Possible Cooking Methods: Oven Air Fryer
This quiche showcases everything about spring, but it’s the herbed pastry crust that makes it special and gives it so much flavor. You could put any mix of spring vegetables inside and pour the egg custard over the top, but if you alter the crust, you’ll break my heart. The herbs really shine and give it a fresh “green” flavor and it’s pretty too. Whether you choose to make this dish in the oven or in the air fryer, use the air fryer to re-heat it – it does such a good job of keeping the crust crisp while making sure the inside is completely heated through. Plus, it’s easier and faster than re-heating in the oven.
Herb Crust*:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold butter, cut into cubes
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
3 to 4 tablespoons cold ice water
Quiche*:
2 cups chopped fresh spinach
¾ cup fresh or frozen and thawed peas
1 cup sliced asparagus
2 scallions, sliced
6 eggs
1½ cups heavy cream
1 teaspoon salt
freshly ground black pepper
3 ounces goat cheese, crumbled
*All quantities changes for alternate methods
Cooking Directions for
Spring Green Vegetable Quiche
Oven Directions
Serves:6
Cooking Time:45 minutes
1. Make the pastry. Place the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture forms coarse crumbles. Add the fresh herbs. Slowly add the cold water by the tablespoon and process until the pastry comes together in a ball. Remove the dough from the food processer onto a floured surface and shape it into a disk with your hands. Wrap the disk in plastic wrap and chill it in the refrigerator for at least 30 minutes.
2. Pre-heat the oven to 375°F.
3. Roll the dough out into a 10-inch circle and transfer it to a 9-inch deep pie pan. Crimp the edges of the pastry to form a pretty crust around the outside and transfer the pie pan to the freezer for 30 minutes.
4. Scatter the chopped spinach, peas, asparagus, and scallions in the pie crust. Combine the eggs, heavy cream, salt and freshly ground black pepper in a bowl, whisking well. Pour the egg mixture into the pie crust. Top with crumbles of goat cheese.
5. Bake for 40 to 45 minutes until the quiche has set. If the crust starts to get too dark, cover the perimeter of the quiche with a ring of aluminum foil. Let it rest for 20 minutes before serving. Cut it into wedges and serve with a side salad.
Air Fryer Directions
Serves:4
Cooking Time:60 minutes
Change Ingredients: Cut the crust ingredients in half; decrease quiche ingredients as follows:
Quiche:
1 cup chopped fresh spinach
½ cup fresh or thawed peas
½ cup sliced asparagus
1 scallion, sliced
4 eggs
1 cup heavy cream
½ teaspoon salt
freshly ground black pepper
2 ounces goat cheese, crumbled
1. Make the pastry. Place the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture forms coarse crumbles. Add the fresh herbs. Slowly add the cold water by the tablespoon and process until the pastry comes together in a ball. Remove the dough from the food processer onto a floured surface and shape it into a disk with your hands. Wrap the disk in plastic wrap and chill in the refrigerator for at least 30 minutes.
2. Roll the dough out into an 8-inch circle and transfer it to a 7-inch cake pan. Crimp the edges of the pastry to form a pretty crust around the outside and transfer the cake pan to the freezer for 30 minutes.
3. Pre-heat the air fryer to 370°F.
4. Transfer the cake pan to the air fryer basket and air-fry at 370°F for 10 minutes.
5. Scatter the chopped spinach, peas, asparagus, and scallions in the pie crust. Combine the eggs, heavy cream, salt and freshly ground black pepper in a bowl, whisking well. Pour the egg mixture into the pie crust. Top with crumbles of goat cheese.
6. Return the pan to the air fryer and air-fry at 350°F for 10 minutes. Cover the quiche with aluminum foil, tucking the ends underneath the pie pan so it doesn’t blow off, and air-fry for an additional 35 to 40 minutes, until the quiche has set. Let the quiche rest for 20 minutes before serving. Cut it into wedges and serve with a side salad.
