Quiche Primavera

• 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

1. 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.
2. 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.
3. Preheat the oven to 400u0b0F. 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 350u0b0F.
4. Meanwhile, boil, steam or microwave asparagus, beans and peas, separately, until just tender; drain. Refresh under cold water.
5. 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.
6. Bake for 45 mins, or until just set. Sprinkle with mint leaves.

flour, cold butter, egg yolk, filling, beans, frozen peas, eggs, light cream, sour cream, zucchini, green onion, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/37599 (may not work)