Get ready to elevate your brunch game with this Asparagus Quiche recipe. It features a homemade crust and a mouthwatering filling of caramelized onions, tender asparagus, and creamy goat cheese. This spring quiche is the epitome of savory indulgence, marrying the delicate flavors of fresh asparagus with the rich tanginess of goat cheese and Dijon mustard. The caramelized onions add a subtle sweetness and depth of flavor, while the asparagus brings a vibrant green hue and a delightful crunch to every bite. And let's not forget about the goat cheese—its creamy texture perfectly complements the other ingredients, adding a luxurious touch to this rustic dish. Whether you're hosting a brunch with friends or simply craving a hearty meal, this Asparagus Quiche is sure to impress!
Why you will love this Asparagus Quiche:
- Fresh Ingredients: This spring quiche features fresh, seasonal asparagus. This not only adds a pop of vibrant color but also brings a crisp, earthy flavor to the dish.
- Homemade Crust: The fact that this recipe includes a homemade crust sets it apart from store-bought alternatives. The buttery, flaky crust makes this asparagus quiche irresistible.
- Caramelized Onions: Caramelized onions contribute a sweet, savory depth to the caramelized onion quiche. This enhances its flavor profile and provides a delicious contrast to the other ingredients.
- Creamy Goat Cheese: This is one of my favorite ingredients! Goat cheese adds a luxurious creaminess and tangy flavor to this goat cheese quiche. This balances out the sweetness of the caramelized onions and the freshness of the asparagus. Its decadent texture and distinctive taste make it a highlight of the recipe.
- Versatility: This recipe is versatile and adaptable, making it suitable for various occasions. If you don't like one of the filling ingredients, simply swap it out for something you like better.
How can I change up this quiche to save time?
If you are looking to save some time on this asparagus quiche recipe you can swap out the homemade crust with some store bought pie dough and start this recipe on step 5. While it won't taste nearly as good as the crust in the original recipe, it will definitely work in a pinch.
Caramelizing onions brings out their natural sweetness while intensifying their flavor. The slow cooking process allows the onions' sugars to caramelize, resulting in a rich, complex taste. But this process does take a lot of time. To save some time and still get an onion flavor in this asparagus, onion and goat cheese quiche you can cook the onions in the pan for about 5 minutes until they are softened before adding the asparagus.
FAQ
Can I use frozen asparagus instead of fresh?
Yes, you can use frozen asparagus, but be sure to thaw it completely and pat it dry before adding it to the quiche. Frozen vegetables can release excess water, which might affect the quiche's texture.
Can I make the quiche ahead of time?
Absolutely! You can prepare the quiche a day ahead, let it cool, and store it in the refrigerator. To serve, reheat it in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
How long will the quiche last in the fridge?
Properly stored in an airtight container, the quiche will last for 3-4 days in the refrigerator. You can also freeze leftovers for up to 2 months.
Can I add other vegetables or meats?
Definitely! This quiche is versatile, and you can easily add other vegetables like mushrooms, spinach, or bell peppers. If you want to add meat, cooked bacon, ham, or sausage are great choices. Just make sure any additional ingredients are cooked and drained to avoid adding extra moisture to the quiche.
Is this recipe vegetarian?
Yes, this recipe is vegetarian, but be sure to check that your cheese doesn’t contain animal rennet if you're strict about vegetarian ingredients.
Can I serve quiche at room temperature?
Yes, quiche can be served warm, at room temperature, or cold, making it a great option for brunches, picnics, or casual gatherings.
Asparagus Quiche
The perfect spring quiche, filled with asparagus, caramelized onions, and goat cheese.
- Prep Time: 1 hour
- Cook Time: 1 hour, 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 Servings 1x
Ingredients
1 ½ cup all-purpose flour
½ teaspoon salt
10 tablespoons unsalted butter, sliced into small cubes
2 ½ tablespoons ice water
1 large egg
2 teaspoons olive oil, divided
½ onion, thinly sliced
12 ounces asparagus, cut into 1-inch pieces
1 garlic clove, minced
½ cup goat cheese, crumbled
4 large eggs
1 cup milk
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Instructions
- In the bowl of a food processor add the flour, salt, and cubed butter. Pulse until the mixture resembles coarse sand.
- In a small bowl whisk together the egg and ice water. Add the mixture to the food processor.
- Pulse until a crumbly dough forms.
- Transfer the dough onto a lightly floured surface and knead with your hands until it forms a dough.
- Use a rolling pin to roll out the quiche crust so that it fits the measurements of your quiche pan.
- Gently press the dough into the bottom of your quiche pan. Use a sharp knife to slice off any extra dough from the edges of the pan.
- Place the quiche pan into the freezer for at least 20 minutes.
- Meanwhile, add 1 teaspoon of olive oil to the bottom of a thick-bottomed saute pan. Heat on medium-high heat until the oil is shimmering.
- Lower heat to medium-low. Add the sliced onions to the pan and stir to coat the onions with the oil.
- Cook, stirring every few minutes, until the onions become a deep brown color, about 30 minutes. Use a slotted spoon to remove to a separate plate.
- Meanwhile, preheat the oven to 375°F.
- Take the quiche pan out of the freezer, line it with parchment paper and fill it with pie weights or dried beans.
- Bake in the preheated oven for 20 minutes, until the crust is golden. Set aside to cool, then remove the pie weights and parchment paper from the crust. Leave the oven on.
- Wipe out the pan you used to cook the onions. Add the remaining 1 teaspoon olive oil and heat until hot.
- Add the asparagus and cook until tender, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the cooked asparagus and garlic to the bottom of the baked quiche crust. Add the caramelized onions and crumbled goat cheese.
- In a large bowl whisk together the eggs, milk, dijon mustard, salt and pepper until combined. Pour into the quiche crust.
- Bake in the preheated oven for 30-35 minutes until the center is set. Remove from the oven and cool for at least 15 minutes.
- Slice and serve while warm.
Notes
Leftovers can be kept covered in the fridge for up to 4 days.
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