Primavera means spring and this satisfying quiche is made with a whole heap of fresh seasonal vegetables including beans, asparagus, peas and zucchini and finished with a hint of mint.
Turn this fresh, spring quiche into a vegetarian meal and serve it with bitter salad leaves tossed with sunflower seeds, pepitas, lemon juice and olive oil or a fresh spring salad.
Looking for more vegetarian quiche recipes?
Ingredients
Shortcrust pastry
Method
Quiche primavera
1.Make shortcrust pastry.
2.Oil a 24cm round loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin; press into side, trim edge. Refrigerate 20 minutes.
3.Preheat oven to 200°C.
4.Place tin on oven tray; cover pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake 5 minutes or until browned lightly. Cool. Reduce oven to 180°C.
5.Meanwhile, boil, steam or microwave asparagus, beans and peas, separately, until just tender; drain. Refresh under cold water.
6.In a large jug, whisk eggs, cream and sour cream together; season. Arrange asparagus, beans, peas and zucchini in pastry case; sprinkle with onion. Pour over egg mixture. Bake about 45 minutes or until just set. Sprinkle with mint leaves.
Shortcrust pastry
7.Blend or process flour and butter until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Enclose in plastic wrap; refrigerate 30 minutes.
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