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Asparagus and Zucchini Quiche

Delicious vegetable quiche for your special brunch.
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Ingredients
  

Pie Crust

  • 1 c. Chilled Butter
  • 2 1/2 c. All-Purpose Flour
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 1/4-1/2 c. Ice Water

Filling

  • 4 Eggs
  • 1/2 c. Cream 15-35%
  • 1/2 c. Milk Whole
  • 1/3 c. Swiss Cheese
  • 1/2 c. Zucchini Chopped
  • 1/2 c. Asparagus Chopped
  • 1/2 c. Spinach Chopped
  • 1 tsp. Chives Chopped
  • Salt & Pepper to Taste

Instructions
 

Pie Dough

  • Before starting, make sure your butter is chilled and your water is ice cold.
  • Mix flour, salt, and sugar in a bowl.
  • Cut in cold butter with a pastry cutter or crumble with your hands till you get an oatmeal texture.
  • Add cold water 2 Tbsp. at a time till the dough starts to come together. Mix a few times with your hands, then gather in a ball and form a disk. Make sure not to over mix the dough.
  • Wrap and refrigerate at least an hour before use.

Quiche

  • Preheat the oven to 375* F.
  • Roll out your dough to about 1/2 cm in thickness. Press into a pie dish and trim the edges. At this point, I would pop the dish in the fridge for 15 min.
  • Remove from fridge. Press parchment paper into the bottom of the dish and pour peas or beans to cover the bottom. You are now ready to blind bake your crust.
  • Bake for 20 min. Remove the parchment paper and bake an additional 5 min.
  • Let the crust cool, while you prepare your filling.
  • Whisk together the eggs, cream, and milk.
  • Add the vegetables, chives, salt, and pepper.
  • Pour into the cooled pie crust. Bake for 45-50 min at 350*F
  • Serve and enjoy!