A simple and delicious spring asparagus quiche that’s easy to make even on weekdays with a quick, yet flaky, press-in-the-pan crust.
Quiches are much like frittatas to me: binding vegetables (and sometimes meat) with eggs and cheese.
However, the crust on this springy asparagus quiche is a very easy press-in-the-pan crust which added only a small amount of time, but a lot of buttery goodness.
But can a press-in-the-pan crust actually be a decent crust? Yes! This is surprisingly flaky and you may find yourself wanting to make more things with it.
Spring Asparagus Quiche Recipe
How’s this for an easy crust:
- Combine flour, butter and an egg in a food processor until dough holds together.
- Press into the bottom and a little up the sides of a 9-inch springform pan.
- Chill while making the rest of the quiche.
See? This we can do.
The rest of the recipe consists of sautéing onions, garlic and asparagus until tender. (Note: You may see that I added some purple sprouting broccoli from the garden in the photos – that’s a benefit of a garden…being able to add something just because.)
While the vegetables are cooking, whisk eggs, half and half, salt and pepper in a large glass measuring bowl.
I added chopped fresh basil because I had some given to me. Lots of other herbs would work here, though I would stick to just one in order to let the asparagus shine. Thyme would be lovely, and tarragon would take it to another level.
Sprinkle a bit of grated cheese on the bottom of the chilled crust, arrange the sautéed vegetables over the cheese and pour the egg mixture evenly over all.
Ta-da! All that’s left is to bake for about 45 minutes, though you should let it cool at least 30 minutes before cutting so it holds together nicely.
That’s okay – now you have hands-off time to make a salad and visit with your family.
Spring Asparagus Quiche Recipe
- Springform pan
- 1½ cups whole-wheat pastry flour or all-purpose flour
- 10 tablespoons cold butter cut into chunks
- 1 egg
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- one clove garlic minced
- 1 cup slender asparagus cut into 2-inch pieces
- 3 large eggs
- 1 cup half and half
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons chopped fresh basil or thyme or tarragon*
- 1 cup shredded gruyere cheese or sharp white cheddar, Swiss, or fontina
- Make Crust: In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough holds together. Press evenly over the bottom and 1¼ inches up the sides of a 9-inch springform pan. Chill while making the filling.
- Make Filing: Preheat oven to 375 degrees. Heat oil in a large skillet, add onion and saute until translucent. Add garlic and asparagus and cook until asparagus is tender, about 4 to 5 minutes.
- Meanwhile, whisk the remaining 3 eggs, half & half, salt and pepper in a large glass measuring bowl. Add chopped fresh herbs now if desired.
- Sprinkle cheese on bottom of chilled crust and arrange sauteed vegetables over cheese. Pour the egg mixture evenly over the vegetables.
- Bake: on the bottom rack of the oven until the filling no longer jiggles when shaken, about 45 minutes. Let cool on a rack at least 30 minutes before loosening the pan sides with a knife and then removing the rim.
- Serve warm or at room temperature with a garden salad and some good bread.
Other Main Dish Tarts & Frittatas To Try:
- Greek Salmon and Vegetable Frittata with Creamy Feta Sauce
- Simple Sausage and Corn Tart
- Chicken-Spinach Frittata with Feta & Tomatoes
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