Description
This Asparagus Quiche features a flaky homemade pastry crust filled with tender roasted asparagus, goat cheese, and Gruyère in a rich creamy custard. Perfect for brunch or a light dinner, this elegant quiche combines savory flavors and a crisp texture with a flaky crust and a subtly cheesy, herb-infused filling.
Ingredients
For the Crust:
- 5 3/4 ounces all-purpose flour (160 g; 1 1/4 cups)
- 1 teaspoon granulated sugar
- 1/2 teaspoon Diamond Crystal kosher salt (or half for table salt)
- 4 ounces cold unsalted butter (113 g; 8 tablespoons), cut into 1/2-inch cubes
- 3 tablespoons (45 ml) ice water
For the Filling:
- 1 bunch fresh asparagus (12 ounces; 340 g), woody ends trimmed
- 1 teaspoon extra-virgin olive oil
- 3/4 teaspoon Diamond Crystal kosher salt, divided (or half for table salt)
- 4 ounces (113 g) goat cheese, crumbled (about 1 cup)
- 1 ounce (28 g) Gruyère cheese, shredded (about 1/4 cup)
- 3/4 cup (175 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 3 large eggs
- 2 tablespoons (6 g) chopped fresh chives
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
Instructions
- Make the crust dough: In a food processor, pulse flour, sugar, and salt to combine. Scatter cold butter cubes over the flour mixture and pulse until it resembles coarse crumbs, about 8 to 10 pulses. Gradually add ice water one tablespoon at a time, pulsing until dough just begins to clump, around 8 pulses (you may not need all the water). Transfer dough onto a lightly floured surface and gently press 2 to 3 times until it just comes together. Form into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
- Prepare the crust shell: Preheat the oven to 350°F (175°C) with the rack in the middle position. Roll the chilled dough into a 12-inch round on lightly floured surface. Carefully transfer it to a 9-inch pie plate, pressing dough to bottom and sides. Trim excess dough leaving a 1-inch overhang, then fold the overhang over itself to form a thick border and crimp or shape as desired. Freeze the crust until firm, about 30 minutes.
- Blind bake the crust: Line the chilled crust with parchment paper and fill with pie weights, dried beans, or uncooked rice. Bake for about 20 minutes until edges are dry and set. Remove parchment and weights, then bake an additional 15 minutes until light golden brown. Remove from oven and set aside.
- Roast the asparagus: Increase oven temperature to broil. Cut asparagus tips into 2-inch pieces and slice remaining stalks into 1/4-inch rounds. Toss asparagus pieces with olive oil and 1/4 teaspoon salt on a rimmed baking sheet. Broil 5 to 7 minutes until browned at edges and crisp-tender. Let cool about 5 minutes. Set aside asparagus tips, keeping stalks for filling.
- Assemble the filling: Place goat cheese, shredded Gruyère, and roasted asparagus stalks in the prepared pie crust. In a medium bowl, whisk together heavy cream, whole milk, eggs, chives, black pepper, garlic powder, and remaining 1/2 teaspoon salt until well combined. Pour the custard mixture over the asparagus and cheese in the crust. Top with reserved asparagus tips.
- Bake the quiche: Reduce oven temperature to 350°F (175°C). Bake for 35 to 40 minutes until the filling reaches 170°F (77°C) on an instant-read thermometer. The edges should be set and lightly puffed while the center still jiggles slightly. If the crust browns too quickly, cover the edges loosely with foil. Remove from oven and let cool at least 30 minutes before serving.
- Storage and reheating: The crust can be blind-baked up to 2 days ahead and stored at room temperature wrapped tightly. The finished quiche keeps refrigerated for up to 3 days; bring to room temperature and reheat gently in a 325°F (165°C) oven before serving.
Notes
- For table salt, use half the amount called for kosher salt to avoid over-salting.
- Blind baking the crust prevents a soggy bottom when adding wet filling.
- Roasting asparagus before adding to the quiche enhances its flavor and texture.
- Use an instant-read thermometer to ensure the custard is perfectly cooked without overbaking.
- Cover crust edges with foil if browning too fast during baking to prevent burning.
- This quiche can be made ahead and refrigerated, making it ideal for meal prep or entertaining.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Brunch
- Method: Baking
- Cuisine: French
