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
Scale
1 1/2 cup all-purpose flour
1/2 teaspoon salt
10 tablespoons unsalted butter, sliced into small cubes
2 1/2 tablespoons ice water
1 large egg
2 teaspoons olive oil, divided
1/2 onion, thinly sliced
12 ounces asparagus, cut into 1-inch pieces
1 garlic clove, minced
1/2 cup goat cheese, crumbled
4 large eggs
1 cup milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 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.
Find it online: https://jesslovesbaking.com/2024/05/11/asparagus-quiche/