SPRING QUICHE

SPRING QUICHE

INGREDIENTS

• 1 pie dough

• 1 tablespoon olive oil

• 2 cups mixed veggies, such as raw spinach leaves and cooked broccoli and asparagus

• 7 large eggs, lightly beaten

• 1 1/4 cups light cream

• 1 tablespoon chopped fresh herbs like parsley or thyme 

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon kosher salt

• 1/4 teaspoon fresh cracked pepper

• 3/4 cup grated gruyere or white cheddar cheese

• 1/4 cup grated parmigiano-reggiano

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.

2. Transfer the dough to a 9-inch pie plate and press it into shape. Crimp the edges if desired.

3. Place a sheet of parchment paper or foil into the pie shell and fill with pie weights, uncooked rice or dried beans. Bake until the edges are very lightly golden, about 25 minutes. Remove the pie crust but keep the oven on. If edges start getting too brown, cover with a pie cover or foil.

4. In a large bowl, combine the eggs, cream, herbs, nutmeg, salt and pepper in a large bowl and lightly whisk.

5. Sprinkle half of the gruyere or cheddar and parmigiano-reggiano on the crust, followed by the veggies, and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.