✨The Gilded Table ✨Spring Edition

| Le Printemps en Croûte |Spring in a Crust |

Welcome to The Gilded Table: Seasonal Editions — the most romantic corner In Bianca’s Kitchen yet. Because every season has a flavor—and a story. From spring quiches to wintry tarts, each dish is a chapter in the year’s delicious tale. So pour a cup of something lovely, and stay a while.
— From Bianca’s Spring Kitchen, with love 🌸

A delicate ode to spring: this buttery, herb-kissed quiche is filled with tender asparagus, sautéed leeks, and crumbles of chèvre. Resting in a golden short crust, it’s the perfect centerpiece for a garden brunch or quiet morning tea.

☕ Pairs beautifully with: Earl Grey or a delicate rose tea.

🍃 Garnish with: Fresh dill, lemon zest, and a handful of edible petals.

“This quiche is my ode to the season—fresh, floral, and full of light. It reminds me of linen brunches, bare feet in the grass, and the soft clink of teacups in the garden.”
— From Bianca’s Spring Kitchen, with love 🌸

If served as a main course (with salad or light sides): aim for 6 slices

If part of a brunch or luncheon spread: you can slice it into 8 smaller wedges

It’s Perfect for 4 as a light lunch or 6–8 as part of a springtime brunch board.

✨ Print Gilded Recipe

💐Coming Soon:

🫒The Gilded Table| Spring Edition | Garden Gathering 🫒

This recipe would typically yield: ✨ 6 to 8 servings
If served as a main course (with salad or light sides): aim for 6 slices
If part of a brunch or luncheon spread: you can slice it into 8 smaller wedges

Le Printemps en Croûte
Spring in a Crust

A golden, buttery shortcrust holds a delicate custard kissed with herbs, tender spring greens, and creamy chèvre. Light, lush, and utterly romantic—a dish to welcome warmer days and longer brunches.

✨ Ingredients

🥧 Buttery Shortcrust Pastry

1 1/4 cups (150g) all-purpose flour
1/2 tsp fine sea salt
1/2 cup (113g) unsalted butter, cold and cubed
3–4 tbsp ice water

🌿 Filling

1 tbsp olive oil or unsalted butter
1 small leek (white & light green parts), thinly sliced
1/2 cup fresh or thawed peas
4–5 stalks asparagus, chopped into 1-inch pieces
3 large eggs
3/4 cup heavy cream (or half-and-half for a lighter touch)
1/4 tsp freshly grated nutmeg
Salt & pepper, to taste
1/3 cup crumbled goat cheese (chèvre) or shredded Gruyère
1 tbsp fresh herbs (chives, dill, or tarragon), finely chopped

📝 Instructions

Make the Shortcrust: In a bowl, whisk together flour and salt. Add cold, cubed butter and rub it into the flour until it resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing until dough just comes together. Form into a disc, wrap, and chill for 30 minutes.
Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out chilled dough and fit into a 9-inch tart or quiche pan. Prick base with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, bake 5–7 minutes more. Cool slightly.
Prepare the Veggies: In a small skillet, heat olive oil or butter. Sauté leeks until soft (about 5 minutes). Add peas and asparagus, cook for 2–3 minutes more. Remove from heat.
Mix the Custard: In a bowl, whisk eggs, cream, nutmeg, salt, and pepper. Stir in fresh herbs.
Assemble & Bake: Scatter veggies into baked crust. Sprinkle with goat cheese or Gruyère. Pour custard over top. Bake for 30–35 minutes, until puffed and golden. Center should gently jiggle. Let rest 10 minutes before slicing.

Serve warm or at room temperature—with a chilled glass of rosé and a side of daydreams.

From Bianca’s Spring Kitchen, with love 🌸