Go Back

Loaded Vegetable Spring Quiche

Course Breakfast
Cuisine Vegetarian
Author Shelly Westerhausen


For the crust:

  • 1 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 7 Tablespoons butter , chilled
  • 1 Tablespoon ice water

For the filling:

  • 5 large eggs
  • 1/2 cup whole milk
  • 1 bunch ramps , cleaned and sliced (reserve 1/4 cup of the green parts for garnish)
  • 2 cloves of black garlic
  • 1 packets of buna-shimeji mushrooms (or any mushrooms you fancy will do)
  • 1/2 cup frozen peas
  • 1 Tablespoon olive oil or butter


  1. For the crust, combine the flour, salt, and butter in a food processor and process until the mixture resembles coarse crumbles.
  2. With the machine running, slowly add in the water until the dough forms into a ball.
  3. Wrap in aluminum foil and stick in the fridge to set for 30 minutes.
  4. Preheat oven to 375 degrees and roll out the dough to fit your desired pan.
  5. Poke holes throughout the dough and cook for 12 minutes or until it starts to brown.
  6. Remove from oven and set aside.