Easy Spring Quiche

This spring favorite is an easy way to feed a crowd.


| March/April 2011



spring quiche

Savor the fresh flavors of spring in this vegetable quiche.

Photo By Povy Kendal Atchison

Spring Quiche
Serves 12 

This spring favorite is an easy way to feed a crowd. You can substitute your favorite spring herbs and vegetables (or whatever looks freshest in your garden or farmer’s market) for the mushrooms, spinach and thyme.

For the crust:

2 cups all-purpose flour, sifted, divided, plus more for dusting
1 teaspoon kosher salt
2 sticks unsalted butter, cut into 1/4-inch pieces, chilled
1/4 cup ice water
Canola oil, for brushing

1. In the bowl of a standing mixer fitted with a paddle (or use a hand mixer), mix 1 cup of flour with salt. At low speed, add butter pieces, a few at a time. When all the butter has been added, increase speed to medium, and mix until butter is completely incorporated and texture looks like fine bread crumbs. Reduce speed to low and add remaining flour until just blended. Mix in water until thoroughly incorporated. Flatten the pastry dough into an 8-inch disk, wrap in plastic and refrigerate until chilled, one hour to overnight.

2. Set the ring of a 9-inch spring form pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil.





elderberry, echinacea, bee hive

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