Spring Vegetable Quiche Recipe
A light, flavourful quiche filled with the fresh produce of spring, perfect for a brunch or light supper.
medium
01:25
6
METHOD
Step 1.
Preheat your oven to 190°C (375°F, Gas Mark 5).Step 2.
Roll out the pastry on a lightly floured surface and line a 23cm quiche tin. Trim the excess pastry. Chill for 15 minutes.Step 3.
Prick the pastry base with a fork, line with baking parchment and fill with baking beans/weights. Bake for 20 minutes.Step 4.
Remove the beans and parchment, and bake for another 10 minutes until golden.Step 5.
Blanch the asparagus, broccoli, and green beans in boiling water for 2 minutes. Drain and refresh in ice-cold water.Step 6.
Whisk the eggs, cream, salt, and pepper together in a bowl.Step 7.
Arrange the blanched vegetables and sliced leeks over the pastry base.Step 8.
Pour the egg mixture over the vegetables. Sprinkle with grated Cheddar cheese.Step 9.
Bake for 35-40 minutes until set and slightly golden on top.Step 10.
Let it cool for a few minutes before serving. Can be enjoyed warm or at room temperature.
INGREDIENTS
1 Shortcrust pastry, ready-rolled
100 gAsparagus spears, trimmed and halved
100 gBroccoli florets
100 gGreen beans, trimmed and halved
2 Leeks, thinly sliced
4 Eggs
200 mlDouble cream
100 gCheddar cheese, grated
1 tspSalt
0.5 tspPepper
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