Spring Pea & Asparagus Quiche with Lemon-Herb Crust

A light and flavorful quiche showcasing the best of spring produce. The lemon-herb crust adds a bright and aromatic touch to this elegant lunch.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

435 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.49/serving

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Mood:

Light & Fresh•Hearty•Healthy

Ingredients

Servings

For the Crust:

11/4 cups all-purpose flour

£0.30

0.5teaspoonsalt

£0.01

0.5cupcold unsalted butter, cut into cubes(1 stick)

£1.50

3tablespoonsice water

1tablespoonlemon zest

£0.15

1tablespoonfresh thyme leaves, chopped

£0.25

1tablespoonfresh parsley, chopped

£0.20

For the Filling:

1tablespoonolive oil

£0.10

1shallot, finely chopped

£0.30

1cupfresh or frozen peas

£0.60

1cupasparagus, trimmed and cut into 1-inch pieces

£1.50

4largeeggs

£1.20

1cupheavy cream

£1.80

0.5cupwhole milk

£0.15

0.3cupgrated Parmesan cheese

£0.75

Salt and pepper to taste

£0.05

Pinchof nutmeg

£0.05

Total Cost

£8.91

£1.49 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
5.
Remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until the crust is lightly golden.
6.
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.
7.
In a large bowl, whisk together eggs, heavy cream, milk, Parmesan cheese, salt, pepper, and nutmeg.
8.
Spread the pea and asparagus mixture evenly over the pre-baked crust. Pour the egg mixture over the vegetables.
9.
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.

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My Notes

Nutrition Information

Nutrition per serving (175g)

435 kcal / 1821 kJ

Carbs

24g

9% of RDA

Fat

33g

47% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

5 g

6% of RDA

Sodium

272 mg

12% of RDA

Saturated Fat

21 g

105% of RDA

Chef's Tips

For a gluten-free option, use a gluten-free pie crust recipe or a store-bought gluten-free crust.

If using frozen peas, do not thaw them before adding them to the skillet.

To prevent the crust from getting too brown, you can cover the edges with foil during the last 10-15 minutes of baking.

Feel free to add other spring vegetables to the quiche, such as mushrooms, spinach, or chives.

For a richer flavor, use Gruyere or Swiss cheese instead of Parmesan.

Cooking Equipment

9-inch pie dish

Mixing bowls

Rolling pin

Baking sheet

Whisk

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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