Peggy's Vermont Farmhouse Vegetable Quiche

This quiche is one of my most versatile recipes - perfect for using whatever vegetables are in season or leftover in your refrigerator. I've been making variations of this dish since my children were small, and it's become a staple for family gatherings at our Vermont farmhouse. The key to success is a properly blind-baked crust and vegetables that aren't overcooked before they go into the oven.

1. Step 1: The butter should remain cold throughout this process for the flakiest crust.

   For the crust, combine flour and salt in a large bowl. Add cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

2. Step 2: The dough should hold together when squeezed but shouldn't be sticky.

   Sprinkle 3 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together. If needed, add more water, 1 tablespoon at a time.

3. Step 3: This resting time allows the gluten to relax and the butter to firm up again.

   Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.

4. Step 4: If the dough tears, simply patch it with scraps - no one will notice once it's baked!

   Preheat your oven to 375°F. On a lightly floured surface, roll the dough into a 12-inch circle and transfer to a 9-inch pie dish. Trim and crimp the edges.

5. Step 5: Blind baking prevents the dreaded 'soggy bottom' on your quiche.

   Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the bottom is just beginning to set but not brown.

6. Step 6: Don't rush this step - properly cooked onions provide a sweet foundation of flavor.

   While the crust is baking, heat olive oil in a skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes.

7. Step 7: The vegetables should be tender-crisp, not mushy, as they'll continue cooking in the oven.

   Add bell peppers and zucchini to the skillet and cook for another 3-4 minutes until slightly softened. Add spinach and cook just until wilted, about 1 minute. Remove from heat and stir in herbs.

8. Step 8: A thorough whisking incorporates air for a lighter custard.

   In a large bowl, whisk together eggs, milk, cream, salt, and pepper until well combined.

9. Step 9: Layering the ingredients this way ensures even distribution throughout the quiche.

   Spread the sautéed vegetables evenly in the par-baked crust. Sprinkle with shredded cheese, then pour the egg mixture over the top.

10. Step 10: If the crust edges brown too quickly, cover them with foil or a pie shield.

    Bake at 375°F for 35-40 minutes, or until the center is just set and no longer jiggles when gently shaken. The top should be golden brown.

11. Step 11: The quiche will continue to set as it cools, making it easier to slice cleanly.

    Allow the quiche to cool for at least 15 minutes before slicing. Serve warm or at room temperature.

This quiche can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. For a make-ahead breakfast, slice the cooled quiche into portions and freeze individually. To serve, reheat in a 325°F oven until warmed through. Feel free to customize with whatever vegetables are in season - asparagus in spring, tomatoes in summer, or butternut squash in fall all work beautifully.