Spring Vegetable Quiche

A seasonal quiche featuring peas, beans, and asparagus in a cheesy pastry crust, perfect for lunch or dinner.

Baking Vegetarian Vegetables Spring Quiche

Estimated Nutrition

Calories

608.1

kcal / serving

3648.5 kcal total

Carbs

28.2g

per serving

169.2 g total

Fat

47.6g

per serving

285.6 g total

Protein

18.7g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

140

Butter

Chilled and diced

115

Cheddar

Mature and grated

piece

Egg

Free-range

200

Double Cream

100

Whole Milk

GrainsCereals

225

Plain Flour

Sifted

LegumesPulses

115

Baby Broad Beans

NutsSeeds

bunch

Flat leaf Parsley

Small bunch, chopped

piece

Sea Salt

To taste

piece

Black Pepper

Freshly ground, to taste

Vegetables

115

Pea

115

Asparagus Spears

Chopped

115

Green Bean

Chopped

bunch

Watercress

Roughly chopped

piece

Baby Plum Tomatoes

Chopped

Method

Remove the foil and beans from the pastry and lower the oven to 180°C.

Whisk eggs, cream, milk, parsley, and seasoning together in a bowl.

Line the pastry with foil and baking beans and blind bake for 15 minutes.

Mix in the cheese and chilled water, wrap the dough, and chill for 15 minutes.

Layer the vegetables in the crust, pour over the egg mix, and bake for 30-40 minutes.

Sift the flour into a bowl and rub in the butter until it looks like crumbs.

Boil or steam peas, broad beans, asparagus, and green beans until al dente, then refresh in ice water.

Preheat your oven to 190°C.

Roll the pastry out and line a greased 25cm tart tin before chilling for 30 minutes.