Spring Pea & Asparagus Quiche with Lemon-Herb Crust

Prepare the Crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in lemon zest, thyme, and parsley.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to the pie dish, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

Remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until the crust is lightly golden.

Prepare the Filling: While the crust is baking, heat olive oil in a skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add peas and asparagus and cook for another 3-5 minutes, or until tender-crisp. Season with salt and pepper.

In a large bowl, whisk together eggs, heavy cream, milk, Parmesan cheese, salt, pepper, and nutmeg.

Spread the pea and asparagus mixture evenly over the pre-baked crust. Pour the egg mixture over the vegetables.

Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. Let cool for at least 15 minutes before serving.