Celebrate Easter with a vibrant Spring Vegetable Quiche, bursting with fresh, seasonal flavors. A buttery, flaky crust holds a creamy, savory filling packed with tender asparagus, sweet peas, baby spinach, and colorful bell peppers. Light, wholesome, and perfect for brunch, this quiche is a delightful centrepiece that captures the essence of spring in every bite. Serve warm or chilled for an easy, elegant Easter dish.
Here is how to make a vegetable quiche
- Start by making the pastry. Place the flour and Maldon Sea Salt into a large bowl and mix together. Then add the cold, cubed butter and use your fingers to rub the butter into the flour until it resembles fine breadcrumbs and there are no large lumps of butter left. Alternatively, you can do this by pulsing it a few times in a food processor. Then add the cold water (start with 3 tbsp and see if you need more) and mix together until it starts to clump and there are no floury or dry patches. Tip onto the work surface and gently knead until it comes together as a smooth pastry.
- Then lightly flour the work surface and roll the pastry out with a rolling pin until it is £1 in thickness. Carefully lift it and line a 23cm fluted tart tin, pressing gently into the sides, but leaving some pastry to overhang. Use a cutlery fork to prick some holes onto the base and then place the lined tin into the fridge to chill for 30 minutes.
- Preheat the oven to 180c.
- After 30 minutes, take the pastry case out of the fridge and put onto a flat baking sheet. Scrunch up some baking paper and put this onto the pastry then fill with baking beans. Blind bake the pastry for 15 mins, then remove the baking beans and paper and return for another 5 – 7 mins, until the pastry is very lightly golden and feels chalky to the touch.
- Remove from oven and set aside to allow to cool slightly. Then take a sharp serrated knife and carefully trim off the excess pastry overhangs so it has a nice, neat edge.
- Heat a frying pan on a medium heat and add the knob of butter and 1 tbsp of olive oil. Then add the sliced leek and sauté gently until soft and starting to caramelize. Place a pan of water on to boil, and then add the asparagus and frozen peas – you just want to blanch them quickly for 2 minutes, then remove from the pan and place into a bowl with iced water to stop them cooking any further.
- In a jug, whisk together the eggs, cream, milk and chives and season well with Maldon Sea Salt and cracked black pepper.
- Spoon the veg into the pastry case and crumble over the goat’s cheese. Then pour over the egg mixture and bake in the oven for 30 mins until the filling is set and the top is golden.
- Remove from the oven and allow to cool slightly then serve with a green salad.
