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Instructions
Step 1: Prepare the Crust
- In a bowl, combine flour and salt. Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch tart or pie pan. Trim the edges and prick the bottom with a fork.
- Pre-bake at 375°F (190°C) for 10 minutes. Set aside.
Step 2: Sauté the Scallops and Vegetables
- Heat butter in a skillet over medium heat. Season the scallops lightly with salt and pepper, then sear for 1-2 minutes per side until golden. Remove and set aside.
- In the same pan, heat olive oil and sauté the onion, bell pepper, zucchini, and spinach for 3-4 minutes, until softened.
Step 3: Make the Custard
- In a bowl, whisk together eggs, heavy cream, cheese, salt, pepper, and nutmeg until smooth.
Step 4: Assemble and Bake
- Spread the sautéed vegetables over the pre-baked crust. Arrange the scallops on top.
- Pour the egg mixture over the filling.
- Bake at 375°F (190°C) for 30-35 minutes, or until the quiche is set and golden brown.
- Let it cool for 5-10 minutes before slicing.
Serving Suggestions
- Serve with a fresh green salad and a light vinaigrette.
- Pair with a chilled white wine like Sauvignon Blanc or Chardonnay.
- Enjoy warm or at room temperature.
Tips for the Perfect Quiche
✔ Use Small Scallops for Even Distribution – If using large scallops, cut them in half.
✔ Pre-Cook Vegetables – This prevents excess moisture and keeps the quiche from getting soggy.
✔ Make It Ahead – Quiche reheats well, making it great for meal prep!
Would you like variations, such as adding mushrooms or a different cheese? 😊
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