Who doesn’t love the simplicity of a quiche? I think quiche truly shines in the spring when you can load it up with leftover farmer’s market veggies like broccolini, leeks, and all the spring onions your heart desires. This rustic spring quiche recipe does feature just that: leeks, broccolini, and tons of spring onions. It’s heavy on flavor but still light on the stomach. It’s going to be your go-to quiche recipe from here on out.
A quiche is a perfect way to feature the flavors of spring with none of the fuss.
In fact, outside of browning the onions, this quiche is completely fuss-free! The crust is my favorite frozen puff pastry wrapped loosely inside of a tart pan without any of the perfect edge necessity of quiches of yore.
What makes this quiche rustic?
The lack of properly trimmed edges and the more “rough” edge to its pastry cup. Like a rustic tart, the final product has a “provincial” look with all of the gourmand flavors you crave but with less of the prim and proper aesthetic.
It’s my kind of cooking in a breakfast: quick, flavorful, crunchy, savory, and beautiful in its own messy, flaky way.
What ingredients do you put into a rustic spring quiche?
Since it’s spring, I like loading it up with the flavors that call out to me like the nuttiness of broccolini, the sweetness of leeks, the sharpness of spring onion, and the freshness from a dollop of creme fraiche.
Can you substitute the creme fraiche?
You can but I wouldn’t recommend it. I love adding creme fraiche to my quiche recipes because it adds some thickness to the mixture while adding a touch of savory freshness from the cream. It is in no way lighter than using heavy cream or milk, but it is a decided improvement in execution.
How do you make a rustic spring quiche?
First, you layer on a piece of puff pastry, then poke a bunch of holes in it with the tines of a fork.
Next, you brown your leeks, onions, garlic, and shallot until softened and nearly caramelized. Add your broccolini in last for a quick 2-minute cook.
Then you whisk your eggs, creme fraiche, and seasonings together in a separate bowl. Assemble by putting the browned veggies into the quiche base and spreading evening on the bottom.
Next pour over your egge mixture. Then bake until golden brown.
This rustic spring quiche recipe is so easy. If you have an aversion to one of the veggies in this recipe, it’s simple to just leave it out or swap it with something else. If you have an aversion to leeks, I highly recommend you find another recipe.
I’m beginning to think an obsession with leeks is brewing. They might be the perfect onion.
- 1 premade frozen puff pastry sheet thawed
- 4 TBSP unsalted butter
- 1/2 large yellow onion thinly sliced
- 2 leeks sliced
- 4 green onions sliced
- 1 shallot sliced
- 2 garlic cloves minced
- 1/2 cup broccolini tips
- 1/3 cup creme fraiche
- 4 large eggs
- salt, pepper, freshly shaved nutmeg to taste
Preheat oven to 400°F.
Roll the puff pastry out so that it's large enough to fit in your removable bottom tart pan. Then press it into the tart pan ensuring that the edges are covered and wrapped slightly around the edge to ensure it doesn't slip. Then using the tines of a fork, press holes into the puff pastry so that air can escape while it bakes. Pre-bake the puff in the oven for 5-10 minutes. When you remove from the oven, stamp out any air bubbles that may have arisen during cooking.
Bring a non stick pan up to medium heat and melt the butter. Add your onions, leeks, green onions, shallots, and garlic. Cook over medium-low heat stirring occasionally, ensuring that the onions aren't burning but slowly browning. This process should take about 10 minutes.
While the onions are cooking, whisk together your creme fraiche, eggs and spices.
When the vegetables are close to being done, throw in your broccolini and allow to cook for 1-2 minutes longer so that the broccolini stems soften. Remove the onions from heat.
Layer the browned onions on the bottom of the tart first, ensuring that they are spread evenly. Gently pour over egg mixture on top and jiggle with your spoon to get it spread around the veggies.
Place on a baking sheet and in the oven to cook for 20 minutes.
Remove from heat, let cool for 5 minutes in mold, then pop out when you're ready to serve.