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4 hr 0 min
4 hr 0 min
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As the spring season approaches, we look for dishes that showcase the fresh and vibrant flavors of the season. This green-ish savory quiche with fresh thyme in the dough, filled with asparagus, leeks, and spinach batter, perfectly captures the essence of springtime with its colorful and flavorful ingredients. The crust, infused with fragrant thyme, adds a delightful herbaceous touch, while the filling of tender asparagus, sweet leeks, and leafy spinach offers a burst of spring freshness in every bite. I decided to blend the spinach with the eggs to give a beautiful color to the quiche rather than having a yellow quiche with green parts. This quiche is a perfect addition to any springtime brunch, lunch, or dinner.
Food processor
Blender
Scale
Parchment paper
Plastic wrap
Tart pan
Pan
Knife
Cutting board
Start by making the crust- in a food processor, combine flour, thyme, and salt. Mix well.
Add cold butter and blend in pulses until crumbly.
Add the egg and ice water and blend in pulses just until bigger chunks form. Pay attention not to get to the point in which you have a cohesive dough. That means you ever worked the dough and it will result in a hard crust.
Transfer the dough crumbs to a working surface and knead just to bring the pieces together into a dough.
Wrap with a plastic wrap and place in the fridge for at least 1 hour. If you make the dough in advance and you chill it overnight, remove from the fridge 15-20 minutes before start rolling it.
Make the filling- cut the leek, garlic, and asparagus into thin slices.
In a pan, cook them in olive oil on medium heat for about 3 minutes. We want to still keep them crunchy. Add the salt, remove, and set aside.
Make the batter- in a blender, combine eggs, milk, goat cheese, spinach, and salt. Blend just until combined. Set aside.
Preheat your oven to 350°F or 175°C.
Take the dough out of the fridge and roll it, using a rolling pin, between two parchment papers into a 1/2 cm thickness. We roll the dough in between two parchment paper as it makes it much easier to move around and place on the tart pan.
Place the rolled dough on the tart pan- lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of the pan.
Line the dough with an overlapping parchment paper and fill with pie weights or dried beans (I used dried beans). Bake for 15 minutes, then remove the weight and the parchment paper and bake for an additional 5 minutes.
Remove the tart shell from the oven, add the filling, add grated Gruyere cheese on top, and pour the batter on top of the filling.
Bake for 25-30 minutes or until filling is lightly browned and set across the surface but slightly wobbly in the center.
Let the quiche cool in the pan before unmolding and slicing. My suggestion is to let it cool to room temperature completely, then keep it in the fridge and slice the day after.
Serve with grated yogurt stone on top, drizzle extra virgin olive oil, and add a crunchy radish salad on the side.
YASSS!
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