Spring Vegetable Quiche Recipe Recipe
Keyword: Eggs, Spring
Skill: intermediate
Servings: 1
- 1 tablespoons of olive oil
- 1 cup of small diced yellow onions
- 1 cup of sliced cremini mushrooms
- 1 cup of sliced asparagus stalks
- 1 cup of peas
- 3 cups of packed baby spinach
- 7 eggs
- 1 cup of heavy whipping cream
- 6 ounces of shredded fontina cheese
- 1 rolled pout puff pastry sheet
- 1 cup of sliced cherry tomatoes
- Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 350°.
- Heat the olive oil in a large saute pan over medium-high heat and add in the onions, mushrooms and asparagus. Cook for 4 to 6 minutes or until lightly browned.
- Next, add in the peas and spinach and cook for 2 minutes. Season with salt and pepper and set aside to cool.
- In a large bowl whisk together the eggs, cream, 5 ounces of shredded fontina cheese, salt and pepper until combined and then fold in the sautéed vegetables. Set aside.
- Roll out the puff pastry sheet on a clean surface dusted with flour and then fit it into a 9” fluted pan. Remove and excess dough and discard.
- Dock the bottom of the pan with a fork and pour in the egg and vegetable mixture and evenly add on the tomatoes and remaining 1 ounce of cheese and bake in the oven for 35 to 40 minutes or until lightly browned on top and firm in the center.
- Garnish with basil and cool for 15 to 20 minutes before slicing and serving.