. After boiling, season the water generously with salt. Prepare an ice bath in a large bowl and keep it nearby.
7. Blanch asparagus in boiling water for 30-60 seconds, until bright greens are tender. Transfer to an ice bath to cool for 1-2 minutes, then drain and dry on a paper towel or kitchen towel-lined baking sheet.
8. Reserve 8-10 stalks of asparagus. Cut the rest into 1-inch pieces.
9. In a large bowl, whisk together egg yolks, eggs, heavy cream, black pepper, salt and nutmeg. Add asparagus slices and 2 tablespoons chives and toss to combine.
10. Spread 3 ounces of goat cheese on the bottom.
11. Pour filling into pie crust. Put the reserved asparagus on top. Sprinkle with the remaining tablespoon of chives, followed by the remaining ounce of goat cheese.
12. Bake the quiche for 28-35 minutes, until the center is set but still jiggles slightly when shaken.
13. Transfer the quiche to a wire rack to cool for 30 minutes, then slice and serve.
14. enjoy!

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