This classic savory tart with a flaky crust is loaded with deliciousness that is too hard to resist at your next brunch!
What is a quiche tart?
Quiche is a French tart that consists of a pastry crust filled with savory ingredients that includes vegetables, cheese, meat, seafood, and an egg custard. I will often make a quiche when I can use local vegetables, and if I add any meat, it’s usually bacon, most commonly known as Quiche Lorraine. This dish is known worldwide and that are hundreds of variations, that makes this so delicious and versatile. The beauty of this quiche is you can serve it at breakfast, brunch, lunch or dinner.
What you need to know when making this recipe:
- The pastry dough for this quiche recipe is not difficult to do and it works every time. The crust is flaky and so delicious, and one suggestion I make is to not overwork the dough when you are adding the liquid to the flour and butter mixture. Simply gather the dough and bring into together then start shaping 4 discs. Wrap the discs and place in the refrigerator for a minimum of 30 minutes for the gluten to rest. You can leave the dough overnight too.
- I used a 9 inch tart/quiche pan and whenever a recipe says to prebake the pastry dough, it’s always good to have dry beans on hand to add to the pie shell to avoid the crust from rising or pie weights are always an option.
- Keep in mind when sautéing the asparagus and zucchini to not over cook them, as they will need to cook again in the oven.
- You can make this quiche ahead if you like and reheat it in a 250 degree Fahrenheit oven for about 20 minutes. In my opinion, I do prefer a fresh quiche over a reheated one, however it can be done.
Ingredients for this recipe:
Pastry Dough: or also known as perfect pie pastry, and I named it that for a reason. It’s my no fail pie pastry recipe that my mom and I have used for years, and it’s one you will love! It’s buttery and so flaky you will want to keep this recipe. This pastry recipe is on my blog and to locate my recipe simply tap this link Perfect Pie Pastry
Asparagus: I used 10 spears and cut them 2 inches in length; important that they are fresh and discard any soft spears
Kale: a handful or one cup of kale that I arranged around the quiche edge; spinach can be substituted
Scallions: is a nice added onion flavour that isn’t overpowering
Eggs: use only three, and beaten the eggs before adding the other ingredients
Flour: is added to bind the egg mixture
Milk: can use either 2% or 3% milk for this recipe
Cream: I will add 10% cream or known as half and half cream to my quiches for some richness
Cheddar cheese: adding an old, medium or sharp cheese to give flavour to this quiche
Seasonings: salt and pepper
Thyme: is a mild herb yet offers a sweet peppery flavour
Quiche Tart with Asparagus, Kale, and Zucchini
Equipment
- 9 inch tart pan and skillet
Ingredients
- 1 disc prepare perfect pastry dough (recipe found on my blog)
- 10 asparagus, cut 2 inches in length
- 1 cup kale, chopped
- 8-10 slices zucchini
- 2 scallions, chopped
- 3 eggs, beaten
- 1 1/2 tbsp flour
- 1/2 cup milk
- 1/2 cup 10% cream (half and half cream)
- 4 oz cheddar cheese, grated
- 1/2 tsp Himalayan salt
- 1/8 tsp pepper
- 2 sprigs of thyme
Instructions
- Heat oven to 375°.
- Roll out pastry and using the bottom of the tart shell as a guide, cut the pastry dough approximately 2-3 inches away from the bottom tart shell, as this gives you the extra you need for the sides of the tart or measure a 12 inch circle. Place the dough in the shell and lightly press the sides. Using a rolling pin, roll over the tart pan, and this will cut the extra pastry.
- Fill the tart with dried beans or pie weights and bake for 20-25 minutes, until the crust becomes lightly golden and baked. Remove from the oven, set on wire rack to cool and remove the beans.
- In a skillet over low-medium heat, add olive oil, and sauté the asparagus, and zucchini, about 3-4 minutes and once softened, set aside.
- Beat eggs, stir in flour, milk, cream, cheddar cheese, thyme, salt and pepper.
- Place the tart on a baking sheet, then add the scallions, then pour in the egg mixture, and arrange the zucchini and kale.
- Bake for 35 minutes, or until knife inserted in the center comes out clean.
- Let cool for 5 minutes and serve.
Nutrition
How to make this quiche:
Pastry Recipe:
Measure the dry ingredients into a large bowl. Grate the cold butter into the bowl and add the ice water to the dough slowly and mix with a spoon, or I tend to use my hand to start combining to form a long log. Don’t overwork the dough, it will become tough. All you want to do is bring the ingredients together and if you see the dough separating in areas, don’t worry, it will all come together when you roll out the dough. Cut into four equal sections. For this tart you only need one disc. If you are not going to use the dough then wrap the other 3 discs and place in a zip lock bag and freeze up to 3-4 months.
Roll out pastry and using the bottom of the tart shell as a guide, cut the pastry dough approximately 2-3 inches away from the bottom tart shell, as this gives you the extra you need for the sides of the tart or measure a 12 inch circle. Place the dough in the shell and lightly press the sides. Using a rolling pin, roll over the tart pan, and this will cut the extra pastry.
Fill the tart with dried beans or pie weights and bake for 20-25 minutes, until the crust becomes lightly golden and baked. Remove from the oven, set on wire rack to cool and remove the beans.
Filling:
In a skillet over low-medium heat, add olive oil, and sauté the asparagus, and zucchini, about 3-4 minutes and once softened, set aside. Beat eggs, stir in flour, milk, cream, cheddar cheese, thyme, salt and pepper.
Place the tart on a baking sheet, then add the scallions, then pour in the egg mixture, and arrange the zucchini and kale. Bake for 35 minutes, or until knife inserted in the center comes out clean.
Once you see the edges become golden in colour and you insert a sharp knife in the center of the quiche and it comes out clean then it’s done!
Since it’s a tart, it doesn’t have the same thickness as your regular quiche you would make in a 9 inch pie plate. The flavours and the tender, flaky crust is all the same.
