Quiche de verduras de primavera (con masa casera fácil)

Ingredientes

• 1 1/4 cup all-purpose flour
• 113 g butter (cold)
• 1 tsp salt
• 2 1/2 tbsp cold water
• 1/4 cup onions (finely cut)
• 2 garlic cloves (minced)
• 1/2 cup red pepper (cut into small pieces)
• 1 cup asparagus (roughly chopped)
• 1 cup mushrooms (cut into slices)
• 2 tbsp olive oil
• 5 eggs (large)
• 1 cup heavy cream
• 180 g cheese (gruyere, cheddar, parmesan or a mix. Freshly shredded.)
• 1/2 tsp salt

Preparación

1. 1

   --- Preparing the Quiche Crust ---

2. 2

   In a food processor, add the flour, unsalted butter, and salt.

3. 3

   Process it until it starts to form a dough.

4. 4

   Slowly add the cold water until the dough comes together.

5. 5

   Shape the pie dough into a flattened ball. Wrap it in plastic wrap or place it inside a Ziploc bag. Refrigerate it for one hour.

6. 6

   --- Rolling the Quiche Crust ---

7. 7

   Add the dough ball to a lightly floured surface.Using a rolling pin, roll the dough out into an 11 ½-inch circle.

8. 8

   Loosely wrap the crust around the rolling pin foran easy transfer onto a 9-inch pie plate.

9. 9

   Fold the edges of the crust under itself and, using your fingers, crimp the edges all around.

10. 10

    Refrigerate the molded quiche crust for one hour.

11. 11

    --- Preparing the Veggie Filling ---

12. 12

    Preheat oven to 356°F.

13. 13

    In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and cook for a few minutes.

14. 14

    Add the veggies, stirring occasionally, until they have slightly softened, about 5 minutes. Season with salt and let cool for 10-15 minutes.

15. 15

    In a large bowl, whisk the eggs. Add heavy cream, shredded cheese, and room-temperature sauteed veggies.

16. 16

    Remove the quiche dough from the refrigerator and pour the egg mixture.

17. 17

    Bake for 40 minutes until golden brown and a toothpick comes out clean.

18. 18

    Let it cool and firm for about 10-15 minutes before serving.