Description
A flaky, French-inspired quiche loaded with seasonal vegetables and tangy goat’s cheese, perfect for any meal of the day. Simple to assemble, customizable, and crowd-pleasing with a crisp crust and creamy filling.
Ingredients
300g plain flour
150g cold butter, cubed
90ml cold water
6 large eggs (64g each)
200ml heavy cream
200ml milk (almond milk for dairy-free)
300g asparagus, trimmed
100g peas (fresh or frozen)
150g spinach, prewashed
4 spring onions
150g goat’s cheese (substitute feta or vegan cheese)
Fresh chives for garnish
Instructions
Combine flour, cold butter, and ice-cold water to form a dough. Chill for 30 minutes. Roll dough into a 9-inch round, fit into a pie dish, and blind bake at 180°C (350°F) for 15-20 minutes.
Whisk eggs, heavy cream, and milk until smooth. Sauté asparagus for 2-3 minutes, then mix with peas, spinach, and sautéed spring onions (white parts only). Add to the crust.
Sprinkle goat’s cheese over the vegetables. Pour egg mixture into the crust, top with remaining spring onions and chives. Bake for 25-30 minutes until golden brown.
Notes
Pre-cut vegetables the day before to save time.
Blind baking (baking the crust before adding filling) ensures a crisp base.
Use almond milk for a dairy-free version. Store leftovers refrigerated for up to 2 days.
- Prep Time: 25
- Cook Time: 35
- Category: DINNER
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg