Spring Vegetable Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g asparagus spears, woody ends removed, cut into 3cm pieces</li><li class="ingredients-single-item">100g leeks (white and light green parts only), finely sliced</li><li class="ingredients-single-item">100g fresh or frozen peas</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">120g Gruyère cheese, grated (or mature Cheddar)</li><li class="ingredients-single-item">2 tbsp fresh chives, chopped</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. Place the flour and salt in a large bowl and add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Working with cold butter is crucial as it creates pockets of fat that, when baked, produce flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together - you may not need all the water. The colder the water, the less gluten will develop, ensuring a tender rather than tough crust. Gently form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle approximately 5cm larger than your tart tin. The pastry should be thin enough to cook through but sturdy enough to hold your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully line your tart tin with the pastry, gently pressing it into the fluted edges. Don't stretch the pastry as it will shrink during baking. Trim the excess leaving a 1cm overhang (this prevents shrinkage), then prick the base all over with a fork to prevent air bubbles forming.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden. This crucial step prevents a soggy bottom by partially cooking the pastry before adding wet fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry is baking, prepare your vegetables. Heat the olive oil in a frying pan over medium heat and gently sauté the leeks for 5-6 minutes until soft but not colored. Add the asparagus and cook for another 3 minutes. Stir in the peas and cook for 1 minute more. Season with salt and pepper, then set aside to cool slightly. Pre-cooking the vegetables releases excess moisture, preventing a watery quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 170°C (150°C fan). In a large bowl, whisk together the eggs, cream, milk, half the grated cheese, chopped herbs, nutmeg, salt, and pepper. The combination of cream and milk creates the perfect balance of richness and lightness in your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Trim any excess pastry with a sharp knife so it's flush with the tin edge. Scatter the cooked vegetables evenly over the base of the pastry case, then carefully pour over the egg mixture. The vegetables should be distributed evenly so each slice will have a perfect balance of ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle the remaining cheese over the top and carefully transfer to the oven. Bake for 25-30 minutes until the filling is just set with a slight wobble in the center. A perfectly cooked custard should tremble slightly when gently shaken – it will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting period allows the custard to set completely and makes it easier to slice. Serve warm or at room temperature with a fresh green salad. Your Spring Vegetable Quiche will keep in the refrigerator for up to 3 days and can be gently reheated or enjoyed cold.</li></ol>