This asparagus quiche is one of the best things to make with asparagus when it’s in season. This quiche is made with shortcrust pastry flavored with thyme and parmesan and the fluffy and creamy cheese center is made with eggs, cream, milk, lemon zest, and Gruyere cheese. It makes a great appetizer or lunch, is packed with flavor and so delicious!
Ingredients:
To make this asparagus quiche you will need:
- Ingredients for pastry crust:
- basic ingredients for a shortcrust pastry: flour, butter, salt, cold water
- optional ingredients: Parmesan cheese (can be omitted, add 1 tablespoon more flour instead), dried thyme (you can also add a spice mix like Italian or French herbs), salt and pepper (since this is a savory tart)
- Asparagus – you can also use other vegetables like zucchini or broccoli, they need to be pan-fried or cooked before adding them to the filling.
- Ingredients for the filling:
- milk
- cream – you can substitute it for more milk but the filling won’t be so fluffy and creamy
- cheese – I used gruyere but you can use grated Parmesan or sharp white cheddar, I think feta cheese or goat cheese would also be great (I would add less of those and just crumble them into the filling)
- eggs
- lemon zest – can be omitted but it makes the filling more refreshing
- dried thyme – you can omit it or use other herbs
What you could also add? Crispy bacon, chopped fresh spinach, or sauteed mushrooms would be great!
How to make asparagus quiche step by step:
STEP 1: Make the pastry crust (photos 1,2,3):
- Mix the flour with grated Parmesan, thyme, salt, and pepper together. Add diced (about 1-inch/2cm pieces), cold butter.
- Rub the butter with the flour mixture, using your fingers or a stand mixer fitted with a paddle attachment, until the butter pieces are about pea-sized.
- Add 1-2 tablespoons of very cold water and quickly knead (or mix) the dough until smooth ball forms.
- Flatten the dough into a disc, wrap it in plastic foil and put in the fridge for 1 hour.
STEP 2: Prepare the asparagus (photos 4,5):
- Wash the asparagus, cut off the woody ends (where the green color starts to fade to white).
- Peel 1/2 bottom of medium and thick asparagus spears with a vegetable peeler.
- Cook the asparagus for 2 minutes (I cooked it in a large frying pan that fit the asparagus nicely).
STEP 3: Make the filling (photo 6):
In a medium/large bowl whisk the milk, cream, lemon zest, thyme, and eggs together. Stir in grated on the large holes of a box grater cheese (if using Parmesan, grate it on the small holes).
STEP 4: Blind-bake the pastry crust (photos 7,8,9):
- Set the oven to 375°F/ 190°C / Gas Mark 5, no fan. If you have a convection oven (with fan) reduce the temperature by about 20° or follow the manufacturer‘s instructions.
- Grease a 8-inch (20cm) square brownie pan with butter then line with parchment paper.
- Roll out the crust on a piece of parchment paper or rolling mat until it fits in the pan.
- Line the pan with the crust, pressing it into all corners. The dough should cover the bottom and ca. 1 1/2 inch (3-4 cm) of the sides of the pan.
- Prick the dough with a fork and place the second piece of parchment paper on top, fill to the top with dry beans/rice/chickpeas (or ceramic baking weights), pressing them into the corners and sides.
- Bake the crust for 20 minutes, then remove the baking paper with the beans/rice and bake for another 10-15 minutes until golden.
Is blind-baking the crust necessary?
Yes, if you want a well-baked, crispy, golden pastry crust, and not a soggy one!
STEP 5: Bake the quiche (photos 10,11):
- Pour the filling into the baked crust. Put asparagus on top.
- Bake for 30-35 minutes or until the filling is set, golden, and not jiggly in the middle.
- Set aside to cool for 5-10 minutes, then cut into servings.
Enjoy!
Storage, reheat, and make ahead instructions:
How to store this quiche: store it in the fridge for up to 3 days. It taste best slightly warm or at room temperature.
How to reheat it: You can warm it up in the oven (put it in a cold oven, set it to 350°F/180°C, and bake for 10-15 minutes or until warm) or in a microwave.
How to make it ahead: you can bake the pastry crust and keep it in the fridge for up to 3 days, then bake it with the filling and asparagus just before serving. Reheated quiche tastes really good though!
What to serve it with:
- It’s pretty good on its own!
- I like to serve it with either with a creamy soup or a simple salad with vinaigrette on the side.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Asparagus Quiche
Ingredients
for the pastry:
- 1 1/2 cups (190g) flour
- 2 tablespoons grated Parmesan cheese
- 1 3/4 sticks 145g butter, 14 Tbsp
- 1 teaspoon thyme
- 3/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1-2 tablespoons cold water
for the filling:
- bunch of asparagus about 20 spears
- 4 large eggs
- 3/4 cup milk
- 1/2 cup heavy cream 30-36%
- 1 cup (packed, 100g) grated Gruyere cheese or Parmesan cheese / sharp white cheddar
- zest grated from 1 lemon
- 1 teaspoon thyme
- salt and pepper to taste
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
Make the pastry crust:
- Mix the flour with grated Parmesan, thyme, salt, and pepper together.
- Add diced (about 1-inch/2cm pieces), cold butter.
- Rub the butter with the flour mixture, using your fingers or a stand mixer fitted with a paddle attachment, until the butter pieces are about pea-sized.
- Add 1-2 tablespoons of very cold water and quickly knead (or mix) the dough until smooth ball forms.
- Flatten the dough into a disc, wrap it in plastic foil and put in the fridge for 1 hour.
Make the filling:
- Wash the asparagus, cut off the woody ends (where the green color starts to fade to white). Peel 1/2 bottom of medium and thick asparagus spears with a vegetable peeler. Cook the asparagus for 2 minutes (I cooked it in a large frying pan that fit the asparagus nicely).
- In a medium/large bowl whisk the milk, cream, lemon zest, thyme, and eggs together. Stir in grated on the large holes of a box grater cheese (if using Parmesan, grate it on the small holes).
- Set the oven to 375°F/ 190°C / Gas Mark 5, no fan. If you have a convection oven (with fan) reduce the temperature by about 20° or follow the manufacturer‘s instructions.
Blind-bake the crust:
- Grease a 8-inch (20cm) square brownie pan with butter then line with parchment paper.
- Roll out the crust on a piece of parchment paper or rolling mat until it fits in the pan. Line the pan with the crust, pressing it into all corners. The dough should cover the bottom and ca. 1 1/2 inch (3-4 cm) of the sides of the pan.
- Prick the dough with a fork and place the second piece of parchment paper on top, fill to the top with dry beans/rice/chickpeas (or ceramic baking weights), pressing them into the corners and sides.
- Bake the crust for 20 minutes, then remove the baking paper with the beans/rice and bake for another 10-15 minutes until golden.
Bake the quiche:
- Pour the filling into the baked crust. Put asparagus on top.
- Bake for 30-35 minutes or until the filling is set, golden, and not jiggly in the middle.
- Set aside to cool for 5-10 minutes, then cut into servings.
- Enjoy!
No Comments