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Spring vegetable quiche with potatoes and peas

Spring vegetable quiche with potatoes and peas

Based on 15 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"For me, spring is the best time to make a quiche! In my springy quiche recipe, you will find potatoes, green peas and leek. The potatoes will make you full, the green peas give a delicious sweetness (and also a wonderful spring color because it is partly puréed!) and the leek makes it pleasantly aromatic. Normally, I'd say quiche and salad are an absolute dream team. Thanks to the green toppings, this quiche actually works well on its own and doesn't necessarily need a fresh accompaniment to balance out the crumbly dough. What else do I love about quiches? They yield large portions, so they'll stretch up over several meals or feed several people right away. Plus, I won't shy away from admitting that I love using ready-made quiche dough–it's convenient and usually pretty inexpensive. The dough doesn't have to be blind-baked (baked without filling), but I find that it makes both the edges and the bottom even crumblier. If you have more time and greater baking ambitions, you can of course make the quiche dough yourself."
Difficulty
Medium 👍
Preparation
30 min
Baking
55 min
Resting
10 min

Ingredients

2Servings
sheet
pie dough
66⅔ g
new potatoes
100 g
peas (frozen)
leek
clove
garlic
lemon
1
eggs
83⅓ g
light crème fraîche
40 g
shredded Emmentaler cheese
tbsp
mustard
tsp
nutmeg
3⅓ g
dill
salt
pepper
olive oil (for frying)
oil (for greasing)
MetricImperial

Utensils

oven, tart pan, pastry brush, fork, parchment paper, pie weights, pot (small), cutting board, knife, fine grater, cooking spoon

How-To Videos

See all
how-to-clean-and-cut-leeks

How to clean and cut leeks

how-to-prepare-garlic

How to prepare garlic

how-to-cook-potatoes

How to cook potatoes

Nutrition per serving

Cal330
Fat27 g
Protein13 g
Carb21 g
  • Step 1/ 4

    Preheat oven to 200°C/392°F (180°C/356°F for convection oven). Lightly grease a tart pan (approx. 28 cm/11 in.) with oil. Place the dough in the tart pan and press down the dough along the sides. Prick the bottom with a fork. Line the dough with parchment paper and pie weights, such as baking beans. Then blind-bake for approx. 20 min., then remove the parchment paper and baking beans and bake again for approx. 10 min.
    • sheet pie dough
    • oil (for greasing)
    • oven
    • tart pan
    • pastry brush
    • fork
    • parchment paper
    • pie weights

    Preheat oven to 200°C/392°F (180°C/356°F for convection oven). Lightly grease a tart pan (approx. 28 cm/11 in.) with oil. Place the dough in the tart pan and press down the dough along the sides. Prick the bottom with a fork. Line the dough with parchment paper and pie weights, such as baking beans. Then blind-bake for approx. 20 min., then remove the parchment paper and baking beans and bake again for approx. 10 min.

  • Step 2/ 4

    Meanwhile, boil the potatoes in a small pot of generously salted boiling water for approx. 15 min. or until tender. Drain, allow to cool slightly, and cut into thin slices. While the potatoes are cooking, finely chop the garlic. Cut the leek into approx. 1 cm/0.4 in. thick rings. Zest the lemon.
    • 66⅔ g new potatoes
    • clove garlic
    • leek
    • lemon
    • pot (small)
    • cutting board
    • knife
    • fine grater

    Meanwhile, boil the potatoes in a small pot of generously salted boiling water for approx. 15 min. or until tender. Drain, allow to cool slightly, and cut into thin slices. While the potatoes are cooking, finely chop the garlic. Cut the leek into approx. 1 cm/0.4 in. thick rings. Zest the lemon.

  • Step 3/ 4

    Set half of the peas aside and blend the other half very finely with the eggs, light crème fraîche, half of the cheese, mustard and lemon zest until the mixture has a nice green color. Season generously with salt and pepper and a pinch of nutmeg.
    • 50 g peas (frozen)
    • 1 eggs
    • 83⅓ g light crème fraîche
    • 20 g shredded Emmentaler cheese
    • tbsp mustard
    • tsp nutmeg
    • salt
    • pepper

    Set half of the peas aside and blend the other half very finely with the eggs, light crème fraîche, half of the cheese, mustard and lemon zest until the mixture has a nice green color. Season generously with salt and pepper and a pinch of nutmeg.

  • Step 4/ 4

    Heat a little oil in the previously used pot. Add the leeks and garlic and sauté for approx. 2 min. and season with salt. Spread half of the leeks on the bottom of the pre-baked quiche and place the potatoes on top. Pour the egg mixture over it (just enough so that the quiche doesn't overflow) and sprinkle half of the remaining peas on top. Sprinkle with remaining cheese and bake for approx. 25–30 min. until the custard is set and the cheese is golden brown.
Let the quiche cool for approx. 10 min. before you remove it from the pan. Scatter the remaining leeks and peas on top of the quiche. Garnish with dill and remaining lemon zest and sprinkle with fresh cracked pepper. Cut into slices and serve lukewarm or cold.
    • 25 g peas
    • 20 g shredded Emmentaler cheese
    • salt
    • olive oil (for frying)
    • 25 g peas
    • 3⅓ g dill
    • pepper
    • cooking spoon

    Heat a little oil in the previously used pot. Add the leeks and garlic and sauté for approx. 2 min. and season with salt. Spread half of the leeks on the bottom of the pre-baked quiche and place the potatoes on top. Pour the egg mixture over it (just enough so that the quiche doesn't overflow) and sprinkle half of the remaining peas on top. Sprinkle with remaining cheese and bake for approx. 25–30 min. until the custard is set and the cheese is golden brown. Let the quiche cool for approx. 10 min. before you remove it from the pan. Scatter the remaining leeks and peas on top of the quiche. Garnish with dill and remaining lemon zest and sprinkle with fresh cracked pepper. Cut into slices and serve lukewarm or cold.

  • Enjoy your meal!

    Spring vegetable quiche with potatoes and peas

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