Spring is in full swing and so is the array of green vegetables that you can find on farmer’s markets these days. Which means my kitchen is dominated by the color green and beautiful spring flavors. Asparagus, spinach, green peas and just a hint of lemon.
Have you ever made a quiche from scratch before? If you haven’t, let me tell you it’s one of the most rewarding things. A crispy, flaky, buttery crust that can hold almost any kind of filling. In this case the filling is a powerful combination of spring flavors. Light and refreshing and equally good whether you eat it warm or cold the next day.
A wonderful thing about baking quiches is that you can divide the process into smaller tasks. The pie crust can be easily prepared in advance and kept in the freezer, so you can pull it out any time. The filling is equally flavorful as it is easy. You simply place fresh vegetables into the prepared crust and cover with a mixture of eggs and sour cream. Traditionally you could also use whole cream instead of sour cream, but I tend to opt for the lighter version.
Well, I think I’ve said enough. I sincerely hope I’ve got you drooling by now and ready to amend your weekly meal-plan to make room for this delicious quiche. If you do make it, it would mean the world to me, if you’d left a comment here or on IG or pin it over on Pinterest.
Lots of love,
Anna
Asparagus Green Pea Quiche
A wonderful spring flavored quiche that serves easily as a light lunch or dinner, a make-ahead starter or potluck contribution. You can make the base ahead a couple of days to save time. Prepare the filling right before baking and you’re ready to eat in no time. Facebook0GoogleTwitterPinterest0Email
- Prep Time: 30m
- Cook Time: 40m
- Total Time: 1h 40m
- Serves: 6
- Yield: 1 quiche
- Category: all recipes, dinner, lunch, Main dish, recipes, Spring, Starter/Appetizer, Vegetarian
Ingredients
For the base
- 125 grams cold butter, a bit more for greasing
- 150 grams whole spelt flour
- 100 grams light spelt flour
- 1/2 teaspoon fine salt
- 3 tablespoons ice-cold water
For the filling
- 250 grams green asparagus
- 80 grams fresh spinach
- 100 grams raw or frozen green peas
- 5 eggs, organic
- 200 grams sour cream
- 1 big garlic clove
- 2 sprigs lemon thyme
- zest of 1/2 organic lemon
- 1 teaspoon fine sea salt
- freshly ground black pepper
- 100 grams feta or crumbly goat/sheep cheese
Instructions
Prepare the base
- Cut the cold butter into 1/2cm pieces. Place flours and salt in a medium bowl and mix through.
- Add cubed butter to the flour and use your hands to mix the butter thoroughly into the flour. You want the butter to be broken up and well combined, but don't overmix.
- Once you have a crumbly consistence add 2 tablespoons of ice-cold water and work the dough into a smooth ball. If the dough seems to dry add another tablespoon of water. Form into a smooth ball.
- Move to a sealable container and place in the fridge for 15-20 minutes. Note: You can make the dough ahead of time, but if you leave it in the fridge for more than 1 hour before continuing, take it out 10-15 minutes before rolling it.
- Prepare a 24cm pie dish and lightly grease the bottom and the sides. Roll out dough onto a floured surface until the dough is a round disk of about 26-28cm diameter.
- Roll the dough onto your rolling pin and move over the pie dish. Gently place over the pie dish and press the dough onto the bottom and up on the sides. Tuck the dough under to make an even rim. Use a fork to pierce the dough on the bottom 15-18 times. Place in the freezer for at least 30mins, or up to 3 days.
Prepare the filling
- Preheat oven to 200° Celsius.
- Wash asparagus and cut or break off the woody ends.
- Wash spinach, dry in a salad spinner and cut into 1cm stripes.
- Add spinach to the prepared pie crust and place asparagus on top of the spinach. Fill the gaps with the green peas.
- In a medium bowl mix the eggs with a whisk. Add sourcream, thyme leaves, minced garlic, lemon zest, salt & pepper. Mix thoroughly. Pour mixture into the prepared dish.
- Break feta into pieces and place all over the filling.
- Bake quiche for 40-45 minutes or until nicely golden-brown.
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