Print

Flaky Asparagus and Gruyère Quiche

asparagus and gruyère quiche - featured image
Print Recipe

A flaky, buttery crust quiche filled with tender roasted asparagus and creamy Gruyère cheese custard, perfect for spring brunches or any occasion.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g)
  • 1/2 cup unsalted butter, cold and cubed (115g) (recommend Kerrygold)
  • 3 to 4 tbsp ice cold water (45-60ml)
  • 1/4 tsp salt (for crust)
  • 1 bunch fresh asparagus (about 1 lb / 450g), trimmed and cut into 2-inch pieces
  • 1 1/2 cups shredded Gruyère cheese (150g)
  • 4 large eggs, room temperature
  • 1 cup heavy cream (240ml) (or substitute half-and-half for lighter version)
  • 1/2 cup whole milk (120ml)
  • 1/2 tsp salt (for filling)
  • 1/4 tsp freshly ground black pepper
  • Pinch of nutmeg (optional)
  • 1 tbsp olive oil (for roasting asparagus)

Instructions

  1. Make the crust dough: In a large bowl, combine flour and 1/4 tsp salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Add ice water: Drizzle 3 tbsp ice cold water over mixture and gently mix with a fork. Add more water 1 tsp at a time until dough comes together when pressed. Avoid over-mixing.
  3. Chill the dough: Form dough into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes.
  4. Prepare asparagus: Preheat oven to 400°F (200°C). Toss asparagus with olive oil and a pinch of salt. Roast on baking sheet for 8-10 minutes until tender but bright green. Cool slightly.
  5. Roll out crust: Lightly flour surface and rolling pin. Roll chilled dough into 12-inch circle. Transfer to 9-inch tart pan, press into edges, trim excess, and prick bottom with fork.
  6. Blind bake crust: Line crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake another 5 minutes until crust starts to turn golden.
  7. Prepare custard filling: Whisk together eggs, heavy cream, milk, 1/2 tsp salt, pepper, and nutmeg until smooth and pale.
  8. Assemble quiche: Spread roasted asparagus evenly over crust. Sprinkle shredded Gruyère on top. Gently pour custard mixture over filling.
  9. Bake quiche: Lower oven to 350°F (175°C) and bake 35-40 minutes until edges are set and golden but center still jiggles slightly.
  10. Cool and serve: Let quiche cool at least 15 minutes before slicing to allow custard to set.

Notes

Keep butter cold and do not overwork dough for flaky crust. Roast asparagus before adding to prevent soggy crust. Use room temperature eggs and cream for smooth custard. Cover crust edges with foil if browning too fast. Let quiche rest 15 minutes before slicing for clean cuts.

Nutrition

Keywords: quiche, asparagus, Gruyère, flaky crust, brunch, spring recipe, easy quiche, homemade crust

Find it online: https://pokirecipes.com/flaky-asparagus-and-gruy-e-re-quiche-recipe-easy-homemade-perfect-crust/