Asparagus Quiche. a Recipe Perfect for Spring Brunch, Lunch or Dinner

Sometimes even food writers have not-so-successful cooking experiences. Last weekend the quiche I made with Scharf Farm's great asparagus just didn’t quite work, so I bought more Scharf asparagus at Soulard Market on April 16th to try again.

Here’s another shortcoming I suffer in the cooking department. Tender, flaky pie crust eludes me. I use Pillsbury refrigerated pie crusts for my quiche and pie endeavors for now. Unrolling the crust into the 9” pie pan and crimping the edges works just fine, thank you.

This quiche is rich and flavorful, plus it's easy and painless to make. My first attempt at asparagus quiche produced a watery custard, so I tinkered with roasting the asparagus rather than parboiling it, adding a different mix of cheeses, and tinkering with proportions. I still ate the first quiche, it just wasn't good enough to share. In cooking, as in life, what we learn from our failures is often most instructive.

Asparagus should be at the markets until mid-May, but don’t wait. The taste is too delicious to miss.

Look for more on the gorgeous spinach and red bud garnish in my next post.

 

Asparagus and Roasted Red Pepper Quiche

Serves 8

• 12 fresh aspargus spears
• 2 tablespoons olive oil, divided
• 1/2 teaspoon sea salt
• 2 shallots
• 1 roasted red pepper, peeled or jarred roasted red peppers
• 1 cup coarsely grated Gruyére cheese
• 1 cup shredded Swiss cheese
• 1 9” pie crust, unbaked
• 4 large eggs
• 2 cups half and half
• 1/2  teaspoon table salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon freshly ground nutmeg

•  
  1. Preheat the  broiler.
  2. Break or trim the woody stems off the asparagus. Lightly peel the stalks to within 1” of the tips. Run the spears under cold water, pat dry with a paper towel. Place the spears on a cookie sheet (without non-stick coating) and sprinkle with 1 teaspoon olive oil and toss to coat. Sprinkle sea salt on the oiled spears and toss again.
  3. Arrange the spears in a line down the center of the cookie sheet to fit under the broiler flame. Place under the broiler for 3 minutes. Remove the sheet, turn the spears and broil an additional 1 to 2 minutes. Remove spears from the sheet to cool. I put them on my cutting board. When cool, slice stalks diagonally in 1/2” pieces. Leave tips intact. Set aside.
  4. Preheat the oven to 350 degrees.
  5. Peel, then cut the shallots in quarters lenghthwise. Slice thinly. Pour the remaning olive oil in a 6” skillet over medium low heat. Add shallots and toss to coat. Cook until translucent, turning often.
  6. Cut the peppers into 1/2” pieces.
  7. Place the crust in a 9” pie pan. I use a glass pie pan and I keep the oven temp at 350.
  8. Arrange the shallots across the bottom of the crust. Next, add the peppers, evenly distributed followed by the asparagus pieces.
  9. In a small bowl, mix the two cheeses together, then distribute evenly over the vegetables.
  10. Break the eggs into a large mixing bowl and beat lightly with a fork. Next, stir in the half and half until well combined. Add salt, pepper and nutmeg.
  11. Pour half the egg and half & half mixture over the top and allow it to settle. Pour in the remaining mixture slowly. Don’t overfill.
  12. Bake 60 to 75 minutes until the quiche is firm and the top is lightly browned. The quiche puffs up in the oven, but as it cools, it settles into the pie crust.
  13. Cool on a wire rack 15 to 20 minutes before slicing. Serve warm.