Asparagus Quiche with Quick and Easy Crust
This asparagus quiche has a quick press-in crust, tender asparagus, and a creamy, cheesy filling that is great for both brunch and dinner.
Servings: 8 servings
Calories: 363kcal
Equipment
- 9-inch springform pan OR 9-inch deep dish pie pan (the springform pan's removable sides make it easier to serve)
Ingredients
Crust:
- 1½ cups whole-wheat pastry flour or all-purpose flour
- 10 tablespoons cold butter cut into chunks
- 1 egg*
- Optional: if crust seems a bit dry, add water 1 tablespoon at a time until you can press it together
Filling:
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 cup slender asparagus, cut into 1 to 1½-inch pieces (about 1 pound)
- 3 large eggs*
- 1 cup half and half or whole milk
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon ground pepper or to taste
- 2 tablespoons chopped fresh basil or thyme or tarragon**
- 1 cup shredded cheese: gruyere, sharp white cheddar, Swiss, or fontina
- Optional: grated parmesan cheese, sprinkled on top of filling before baking
Instructions
- Make Crust: In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough comes together in a rough ball (if it doesn't seem to hold together, you can add water, 1 tablespoon at a time until you can press it together with your hands).
- Press dough evenly over the bottom and 1¼ inches up the sides of a 9-inch springform pan (or deep dish pie pan). Chill while making the filling.
- Make Filing: Preheat oven to 375 degrees. Heat oil in a large skillet, add onion and sauté until translucent. Add garlic and asparagus and cook until asparagus is crisp-tender, about 3 to 5 minutes, depending on thickness.
- 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 then arrange sautéed vegetables over the 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, 40 to 45 minutes. Let cool on a rack at least 30 minutes before loosening the pan sides with a knife and then removing the rim. (Or serve right away and have the pieces a little more rough looking - it's up to you!)
- Serve warm or at room temperature with a garden salad and some good bread.
Notes
*You'll need a total of 4 eggs for this recipe.
**Use only one herb at a time for this recipe. Use dried herbs if needed by reducing the amount to 1 teaspoon.
Recipe Variations:
Vegetables: You can sauté other vegetables with the asparagus, if you'd like. Mushrooms are great, as is broccoli raab, spring onions, or greens like spinach and kale.
Adding Protein: This is perfect for meatless Mondays, but if you'd like to add meat, that's easy to do. You can add any type of cooked meat at the same time you spread the vegetables on the crust. Shredded rotisserie chicken, cooked and chopped bacon, sliced precooked sausages would all be great, as well as the classic diced leftover ham.
Storage: Store the pieces individually in airtight containers in the refrigerator for up to 5 days - it's a great meal prep recipe. Eat it for dinner on night 1 and then have it for lunch a couple times during the week.
Nutrition
Serving: 1piece | Calories: 363kcal | Carbohydrates: 19g | Protein: 13g | Fat: 25g | Cholesterol: 149mg | Sodium: 443mg | Potassium: 209mg | Fiber: 3g | Sugar: 1g | Vitamin A: 946IU | Vitamin C: 2mg | Calcium: 228mg | Iron: 2mg
