Asparagus Quiche
This delicious Asparagus Quiche features fresh spring vegetables and plenty of cheese inside a flaky buttery crust and it's so simple to make.
Equipment
- Rolling Pin
- Parchment paper
Ingredients
- 1 pie crust
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 12 ounces asparagus tips trimmed and cut into 1-inch pieces
- 2 cloves garlic minced
- 4 large eggs
- ½ cup milk
- ½ cup heavy cream
- ½ cup shredded mozzarella
- ½ cup shredded gruyere cheese
- Salt and pepper to taste
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C), or 180C if using a fan oven.
For the Crust:
- 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.
Prepare the Filling:
- 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.
Assemble and Bake:
- 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.
Notes
- 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.
Nutrition
Calories: 277kcal | Carbohydrates: 15g | Protein: 10g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 236mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 826IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/asparagus-quiche/