Spring Vegetable Quiche
Packed with veggies and eggy goodness, this crispy quiche is perfect for brunch ... or whenever!
Ingredients
Crust
- 2 cups flour
- Pinch of sugar
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon ground black pepper
- 1 cup unsalted butter
- 4 tablespoons ice water
Vegetable Quiche
- 5 large eggs
- 1/2 cup half-and-half
- 1 cup leeks, white part only, sliced thin
- 1/2 cup frozen peas
- 1 bunch white beech mushrooms
- 5 stalks asparagus, shaved into long ribbons
- Olive oil
- Salt & pepper
Steps
- Preheat oven to 350°F.
- Pulse the flour, sugar, baking powder, black pepper and butter in a food processor until it resembles fine crumbs.
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