Seasonal Quiche Recipe

Make dough

In a medium bowl combine flour and kosher salt. Add cold cubed butter and, using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs with pea-sized pieces.

Sprinkle ice water, 1 tablespoon at a time, tossing with a fork until dough just comes together when pressed. You may not need all the water.

Form dough into a disk, wrap in plastic, and chill at least 30 minutes (up to 2 days).

Preheat oven to 375°F (190°C). On a lightly floured surface roll dough to a 11-inch circle and fit into a 9-inch (23 cm) tart or pie pan with removable bottom. Trim and crimp edges. Chill 10 minutes.

Line crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake 5–7 more minutes until lightly golden. Reduce oven to 350°F (175°C).

While crust chills, prepare additions. Heat olive oil and 1 tsp butter in a skillet over medium heat until butter melts and foams.

Add shallot and sauté 1–2 minutes until translucent but not browned.

Add sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown. Season with a pinch of salt and the fresh thyme leaves.

Add asparagus pieces and cook 2–3 minutes until just tender-crisp. If asparagus is very thin, reduce time; if thick, cook up to 4 minutes.

Stir in baby spinach and cook 30–60 seconds until wilted. Remove skillet from heat and fold in sun-dried tomatoes and red pepper flakes (if using). Taste and adjust seasoning.

Spread shredded cheese evenly in the bottom of the pre-baked crust. Distribute the sautéed vegetable mixture evenly over the cheese.

In a mixing bowl whisk together eggs, whole milk, heavy cream, salt, black pepper, and grated nutmeg until smooth and slightly frothy.

Strain the custard through a fine-mesh sieve over the prepared crust to remove any solids and ensure a silky texture. Pour slowly to avoid displacing the vegetables.

Gently shake the tart pan to level the filling. Sprinkle a few extra thyme leaves and a little more shredded cheese on top if desired.

Bake at 350°F (175°C) for 30–35 minutes, or until the center is just set and a knife inserted near the center comes out mostly clean with slight custard clinging.

If top browns too quickly, tent loosely with foil for the last 10 minutes.

Let quiche rest on a wire rack for 10–15 minutes before slicing so the custard finishes setting.