CT Ranch Spring Vegetable Quiche Recipe

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:

1. Preheat your oven to 375°F (190°C).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Pour the egg mixture into the prepared pie crust.
8. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Allow the quiche to cool for a few minutes before slicing and serving.