Cookbook Mania! The Good Cook Series–Quiche with Spring Vegetables

by Sarah on March 23, 2010

Hi. Remember these books?  Yeah, well I told you that you’d see a few recipes out of these suckers.  This time we’re going with the “Eggs & Cheese” book.  Mmmhmm, there’s a whole book devoted to eggs and cheese.  My kind of book.

And while we’re at it, we’ll make something that contains both eggs AND cheese!  Quiche!

Look.  I’m using pastry that I bought in a box at the store.  Mock me if you will, but A) My hands/arms don’t work properly at the moment; and B) I’m lazy; and C) These really aren’t too terrible.

I made one in a tart pan, and one in a pie dish—you can use either but you’ll see how it ends up being a teensy bit different.  First, just unroll the crusts into the pan of your choice.  Press it into the bottom and sides.

For the tart pan:  Fold the dough over the sides and get a rolling pin.  Gently roll the pin over the edges.

The weight of the rolling pin will perforate the dough, making a perfect edge.

You can now just carefully pull it away.

Looks totally pro, huh?  You’d never guess that minutes ago this dough came out of a box.

As for the pie pan, just fold the extra dough under, along the rim of the pie pan.  You can crimp the edges or just press it with the tines of a fork.

Lay some parchment in the pie/tart.  Fill with baking weights if you’re fancy, or some dried beans or rice if you’re regular.

Bake the shell in a preheated 400* oven for about 10 minutes, or until the dough shrinks slightly.  Remove the paper and beans or weights and prick the bottom with a fork to let the steam escape.  Bake another 5 minutes.

Take the shells out of the oven and quickly paint the bottom of the shells with a little beaten egg.

Sprinkle a bit of shredded cheese (Gruyere) over the bottom and return to the oven for about 3 minutes to “set the seal”.

Remove from the oven and let cool on a rack for 30 minutes.

Meanwhile, get your vegetables and custard going.  I have some asparagus, green onion and parsley.  I sliced the asparagus on the bias, about 1/2″ pieces and very quickly blanched it and rinsed it in cold, cold water to stop the cooking.

I made 2 quiches and only had one bunch of asparagus, so I took a walk outside to see if anything was still growing.  Turns out I had the first peas of the season.  Fresh spring sugar snaps and snow peas in our quiche?  Why yes, I think so!  I treated these exactly the same as the asparagus–cut diagonally about 1/2″ and very quickly blanched.

Saute the green onion for a minute in a Tbsp of butter, toss in the other vegetables just for a minute.  Add the parsley and turn off the heat.  Season with salt and pepper.  Put the vegetables into the pie crust.

Custard.  Beat together the eggs, cream and seasonings.

Pour the custard over the vegetables.

Sprinkle the remaining cheese on top, with the parsley and a bit of paprika.

Bake in a preheated 375* oven for 30-45 minutes, or until a toothpick inserted in the center comes out clean.

Quiche can be served hot, or made ahead.  It’s as good at room temperature, or even cold.

Perfect with a little salad.

Bon Appetit!

Want a bite?

*adapted from The Good Cooks—‘Eggs & Cheese’*

Quiche with Spring Vegetables


  • 1/2 to 3/4 lb. asparagus
  • 1/2 cup fresh sugar snap peas (you could also use frozen, or omit)
  • 14 cup chopped green onions
  • 1 Tbsp butter
  • 1 cup half-and-half
  • 2 beaten eggs
  • 1/2 tsp salt
  • 1/4 tsp white or black pepper
  • 1/2 cup shredded Gruyere cheese
  • 1/4 cup chopped parsley
  • paprika
  • For crust:
  • 1 8-oz pastry crust, either homemade or purchased
  • 1 beaten egg
  • 1/4 cup shredded Gruyere cheese


  • Preheat oven to 400*.
  • To prepare crust for quiche, roll dough into pan and prepare the edges as shown above. Line with parchment and fill with pastry weights or dried beans. Bake for 10 minutes, or until the dough begins to shrink slightly. Remove the paper and beans and prick the bottom of the dough so that the steam escapes. Return to the oven for 5 minutes.
  • Remove crusts and paint with the beaten egg. Sprinkle with the cheese and let cook another 3 minutes. Transfer to a rack and let cool completely, about 30 minutes.
  • Lower the oven heat to 375*. While the crust cools, prepare your vegetables and the custard.
  • Cut the asparagus and sugar snaps into 1/2" pieces and blanch quickly in boiling water--no longer than 1 minutes. Drain and stop the cooking by running cold water over them for several minutes. Heat the Tbsp of butter in a saute pan and cook the green onions until wilted and flavorful. Add the asparagus, peas and all but a Tbsp of parsley, stir through, and turn off the heat. Season with salt and pepper. When the crusts are cooled, layer the vegetable mixture into the bottom of the pie crust.
  • In a small bowl, mix together the 2 beaten eggs and cream, along with the salt and pepper. Pour over the vegetables.
  • Sprinkle the shredded Gruyere over the top, along with the reserved chopped parsley and a bit of paprika.
  • Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.

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