Seasonal Quiche Recipe

Make dough

Combine flour and salt in a large bowl. Cut in cold cubed butter with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle ice water, one tablespoon at a time, mixing gently until dough holds together when pressed. You may not need all the water. Do not overwork.

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

Roll chilled dough on a lightly floured surface to a 12-inch circle. Fit into a 9-inch quiche or pie pan, trim overhang to 1/2 inch, and fold edge under to form a neat rim. Chill 15 minutes while oven preheats.

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment and bake 5–7 minutes more until bottom looks set but not browned. Reduce oven to 350°F (175°C) for final bake.

Toss asparagus and sugar snap peas with olive oil, 1/4 tsp salt and 1/8 tsp pepper. Spread on a baking sheet and roast at 400°F (200°C) for 8–10 minutes until just tender. Alternatively, blanch in boiling salted water 1–2 minutes and shock in ice water.

If using green onions, sauté in a small skillet over medium heat with 1 tsp olive oil for 1–2 minutes until softened. Remove from heat and let cool slightly.

If using smoked salmon, tear into pieces and reserve; do not cook.

Crumble goat cheese and set aside.

In a medium bowl, whisk together eggs, whole milk, heavy cream, 3/4 tsp salt, 1/2 tsp pepper, and nutmeg until fully combined and slightly frothy.

Taste the custard and adjust seasoning lightly; remember cheese and fillings will add salt.

Scatter roasted asparagus, sugar snap peas, and sautéed green onions evenly over the blind-baked crust. Sprinkle crumbled goat cheese and, if using, smoked salmon and chopped dill on top in an even layer.

Carefully pour the egg-cream mixture over the fillings. Leave a small gap at the rim to allow filling to expand without spilling.

Brush the crust rim with the lightly beaten egg for a glossy finish and sprinkle a pinch of coarse sea salt around edge if desired.

Bake at 350°F (175°C) for 30–35 minutes, or until the center is just set (a knife inserted near center should come out mostly clean but slightly moist). If the crust edge browns too quickly, tent with foil.

Let quiche rest on a wire rack for 10–15 minutes before slicing to finish setting.

Slice into 6 wedges. Serve warm or at room temperature, garnished with extra dill or microgreens if desired.