The Pioneer Woman Tasty Kitchen
Profile Photo

Spring Asparagus Quiche

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Flaky crust, fluffy egg, and crunchy spring vegetables make this quiche one for keeping.

Ingredients

  • FOR THE CRUST:
  • 1-½ cup All-purpose Flour
  • ½ teaspoons Salt
  • 1 teaspoon Sugar
  • ½ cups Unsalted Butter, Cold And Cut Into Cubes
  • 1 whole Large Egg Yolk
  • 3 Tablespoons Milk
  • 1 Tablespoon Heavy Cream
  • FOR THE FILLING:
  • ½ Tablespoons Unsalted Butter
  • 1 cup Asparagus, Chopped Into 1/2" Pieces
  • ½ cups Green Onions, Cut Into 1/2" Pieces Starting With The White End
  • ½ cups Roughly Chopped Mushrooms
  • 6 whole Large Eggs
  • 1 cup Milk
  • ½ cups Heavy Cream
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • 1 cup Sharp White Cheddar Cheese, Divided

Preparation

For the crust:
Whisk together flour, salt, and sugar in a medium bowl. Add butter and work quickly into flour using your fingers or a pastry cutter. Stop mixing when buttery bits are about pea-sized.

In a separate small bowl, whisk together egg yolk, milk, and cream. Make a well in the flour mixture and pour in liquid. Using a fork, combine the liquid into the flour, making sure that all flour bits get moistened. Dump the dough onto a floured surface and sprinkle generously with more flour. Dough will be quite sticky. Press dough into a disc about 1 1/2″ thick and wrap in plastic wrap. Let rest in the fridge while you prepare the filling.

For the filling:
Melt butter in a frying pan over medium heat. Add asparagus, green onions, and mushrooms and sauté until asparagus is bright green and mushrooms have softened slightly, about 5 minutes. Remove pan from heat and set aside.

In a medium bowl, combine eggs, milk, heavy cream, salt, and pepper and mix well. Grate cheese and set aside.

To assemble the quiche:
Preheat oven to 375°F. Remove dough from refrigerator and unwrap disc onto a well-floured surface. Flour a rolling pin and gently roll dough into a circle about 11″ in diameter, flipping once and re-flouring the surface as needed throughout the rolling process. Carefully lift dough into a 9″ pie plate. Trim dough so that about 1/2″ hangs over the edge. Tuck this 1/2″ of dough under and shape edges with your fingers into scallops.

Pour vegetables into the crust and spread out evenly. Sprinkle about half of the cheese into the crust. Then, pour the egg mixture into the crust and add the remaining cheese.

Carefully place quiche into the oven and bake for 50-55 minutes or until crust has browned, quiche has puffed up, and only a slight jiggle remains when pie plate is gently shaken. Remove quiche from oven and allow to cool for at least 1 hour.

You can serve this hot or cold, but I greatly prefer it hot.

Adapted from Joy the Baker.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of yumscrum

yumscrum on 3.11.2013

I made this today, and it was really good. I think next time I’d mix the cheese in throughout. The cheese on top made it hard to slice. But overall, really delicious!

Related Recipes

Raspberry Almond Butter Smoothie Bowl
Profile Photo by Gayle | Pumpkin 'N Spice in Breakfast
This Raspberry Almond Butter Smoothie Bowl is a delicious way to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Spinach and Feta Frittata
Profile Photo by Gayle | Pumpkin 'N Spice in Breakfast
This Spinach and Feta Frittata is healthy, gluten free, and perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Flat Bacon
Profile Photo by Patricia @ ButterYum in Breakfast
Love bacon, but hate how it splatters you with hot grease...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Baked Egg Tostadas
Profile Photo by Brie at Toaster Oven Love in Breakfast
Load them up with fresh veggies for a filling start to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Peach Breakfast Quinoa Chia Pudding
Profile Photo by Taylor Kiser in Breakfast
This peach breakfast quinoa is layered with creamy chia pudding for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy