5 Tips for Making Asparagus Quiche: Asparagus Quiche Recipe
Written by MasterClass
Last updated: Nov 19, 2024 • 3 min read
This cheesy asparagus quiche recipe marries the earthy flavor of asparagus with the richness of a cheesy, creamy egg custard. Read on to learn how to make this summer-friendly dish, which can be served hot or cold.
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What Is Asparagus Quiche?
Asparagus quiche is a classic French egg tart that is traditionally served at breakfast or brunch, with asparagus baked into it. Quiche is a simple and versatile baked dish comprised of a savory egg custard, flaky pie crust, and a variety of veggies, meats, and cheeses. This ease and adaptability of quiche has made it a go-to recipe for home cooks and chefs. You can serve this simple vegetarian dish hot, cold, or at room temperature.
5 Tips for Making Asparagus Quiche
These tips can guide you to making a tasty, well-cooked quiche, whether you’re making pie dough for your crust from scratch or using a pre-baked pie shell.
- 1. Choose dry fillings over wet ones. Vegetables like spinach or mushrooms and frozen vegetables can emit lots of moisture when you’re cooking them. To avoid a soggy quiche, any fillings should be pre-cooked and wrung out as much as possible before they’re added to the custard.
- 2. Use just the right amount of eggs. If the ratio between eggs and milk isn’t right in your custard mixture, you can end up with a firm, rubbery quiche. Use ½ cup of dairy for every egg you use in your custard mixture for a simple, go-to ratio.
- 3. Blind bake your crust. Give your crust an initial bake before adding the wet ingredients, which is a technique known as “blind baking.” This prevents your crust from getting soggy when you add your egg mixture.
- 4. Bake your quiche on the bottom rack of the oven. Placing your quiche on the lowest shelf of your oven will allow the whole crust to crisp up properly. Placing it too high in the oven can result in an uneven bake.
- 5. Don’t overcook your quiche. Remove your quiche from the oven when the edges are cooked, but the center of the quiche still has a slight jiggle to it. This will give you a quiche with a soft, silky texture.
Asparagus Quiche Recipe
makes
1 quicheprep time
10 mintotal time
1 hr 10 mincook time
1 hrIngredients
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
In a small stock pot, bring 1 inch of water to a boil.
- 3
Clean the asparagus, then trim the bottoms off. Cut the asparagus into ¼ inch pieces.
- 4
Place the asparagus in a steamer over boiling water, cooking until slightly tender, which should take about 3–4 minutes. Drain, cool, and pat your chopped asparagus dry with a paper towel to remove excess moisture.
- 5
Heat a medium skillet to medium heat and melt the butter in the skillet.
- 6
Add the shallots to the skillet, season them with salt and pepper, and sauté them until they are translucent. This should take 10–15 minutes.
- 7
Remove the shallots from the heat, and set aside.
- 8
In a large bowl, whisk together the eggs, milk, and cream until they are well combined. Add the kosher salt and black pepper and stir to combine.
- 9
Sprinkle ½ cup of the Gruyère cheese over the bottom of the pie crust.
- 10
Add the steamed asparagus and shallots to the pie crust in an even layer over the Gruyère cheese.
- 11
Pour the egg mixture over the filling, and top with the remaining Gruyère cheese and feta cheese.
- 12
Bake until the quiche is golden brown and the custard is set, which should take about 40–50 minutes.
- 13
Let the quiche cool slightly before serving. Garnish the quiche with chives.
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