Asparagus, leeks and and peas make this the perfect spring vegetable quiche. This vegetarian quiche is perfect for breakfast, lunch or dinner.
The first time I made a quiche, I was in culinary school for pastry arts and I as assigned to make a classic quiche Lorraine for an exam.
As you may know, this requires working with bacon and being a vegetarian, I did not want any part of it.
I politely explained to my instructor my discomfort of touching bacon. He made it clear that he didn’t really care.
So, I also made it clear that I didn’t care if he failed me on the exam. I was going to make a spectacular quiche Lorraine minus the bacon.
And so I did. Needless to say, he was not very happy with me the rest of the classes we had together. But I survived!
Today I present to you, my asparagus quiche, my quiche Lorraine minus the bacon with added spring vegetables!
I love asparagus this time of year, but I also added leeks and fresh peas to this quiche for some added flavors and textures. Feel free to add or substitute any of your favorite spring time vegetables.
I used a store bought pie crust for this recipe because I was short on time but you can make your own using either your favorite recipe or my flaky pie crust recipe.
Whichever you choose, you must blind bake the crust first. Blind baking means you have to set a piece of parchment paper or foil in the crust and fill it with pie weights or dry beans and then cook it so the crust will set.
This will ensure that the crust gets baked fully and does not get soggy.
Next, sauté your vegetables in a little bit of oil (or butter for richer taste). Let it cool, and then fill your crust with veggies and cheese.
I prefer gruyere cheese but you can also use, Swiss, cheddar or parmesan.
Prepare an egg custard with milk, cream and seasonings. Pour it over the vegetables and cheese and bake until set!
Serve it with some greens or another side salad.
More Tips for Making Vegetable Quiche
- Save your trimmed dough. If you end up with holes in the crust after blind baking, you can fill the holes with small pieces of raw dough.
- Pat dry your veggies if needed after cooking to remove excess moisture
- Arrange the vegetables and cheese in the crust first rather than adding it to the egg mixture. This will give you a more even distribution and vegetables in each bite.
- Strain the egg, milk, cream mixture before adding seasonings so the quiche texture is smooth.
- Bring the veggie and cheese filled crust and the egg mixture to the oven separately and then pour the liquid mixture in the shell to prevent sloshing of the egg mixture over the edge of the crust.
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