Quiche Primavera - cooking recipe

Ingredients

None None FOR THE PASTRY
1 1/2 cups flour
8 tbsp (1 stick) cold butter, chopped
1 None egg yolk
None None FOR THE FILLING
6 oz asparagus, woody ends snapped off, halved
1/2 cup halved green beans
1/4 cup frozen peas
4 None eggs
1/2 cup light cream
1/2 cup sour cream
1 small zucchini, sliced into ribbons
1 None green onion, thinly sliced
1/4 cup small fresh mint leaves

Preparation

For the pastry, blend or process flour and butter until crumbly. Add egg yolk and enough iced water (about 2 tbsp) for ingredients to come together. Wrap in plastic wrap; refrigerate for 30 mins.
Grease 9-inch round tart pan with removable bottom. Roll pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 20 mins.
Preheat the oven to 400\u00b0F. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 15 mins; cool. Reduce oven temperature to 350\u00b0F.
Meanwhile, boil, steam or microwave asparagus, beans and peas, separately, until just tender; drain. Refresh under cold water.
Whisk eggs, cream and sour cream in a large bowl; season. Arrange asparagus, beans, peas and zucchini in crust; sprinkle with green onions. Pour egg mixture over top.
Bake for 45 mins, or until just set. Sprinkle with mint leaves.