Asparagus Quiche - Little Sunny Kitchen

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–+ servings

Prep Time 15

Cook Time 1 10

Total Time 1 25

Roll out your homemade crust and gently place it into a 9-inch pie dish. Trim any excess dough from the edges.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for about 10 minutes. Remove the weights and parchment paper, prick the bottom of the crust with a fork to allow steam to escape, and bake for another 5 minutes or until the crust is lightly golden. Remove from the oven and set aside.

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 3 minutes.
Add the asparagus pieces and cook until they are just tender, about 2 minutes. Add the minced garlic and cook for another minute. Remove from heat.
In a large bowl, whisk together the eggs, milk, and heavy cream. Season with salt, pepper, and nutmeg.

To the baked pie crust, add half of the asparagus mixture, followed by all the cheese.
Pour the filling into the crust, then top with the remaining asparagus.
Bake in the preheated oven at 350°F (180°C), or 160°C if using a fan oven, for 35-40 minutes, or until the quiche is set and the top is lightly golden (or internal temperature is between 165 and 185°F. Let it cool for a few minutes before slicing.

For a flaky pie crust: Keep the dough cold until you're ready to bake with it. The cold butter in the dough will expand and create steam, which makes the dough flaky.
Instead of asparagus: Make this quiche with broccoli, bell peppers, or mushrooms. You can also add in chopped tomatoes, spinach, or cooked meat such as ham or bacon.
Make it ahead of time: Prepare the crust and the filling, but store them separately in the fridge overnight. Bake according to the directions the next morning.
To Store: After baking and cooling, asparagus quiche can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.