Asparagus Quiche

Total Time:
4 hr 50 min
Prep:
25 min
Inactive:
3 hr 30 min
Cook:
55 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Crust:
  • 1 1/2 cups instant flour (recommended: Wondra)
  • 1/2 cup unsalted cold butter, cut into pieces
  • 3 tablespoons vegetable shortening
  • 1/3 cup ice water
  • 1/2 teaspoon salt
  • All-purpose flour, for dusting
  • Filling:
  • 3 large eggs
  • 1 1/2 cups heavy cream
  • 1/4 cup chopped fresh parsley leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons butter
  • 7 to 8 stalks asparagus, bottoms trimmed
  • 1/2 cup grated Gruyere
  • Crust:
Directions
Crust:

Put flour in a large bowl. Using 2 knives or a pastry cutter, cut the butter and vegetable shortening into the mixture until it resembles coarse meal. Add the ice water and salt to the mix until the dough comes together. Form the dough into a ball. Wrap in waxed paper and refrigerate for 2 hours.

Roll out the pastry on a floured surface; about 1/4-inch thick. Fit into a 9-inch quiche pan. Poke a few holes with a fork at the bottom of the dough. With the same fork press around the edges to finish. Refrigerate for 1 hour.

Preheat the oven to 425 degrees F.

Prick the bottom of the pie shell liberally with a fork. Place another small pan inside to help set the sides while baking, or place a sheet of foil in the shell and fill with beans, rice or pie weights. Bake for 7 to 8 minutes, until the pie shell begins to feel firm.

Filling:

Mix together eggs, heavy cream, parsley, salt, and white pepper in a medium size bowl. Chill for at least 30 minutes. Pour 1/3 of the egg mixture into the partially baked quiche crust. Bake until the filling begins to set; about 10 minutes

Melt butter in a medium size skillet over medium heat. Add the asparagus and cook until tender; about 4 to 6 minutes.

In the quiche pan arrange the asparagus like the spokes of a wheel. Pour the rest of the egg mixture over the asparagus. Sprinkle with Gruyere cheese Bake for about 30 minutes, until puffed and brown. Serve hot or at room temperature.

*Cook's Note: If edges of pie shell are looking dark, place foil over crust to reduce any further cooking.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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4.1 12
when did we let Paula back into the kitchen? I thought that she was still on punishment... item not reviewed by moderator and published
Very good! I made it my own by adding veggie sausage. I also used organic half and half rather than heavy cream. Even my 18 month old had 2 servings. Delicious!!!! item not reviewed by moderator and published
VERY GOOD! I USED HALF AND HALF AND MORE ASPARAGUS THAN THE RECIPE CALLED FOR. THE CRUST TENDS TO BROWN TOO MUCH AND NEEDS FOIL TO PREVENT OVER BROWNING. I ALSO PUT A DASH OF CAYENNE PEPPER IN AND IT WAS GREAT. MADE IT TWICE IN A FEW DAYS. item not reviewed by moderator and published
This recipe was so simple and easy. I started with a pre-made frozen pie crust that took about 20 minutes to thaw: I added some finely diced ham and also substituted swiss for the gruyere and used half-and half instead of cream: it turned out perfect and it was delicious. item not reviewed by moderator and published
i made this quicher for the first time and it was a big hit...everyone loved it..the only gripe i have was it was a bit time consuming.....that said it was worth the time and effort... item not reviewed by moderator and published
I used a refrigerator crust instead of making the one in the recipe. It definitely had good flavor, but I would have cut the asparagus up in pieces and added it to the filling, along with cheese into the filling. The gruyere was good, but it can be a little pricey so I would try another cheese. item not reviewed by moderator and published
I decided that I didn't want all the fat of the heavy whipping cream so I only put in 1/4 c cream and the rest was 2% milk. Gives you plenty of "comfort food" feeling without all the calories and fat. I too used a ready made crust and just pre-baked it like the recipe says. To Linda in AZ with the oily crust...maybe you didn't incorporate the shortening well enough into the flour? You have to chill your dough especially if your using 2 types of fat for the dough...per Alton Brown ("butter and shortening, they melt at different temperatures so chilling is essential") Good recipe over all! item not reviewed by moderator and published
Made this yesterday with a few modifications. It turned out excellent and is a definite keeper. First of all, I used a ready made crust and prebaked it in a tart shell. The filling recipe was made the same except, that I carmelized onions (quite brown) and added it to the bottom of the prebaked tart shell.. I chopped the asparagus into 1' slices and blanched them. The gruyere cheese was mixed in with the filling and baked until slightly brown on top. Even my husband, who swore he doesn't eat quiche, loved it. Ha !!Ha !! item not reviewed by moderator and published
Should've just used my Quiche Lorraine recipe and done it with asparagus. This crust is too oily with the added shortening, using all cream is unnecessary, and it needs some hot sauce or cayenne to punch up the flavor. Made it with pencil-thin asparagus and didn't pre-cook just chopped fine and added to the second addition of the egg mixture and did the whole stalks to form the "wheel spokes." Also added more cheese. item not reviewed by moderator and published
I have been wanting to try this since I watched this episode two weeks ago. Finally did and everyone loved it. Paula is not gonna stear ya wrong ya'll:) item not reviewed by moderator and published

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