Description

A light, savory Spring Quiche with a wholemeal crust and creamy egg custard, filled with seasonal vegetables like leeks, asparagus, peas, and spinach. Perfect for brunch, lunch, or dinner and easily adaptable to suit your preferences.

Ingredients

1 1/4 cups wholemeal (whole wheat) flour

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

3–4 tablespoons ice water

1 tablespoon olive oil

1 small leek (white and light green parts), thinly sliced

1 cup asparagus, trimmed and chopped

1/2 cup fresh or frozen peas

1 cup baby spinach

3 large eggs

3/4 cup whole milk (or half milk + half cream for richness)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

1/2 cup crumbled feta or goat cheese

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Instructions

In a bowl, mix wholemeal flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually until dough just comes together. Shape into a disk, wrap, and chill for 30 minutes.
Preheat oven to 375°F (190°C). Roll out chilled dough to fit a 9-inch tart or pie pan. Prick base with a fork, line with parchment paper, and fill with pie weights. Blind bake for 15 minutes, remove weights, and bake for another 5 minutes until golden. Set aside.
Heat olive oil in a skillet. Sauté leeks for 3–4 minutes until soft. Add asparagus, peas, and spinach; cook until tender. Remove from heat.
In a bowl, whisk eggs, milk (or milk and cream), salt, pepper, and nutmeg.
Spread vegetables evenly over baked crust, sprinkle cheese on top, then pour egg mixture over everything.
Bake for 30–35 minutes until custard is set and top is lightly golden.
Let cool slightly before slicing. Serve warm or at room temperature.

Notes

Use seasonal vegetables like zucchini, cherry tomatoes, or mushrooms for variety.

For added protein, try smoked salmon or pancetta.

Make it dairy-free by using plant-based milk and vegan cheese or omit cheese.

Herbs like dill or basil add fresh flavor.

For a crustless version, bake the filling in a greased dish without crust.

Store leftovers in the fridge for up to 4 days; reheat at 325°F (160°C) for 10–15 minutes.

Can be frozen for up to 2 months; reheat at 350°F (175°C) for 25–30 minutes.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Brunch, Lunch, Dinner
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 2g
Sodium: 380mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 9g
Cholesterol: 115mg