Description
This Asparagus Quiche is a savory, flaky pastry filled with tender asparagus, creamy eggs, and freshly grated parmesan cheese. Perfect for a brunch or light dinner, this quiche combines a buttery crust with a rich and flavorful custard, enhanced by green onions and subtle seasoning. Easily customizable with additional proteins or vegetables, it’s both elegant and comforting.
Ingredients
Scale
Crust
- 1 1/4 cups all-purpose flour
- 2 teaspoons superfine sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cold
- 1/4 cup iced cold water
Filling
- 2 teaspoons olive oil
- 1 bunch asparagus, chopped
- 4 large eggs
- 1/3 cup milk
- 1/3 cup heavy cream
- 3/4 cup parmesan cheese, freshly grated
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 green onion, thinly sliced
Instructions
- Make the dough: Add the flour, superfine sugar, and salt to a food processor and pulse together until combined. Add the cold butter and pulse until the mixture achieves a crumbly texture. Drizzle in the iced cold water gradually until the dough starts to come together.
- Chill the dough: Remove the dough from the processor and shape it into a disk. Wrap and refrigerate for 30 minutes to firm up.
- Preheat oven: Set your oven to 160°C (325°F) to prepare for blind baking the crust.
- Roll out the dough: On a lightly floured surface, roll out the dough to about 12 inches in diameter. Gently transfer it to a 9-inch pie dish, pressing the dough firmly into the edges, allowing excess dough to hang over the sides.
- Blind bake the crust: Cover the dough-lined dish with parchment paper, fill with pastry weights or dried rice, and bake for 25 minutes until the crust edge is lightly golden. Remove weights and parchment, then bake an additional 10 minutes to fully cook the base and dry out the crust.
- Cool the crust: Transfer the blind-baked crust to a wire rack to cool completely while you prepare the filling. Reduce oven temperature to 140°C (285°F).
- Sauté asparagus: Heat olive oil in a non-stick pan over medium heat. Add chopped asparagus and sauté for 2 to 3 minutes until just tender. Season with salt and pepper. Remove and drain excess moisture on paper towels.
- Prepare custard filling: In a bowl, whisk together eggs, milk, heavy cream, and freshly grated parmesan cheese until smooth.
- Assemble and bake: Pour the egg mixture into the cooled crust. Fold in the sautéed asparagus and sliced green onions evenly. Bake the assembled quiche at 140°C (285°F) for 30-35 minutes, until the custard is set but slightly wobbly at the center.
- Serve: Remove the quiche from the oven and allow it to cool slightly. Slice into wedges and serve warm or at room temperature.
Notes
- Storage: Store leftover quiche in the refrigerator, completely covered, for up to 1 week.
- Reheating: Reheat leftovers in an oven-safe dish covered with foil at 175°C (350°F) for 5-7 minutes, or use a microwave for quicker warming.
- Freezing: Slice the cooled quiche and place pieces in an airtight container for up to 6 months in the freezer.
- Recipe variations: Add cooked proteins such as shredded chicken, cubed ham, air-fried turkey bacon, or ground beef for a hearty version. Incorporate extra veggies like sautéed potatoes, mushrooms, or spinach. Substitute parmesan with cheddar, pepper jack, or feta cheese to vary flavor.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 180 mg
