June is here but officially it’s still Spring for another 20 days, even if it already feels like the boiling hot days of Summer. Asparagus is one spring vegetable that I like very much during Spring/Summer and I wanted to create a dish that includes the fresh asparagus I bought. You can always just cook the asparagus in boiling water for a few minutes or you can broil it in the oven and munch on it. But this time, I wanted something that is more focused on dinner than a healthy snack.
I’m considering this my last "complicated" recipe before Summer is officially here and I can't even think about turning the oven on when it’s so hot out! But who knows, maybe I will share some complicated recipes over summer. Now let’s get to it, here is the recipe for this delicious asparagus quiche that you must try!
The great thing about this asparagus quiche is that you use fresh asparagus, there is no need to precook it before adding it inside the quiche filling. For the filling, I used cream, egg, mozzarella cheese, salt, and pepper. You can change the mozzarella to a different hard cheese as well. This filling is pretty classic and works with any vegetable as well (like broccoli) if you can't find asparagus or want to use something else. The crust of the quiche is also a very basic, savory crust and this recipe is my family favorite.
This quiche can be a great light dinner or lunch with a salad or soup. The asparagus decorates the quiche in a nice way and you can even make nice patterns on the quiche with it. Whoever said that baking wasn’t an art form?!
The recipe yields one 4x14 rectangular quiche and 2 small 6 inch quiches, however, you can also make it as one big quiche if you prefer.
One last thing to mention is that this savory quiche is a perfect addition to your Shavuot meal because it's dairy and festive, and it’s the season for asparagus during this time.
Get started now and make this delicious asparagus quiche by following my recipe below:
For the crust:
- 2 cups (300 grams) flour
- 2 sticks (200 grams) cold butter cut to cubes
- 1 egg
- 1 teaspoon salt
- 1 tablespoon cold water (NOTE: only use if the dough looks too dry after combining all the ingredients together.)
For the filling:
- 1 cup heavy cream
- 2 eggs
- 1 cup shredded mozzarella cheese
- Salt and pepper by your taste
- Bundle of asparagus
- In a blender, place flour, salt, and cold butter.
- Blend to a crumbled mixture.
- Add the egg and continue blending until the batter turns to dough.
- If it's too dry, add one tablespoon of cold water and blend again.
- With your hands, shape the dough to a disc shape and wrap with nylon.
- Place the dough in the fridge to rest for 1 hour.
- On a floured surface, roll the dough to a 3-4 mm thick sheet and set inside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
- Freeze the dough inside the pan for an hour.
- Heat the oven to 170°C / 350°F with the fan.
- In a bowl, mix all filling ingredients but the asparagus.
- Cut the asparagus to small sticks.
- Pour the filling on top of the frozen crust.
- Arrange the asparagus on the filling.
- Bake for 30 minutes.
- Have a piece of quiche and enjoy it!