Quiche Primavera
Ingredients
- None None FOR THE PASTRY ⓘ
- 1 1/2 cups flour ⓘ
- 8 tbsp (1 stick) cold butter, chopped ⓘ
- 1 None egg yolk ⓘ
- None None FOR THE FILLING ⓘ
- 6 oz asparagus, woody ends snapped off, halved
- 1/2 cup halved green beans ⓘ
- 1/4 cup frozen peas ⓘ
- 4 None eggs ⓘ
- 1/2 cup light cream ⓘ
- 1/2 cup sour cream ⓘ
- 1 small zucchini, sliced into ribbons ⓘ
Instructions
- For the pastry, blend or process flour and butter until crumbly. Add egg yolk and enough iced water (about 2 tbsp) for ingredients to come together. Wrap in plastic wrap; refrigerate for 30 mins.
- Grease 9-inch round tart pan with removable bottom. Roll pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 20 mins.
- Preheat the oven to 400°F. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 15 mins; cool. Reduce oven temperature to 350°F.
- Meanwhile, boil, steam or microwave asparagus, beans and peas, separately, until just tender; drain. Refresh under cold water.
- Whisk eggs, cream and sour cream in a large bowl; season. Arrange asparagus, beans, peas and zucchini in crust; sprinkle with green onions. Pour egg mixture over top.
- Bake for 45 mins, or until just set. Sprinkle with mint leaves.
Nutrition & Diet Analysis (per serving)
771
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).