Description
This Asparagus Quiche is a delightful savory pie made with a flaky homemade crust filled with tender asparagus, creamy egg custard, and freshly grated Parmesan cheese. Perfect for brunch, lunch, or a light dinner, this recipe offers a balance of fresh vegetable flavors and rich creaminess, baked to golden perfection.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 2 teaspoons superfine sugar
- 1/4 teaspoon salt
- 1/2 cup butter, chilled
- 1/4 cup iced cold water
For the 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 black pepper
- 1 green onion, thinly sliced
Instructions
- Prepare the dough: Add the flour, sugar, and salt to a food processor and pulse together. Add the butter and pulse until a crumbly texture forms. Drizzle in the iced cold water and pulse until the dough just comes together.
- Chill the dough: Remove the dough from the food processor, shape it into a disk, cover it in plastic wrap, and refrigerate for 30 minutes to firm up.
- Preheat oven: Set your oven temperature to 160°C (325°F) to prepare for blind baking the crust.
- Roll out and bake crust: On a lightly floured surface, roll out the dough to about 12 inches in diameter. Transfer it to a 9-inch pie dish, pressing it firmly into place and letting excess hang over the edges. Cover with parchment paper and pastry weights or rice. Bake for 25 minutes, until the crust starts to turn golden. Remove weights and parchment, then bake another 10 minutes more. Cool on a wire rack.
- Reduce oven heat: Lower the oven temperature to 140°C (285°F) to bake the filling gently.
- Sauté asparagus: Heat olive oil in a non-stick pan over medium heat. Add chopped asparagus and cook for 2-3 minutes until tender but still crisp. Season with salt and pepper, then transfer to a paper towel-lined plate to remove excess moisture.
- Mix filling: In a bowl, whisk together eggs, milk, heavy cream, and Parmesan cheese until smooth.
- Assemble quiche: Pour the egg mixture into the cooled crust, fold in the sautéed asparagus and sliced green onions evenly.
- Bake quiche: Place the quiche in the oven and bake for 30-35 minutes or until the custard is just set and slightly golden on top.
- Cool and serve: Remove the quiche from the oven and let it cool slightly before slicing and serving warm or at room temperature.
Notes
- TO STORE: Store leftover quiche in the refrigerator, tightly covered, for up to 1 week.
- TO REHEAT: Warm leftovers in an oven-safe dish covered with foil at 175°C (350°F) for 5-7 minutes or until heated through. Microwaving is also an option for quicker reheating.
- TO FREEZE: Freeze individual slices in an airtight container for up to 6 months. Thaw in the refrigerator before reheating.
- Recipe Variations: Add protein like shredded chicken, cubed ham, air-fried turkey bacon, or ground beef for a heartier dish. Incorporate sautéed vegetables such as potatoes, mushrooms, or spinach. Swap Parmesan for cheddar, pepper jack, or feta cheese for different flavor profiles.
Nutrition
- Serving Size: 1 slice (1/8th of quiche)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 160 mg
