Useful confession: I love quiches!
This is not the first time I bake this quiche and this is certainly not the first time that I fall in love with it! What a beautiful mix of delicious ingredients! Asparagus might not be a favorite vegetable of yours, but you’re still going to love this quiche. R. does not like asparagus but he enjoyed this quiche for dinner with a green side salad.
Asparagus Quiche (adapted from Anahid’s Gourmet Cookbook)
To make a dish for 4, you’ll need:
For the crust:
- 1/2 cup butter
- 1 egg, beaten
- 2 cups flour
- 1/2 tsp salt
- A small dash of milk when kneading
For the filling:
- 1 small onion, chopped and fried with butter
- 1 cup cooking cream
- 1 cup shredded cheese, I used a mix of mozzarella and Gruyère
- 3 eggs
- 2 Tbsp flour
- Salt and white pepper
- 1 jar of asparagus
To make the crust, mix the ingredients together and knead well. Roll the dough to fit your baking dish. Place the rolled dough in the baking dish. Cut off any extra edges. Prick the bottom with a fork and then refrigerate for half an hour.
In the meantime, heat the oven to 350F and start preparing the filling. Fry the onions with butter.
In a bowl, mix the ingredients of the filling (except the asparagus) and whisk well. Set aside.
Take the baking dish out of the fridge and blind-bake* the crust for 15 minutes. For best results, cover the crust with parchment paper and weigh it down with dry beans. After 15 minutes, remove the parchment paper and the beans and bake a little more, 7 minutes.
After the crust is half cooked, fill it with the cream filling and then place the asparagus on top. They will sink but it’s OK, they’ll be great once it’s well baked. Bake the quiche for 35 minutes, until the top is golden and the crust is dry.
I love this quiche because I love asparagus and I love anything that has cheese in it! I know it’s heavy, but it’s not the kind of thing you’d bake everyday, right? It’s great for a warm night inside with a green side salad.
And before I end this delicious post, let me give a piece of advice on what to do with leftover dough. You can roll the dough into small disks and bake for 35 minutes for the crunchiest results. And then, SMEAR them with NUTELLA and devour! The best ending to a great dinner!
*: Blind-baking is when you bake a crust without the filling.