A Simple Spring Quiche
Simple, quick and full of spring flavor.
Servings Prep Time
6slices 15minutes
Cook Time Passive Time
20minutes 5minutes
Servings Prep Time
6slices 15minutes
Cook Time Passive Time
20minutes 5minutes
Ingredients
Filling
Pie Crust
Classic Vinaigrette
Instructions
Filling
  1. Preheat oven to 375 degrees. in a medium sauté pan over medium-high heat, warm 2 tablespoons of olive oil. Add mushrooms and cook browned and all liquid has been released, about 3 minutes. Season with salt and stir in onions and asparagus, until the asparagus is bright green (about 3 minutes). Season to taste with salt.
  2. Onto a baked pie crust (see recipe below or use a pre-baked pie crust), spring half of the cheese across the bottom.
  3. In a medium mixing bowl, whisk together the cream, milk, eggs and a generous pinch of both salt and pepper. Pour sautéed vegetables over the cheese and top with the egg mixture and remaining cheese.
  4. Bake the quiche until the base sets and edges are slightly brown, approximately 20 minutes depending upon your oven. Let cool for 5 minutes.
Pie Crust
  1. Preheat oven to 375 degrees.
  2. Place the flour, butter (cut into small cubes or pieces), and salt into a food processor. Pulse until mixture is combined. You may also combine ingredients in a bowl until fine crumb-like pieces form with a fork or dough cutter.
  3. Trickle in the (ice) water until is combined, but not too compacted. Collect it into a ball and pat into a disk. Wrap the disk in plastic wrap and chill for at least 30 minutes or until ready to roll.
  4. Roll the dough out and place in a pie pan. Finish the edges as desired (I use my thumb and index finger of my less dominate hand and pinch my right index finger in between the two for the edge you see in my pictures). Poke the bottom of the crust to prevent air bubbles.
  5. Place parchment paper in the bottom and sides of the dough in the pie pan. Place pie weights or beans on top of the parchment to hold the pie dough’s shape.
  6. Bake for about 15 minutes until the pastry dried out and is just slightly light brown. Remove the weights and the parchment, and bake for 10-20 minutes until the shell is the beautiful brown you desire. Cool for 10-20 minutes.
Classic Vinaigrette
  1. Add all four ingredients into a small dish or the bottom of the dish in which you will be serving the salad. Whisk together with a fork. Place salad greens on top and toss to coat evenly.