The Pioneer Woman Tasty Kitchen
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Asparagus and Caramelized Onion Quiche

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Level: Easy

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Description

This tasty quiche reminds me of Spring time, when the asparagus is in season and pencil thin. You can make the pie crust ahead of time and keep it in the fridge for up to two days. It’s fancy enough for company but easy enough for a light supper!

Ingredients

  • FOR THE CRUST:
  • 1-⅓ cup Flour
  • 1 stick Cold Butter, Cut Into Cubes
  • 1 whole Egg
  • ¼ teaspoons Salt
  • 3 teaspoons Ice Water
  • _____
  • FOR THE FILLING:
  • 3 whole Eggs
  • 1-½ cup Heavy Cream, Half-and-Half, Or Milk
  • Salt And Pepper, to taste
  • 3 Tablespoons Butter, Divided Use
  • 1 Tablespoon Olive Oil
  • 1 whole Small Onion
  • 1 bunch Asparagus, Reserve 8 Stalks For The Top
  • ¼ cups Parmesan Cheese
  • 3 slices Swiss Cheese

Preparation

In a medium bowl, combine flour and butter with a pastry cutter. If you don’t have a pastry cutter, you can use two butter knives or your fingers (if you don’t have warm hands), the goal is to incorporate the butter without melting it. Once the butter is broken into small, pea-sized bits, mix in 1 egg and salt.

Next add in the water one tablespoon at a time until the dough just comes together. Turn the dough out into some plastic wrap and form into a disc. Refrigerate for at least 30 minutes or up to two days.

Preheat oven to 425°F. Remove dough from plastic wrap and roll out to fit a pie pan. Place the rolled out dough in a 9-inch pie pan and form the crust. I like to make a nice tall edge to keep in the egg mixture. Prick the bottom of the pie shell liberally with a fork to avoid any puffing. Place a sheet of foil in the shell and fill with beans, rice, or pie weights also to avoid puffing. Bake for 7 to 8 minutes, until the pie shell begins to feel firm. Let cool slightly before you fill.

Mix the 3 eggs and the dairy of your choice (milk, cream or whatever) in a large measuring cup with a pour spout, this will help to pour the mixture into the pie shell. Season the egg mixture with salt and pepper to taste. *Note: if I’m using milk, I add another egg so the mixture isn’t too runny.

Heat 1 tablespoon of butter and olive oil in a medium skillet over medium heat. Slice the onion into thin half moon shapes and caramelize in the butter-oil mixture over medium heat. When onions are nice and brown, remove them from the pan and put aside.

Next chop up the asparagus into 1/4 inch long segments, remembering to keep 8 of them whole (for garnish). Melt another tablespoon of butter in the skillet and add the asparagus, salt and pepper to taste, and cook until slightly tender, you still want a little crunch since they will continue to cook in the oven.

Heat the oven to 350°F. Scatter the caramelized onions and chopped asparagus in the bottom of the crust. Sprinkle both cheeses over the vegetables. Pour half of the egg mixture over the vegetables without disturbing them too much. Put the quiche in the oven for 10 minutes until slightly set.

While that is working in the oven, melt the last tablespoon of butter in the skillet and cook the reserved whole spears of asparagus just to soften slightly, about 3-4 minutes.

When the 10 minutes are up, take the quiche out of the oven and arrange the whole asparagus on top like spokes on a wheel. Carefully pour the rest of the egg mixture on top. Put back in the oven for another 25-30 minutes, just until the center is set and not jiggly.

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