CT Ranch Spring Vegetable Quiche Recipe
May 9, 2024 • 0 comments
![CT Ranch Spring Vegetable Quiche Recipe](https://s3.amazonaws.com/grazecart/ctranch/images/1715300383_663d681fb6750.jpg)
Indulge in our CT Ranch Spring Vegetable Quiche, featuring farm-fresh ingredients like pasture-raised eggs and raw A2/A2 cheese. With a flaky crust and vibrant spring veggies, it's a delicious celebration of seasonal flavors in every bite!
- Prep Time:
- Cook Time:
- Servings: 6
Directions
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup CT Ranch raw A2/A2 butter, chilled and diced
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the filling:
- 6 CT Ranch pasture-raised eggs
- 1 cup CT Ranch raw A2/A2 cheese, shredded
- 1/2 cup CT Ranch whole milk or heavy cream
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 cup assorted spring vegetables (such as asparagus, peas, spinach), chopped
Instructions:
- Preheat your oven to 375°F (190°C).
- Start by making the crust. In a mixing bowl, combine the flour and salt. Add the chilled diced butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, prepare the filling. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened, about 3-4 minutes. Add chopped spring vegetables and cook until tender, about 5 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together eggs, milk or heavy cream, salt, and pepper. Stir in shredded A2/A2 cheese and cooked vegetables until well combined.
- Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough and crimp the edges.
- Pour the egg mixture into the prepared pie crust.
- Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
- Allow the quiche to cool for a few minutes before slicing and serving.