Quiche Primavera

Name: Quiche Primavera
Ingredients: None None FOR THE PASTRY; 1 1/2 cups flour; 8 tbsp (1 stick) cold butter, chopped; 1 None egg yolk; None None FOR THE FILLING; 6 oz asparagus, woody ends snapped off, halved; 1/2 cup halved green beans; 1/4 cup frozen peas; 4 None eggs; 1/2 cup light cream; 1/2 cup sour cream; 1 small zucchini, sliced into ribbons; 1 None green onion, thinly sliced; 1/4 cup small fresh mint leaves

14 ingredients

6 steps

Ingredients

None None FOR THE PASTRY
1 1/2 cups flour
8 tbsp (1 stick) cold butter, chopped
1 None egg yolk
None None FOR THE FILLING
6 oz asparagus, woody ends snapped off, halved
1/2 cup halved green beans
1/4 cup frozen peas
4 None eggs
1/2 cup light cream
1/2 cup sour cream
1 small zucchini, sliced into ribbons
1 None green onion, thinly sliced
1/4 cup small fresh mint leaves

Directions

1

For the pastry, blend or process flour and butter until crumbly. Add egg yolk and enough iced water (about 2 tbsp) for ingredients to come together. Wrap in plastic wrap; refrigerate for 30 mins.
2

Grease 9-inch round tart pan with removable bottom. Roll pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 20 mins.
3

Preheat the oven to 400°F. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 15 mins; cool. Reduce oven temperature to 350°F.
4

Meanwhile, boil, steam or microwave asparagus, beans and peas, separately, until just tender; drain. Refresh under cold water.
5

Whisk eggs, cream and sour cream in a large bowl; season. Arrange asparagus, beans, peas and zucchini in crust; sprinkle with green onions. Pour egg mixture over top.
6

Bake for 45 mins, or until just set. Sprinkle with mint leaves.