Quiches are much like frittatas to me: binding vegetables and sometimes meat with eggs and cheese. The difference is that quiches have the
dreaded time-consuming crust, so I find myself making frittatas much more frequently. However, the crust on this Spring 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.
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 spingform pan. Chill while making the rest of the quiche. See? This we can do.
Saute onions, garlic and asparagus until tender. I added some purple sprouting broccoli from the garden just because. That’s a benefit of a garden…just because.
Meanwhile, whisk eggs, half and half, salt and pepper in a large glass measuring bowl. I added chopped fresh basil just because. And no, I don’t have this in my garden yet (I wish), but I was given this, so it’s a “just because,” too. Lots of 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 sauteed vegetables over the cheese and pour the egg mixture evenly over all.
Bake at 375 degrees for about 45 minutes. Let cool at least 30 minutes before cutting. Not a big deal at all – and totally worth it.
Spring Asparagus Quiche
- 1-1/2 c. whole-wheat pastry flour (or all-purpose)
- 10 Tb. cold butter, cut into chunks
- 4 large eggs
- 1 Tb. olive oil
- 1/2 medium onion, chopped
- one clove garlic, minced
- 1 c. slender asparagus, cut into 2-inch pieces
- 1 c. half and half
- 3/4 tsp. salt
- 1/2 tsp. ground pepper
- 2 Tb. chopped fresh herbs (basil, thyme, tarragon)- optional
- 1 c. shredded gruyere cheese (a sharp white cheddar or Swiss/fontina would work, too)
- 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 1-1/4 inches up the sides of a 9-inch springform pan. Chill while making the filling.
- 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.
Makes 6-8 servings[/recipe]
This is linked to:
Tempt My Tummy Tuesday
Real Food Wednesday
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