Spring is a season that brings forth an abundance of vibrant and tender vegetables, offering a delightful opportunity to create a culinary masterpiece. One such dish that captures the essence of spring's bounty is the spring vegetable quiche. A quiche, a savory baked custard tart, provides a perfect canvas to showcase the flavors and colors of spring vegetables. With its flaky crust and creamy filling, a spring vegetable quiche is a symphony of flavors that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SPRING VEGETABLE QUICHE RECIPE BY TASTY
Ring in spring with this colorful and fresh vegetable quiche. Smooth and tangy goat cheese; a flaky, buttery crust; and a rich egg and asparagus filling makes for a perfect addition to your brunch table.
Provided by Aleya Zenieris
Categories Breakfast
Time 2h5m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6-8 times until broken down into pea-sized pieces. Add the water and pulse 8-10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30-60 minutes
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll the dough out to a circle about ⅛-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
- Prick the bottom of the crust with a fork and return to the oven for another 3-5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
- Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
- Blanch the asparagus in the simmering water for 30-60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1-2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
- Reserve 8-10 spears of asparagus. Cut the rest into 1-inch pieces.
- In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
- Spread 3 ounces of the goat cheese across the bottom.
- Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
- Bake the quiche for 28-35 minutes, until the center is set, but still jiggles slightly when gently shaken.
- Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
SPRING VEGETABLE QUICHE
Brown rice makes up the crust for this different but very healthy, nutritious and totally delicious main dish. And it tastes just as great reheated the next day. -Sandi Tuttle, Hayward, Wisconsin
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk 1 egg white. Add rice; stir until blended. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray., In a large bowl, whisk flour and milk until smooth. Whisk in egg and remaining egg whites. Stir in the mozzarella cheese, asparagus, corn, mushrooms, carrot, onion, parsley, basil, salt and oregano. Pour into crust; sprinkle with Parmesan cheese., Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 225 calories, Fat 5g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 538mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
Tips:
- Use a variety of spring vegetables for a colorful and flavorful quiche. Some good options include asparagus, peas, bell peppers, and zucchini.
- If you don't have a pie crust, you can make your own using a simple recipe or use a pre-made crust from the store.
- Be sure to blind bake the pie crust before adding the filling. This will help to prevent the crust from becoming soggy.
- Use a Swiss or cheddar cheese for a classic quiche flavor. You can also add other cheeses, such as Parmesan or feta, for a more complex flavor.
- Be sure to whisk the eggs and milk together thoroughly before adding them to the quiche filling. This will help to prevent the eggs from curdling.
- Bake the quiche until the center is set and the top is golden brown. This usually takes about 45 minutes.
- Let the quiche cool for a few minutes before slicing and serving. This will help to prevent the quiche from falling apart.
Conclusion:
Spring vegetable quiche is a delicious and easy-to-make dish that is perfect for brunch, lunch, or dinner. It is also a great way to use up any leftover spring vegetables. With its fresh, vibrant flavors and creamy, cheesy filling, this quiche is sure to be a hit with everyone who tries it.
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