Classic Asparagus Quiche
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in Asparagus: A Spring Thing
The classic asparagus quiche is a dish that highlights spring’s fresh asparagus in a simple blend of eggs and cheese, all held together by a flaky pie crust. It is suitable for brunch, lunch, or dinner. Each slice offers a taste of spring through a mix of textures and flavors, from the crispness of the asparagus to the creamy filling. Ideal for both new and experienced cooks, this asparagus quiche is a dependable favorite.
Ingredients
For the cream cheese pastry:
- 227 grams (8 ounces wt) unsalted butter, softened
- 227 grams (8 ounces) cream cheese, softened
- 60 ml (1/4 cup) heavy cream
- 300 grams (2 1/2 cups) more or less all-purpose flour
- 5 ml (1 teaspoon) salt (omit if using salted butter)
- Fresh herbs (optional but nice)
For the filling:
- 1 large onion finely chopped
- 15 ml (1 tablespoon) olive oil
- 4 egg yolks
- 237 ml (1 cup) whole milk
- 118 ml (1/2 cup) heavy cream
- 30 ml (2 tablespoons) flour
- 16 asparagus (more or less)
- Salt and freshly ground pepper to taste
- Fine herbes (parsley, thyme, chives, chervil, tarragon), minced
- Pinch of nutmeg
- 237 ml (1 cup) more or less, grated Gruyère cheese
Preparation
- Make the pastry: Blend together butter and cream cheese. Add heavy cream, flour, salt, and herbs (if using), blend until smooth. Refrigerate until firm, before rolling out. Keeps in refrigerator, and freezes well.
2. Line a 23 cm (9-inch) tart pan with removable bottom with dough and chill in the freezer. Once hard, blind bake* the shell for ten minutes and 350ºF. Remove pie weights and waxed paper (save weights for use again) and cool.
3. Preheat oven to 191ºC (375ºF). Sauté the onions in the olive oil until softened.
4. Meanwhile, beat the yolks, milk and cream together and whisk in the flour. Season mixture with fine herbes, salt, pepper, and nutmeg.
5. Sprinkle the grated Gruyère evenly on the bottom of the pie shell. Distribute the onions and asparagus evenly, decoratively around the tart. Pour in the yolk/milk mixture and for 25-30 minutes until the custard is set. Allow to cool slightly before serving, or cool completely and re-heat (in oven only) individual portions.
*Blind bake:
Pierce dough with tines of a fork here and there; line pastry with waxed paper or parchment, fill with pie weights or dried beans, bake until just golden at the edges, and the center has lost its damp look.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
