How to make a spring quiche
Whether you're planning family brunch get-togethers or simply want an easy lunch dish that you can serve with a salad for friends, quiche is quick and easy to prepare and is especially impressive when it boasts the spring's bounty of fresh veggies and herbs. Here's how to make a spring quiche along with tasty variations to take you into summer.
- 1 unbaked pie crust for 9-inch pie
- 2 tablespoons olive oil
- 1 leek (white and light green parts only), washed well, patted dry, thinly sliced
- 3/4 pound asparagus, tough ends removed, spears thinly sliced on the diagonal
- Salt and freshly ground black pepper
- 4 eggs
- 1 cup half-and-half
- 1/2 cup milk
- Freshly grated nutmeg
- 1 cup shredded Gruyère or Swiss cheese
- 1/4 cup freshly shaved Parmesan cheese
- Preheat oven to 350 degrees F.
- Roll pie crust out and line it in a standard pie dish, trimming where necessary. Crimp edges and place in the refrigerator for at least 30 minutes.
- Meanwhile, heat oil in a large skillet over medium heat.
- Add leek and asparagus and season with salt and pepper. Cook, stirring often, until asparagus is crisp-tender. Set aside to cool.
- In a large bowl, whisk together eggs, half-and-half, milk, a generous pinch of salt, a few grinds of black pepper, and a pinch of nutmeg. Stir in half of the Gruyère or Swiss cheese.
- Remove pie plate from refrigerator and place it on a rimmed baking sheet. Sprinkle with remaining Gruyère or Swiss cheese.
- Pour asparagus mixture inside crust and distribute evenly over the bottom. Pour egg mixture on top. Scatter with Parmesan cheese. Shake pie plate gently to distribute liquid ingredients.
- Bake for 50 to 60 minutes or until quiche is set. Be sure to place a pie crust protector or strips of aluminum foil over crust if it starts to brown too quickly.
- Place quiche on a wire rack to cool for 15 minutes before slicing and serving.
- Tomato and basil quiche: Replace asparagus with diced garden tomatoes (preferably, seeded) and add 1/2 cup thinly sliced fresh basil. Sauté leek and tomatoes until leek is crisp-tender. Stir basil into the egg mixture before pouring into the pie crust.
- Zucchini herb quiche: Replace asparagus with thinly sliced zucchini, sautéing with leek until tender. Stir 1/2 cup of your choice of freshly picked herbs into the egg mixture.
- Mediterranean quiche: Replace asparagus and leek with 1/2 cup of roasted, diced eggplant, 1/2 cup chopped marinated artichoke hearts, 1/2 cup finely chopped red onion, and 1/2 cup finely chopped sun-dried tomatoes packed in olive oil. Swap out Parmesan for feta cheese.
- Broccoli olive quiche: Replace asparagus with bite-sized broccoli florets, sautéing with leek until tender. Add sliced Kalamata olives to the egg mixture.
- Cheesy quiche: Use whatever veggies and herbs of your choice and swap out Gruyère or Swiss cheese for any shredded cheeses you have on hand. Experimenting with different cheeses will give you a novel quiche every time you make one.