Three Cheese Asparagus Quiche

This Three Cheese Asparagus Quiche is bound to get your spring-time taste buds watering!

I don’t know about you, but I have a (possibly) unhealthy obsession with all things egg-y and buttery.  Hence quiche is something that I love, love, love to make.

Add in some delicious spring asparagus, some chives, and 3 varieties of cheese, and you have one happy camper in The Gourmet Gourmand kitchen.This quiche recipe includes a recipe for the home-made crust, but if you find yourself short on time, you can definitely substitute with a pre-made pie crust.

The filling for quiches can really be anything.  Having a solid recipe for a basic egg-custard filling is a great place to start, and then you can pile on lots of different ingredients and toppings.

For a standard pie-tin size, I found that a 6 egg to 1 and 3/4 cups of dairy was the sweet spot for the filling.   This ratio creates a light, fluffy, and custard-like filling that just holds together the remaining ingredients.

The asparagus I chose was skinny spring-time asparagus, which worked well blanched and tossed into the quiche whole.

If you are using thicker asparagus, I might suggest chopping the asparagus into bite sized pieces for easier slicing and eating. Hope you all are having a wonderful start to your week!

Three Cheese Asparagus Quiche

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Prep Time 45 mins

Cook Time 1 hr

Servings 1 quiche

Ingredients

  

_For the Crust_

• 1 ¾ cups all -purpose flour
• 12 tablespoons cold salted butter, cubed
• A pinch of salt
• A pinch of sugar
• 5 tablespoons ice water

_For the Filling_

• ½ lb asparagus tough ends removed (recommend very thin asparagus for this recipe)
• 1 shallot diced
• 1/3 cup chives minced
• 6 large eggs
• ¾ cup half and half
• 1 cup whole milk
• ½ cup grated gruyere cheese
• ½ cup grated parmesan cheese
• Salt and pepper to taste
• 3 oz herbed goat cheese

Instructions

 

To make the Crust

• Combine flour, salt, and sugar in a food processor with blade attachment. Pulse briefly to combine.
• Add 12 tablespoons of very cold butter, cut into cubes.
• Pulse until mixture resembles the texture of coarse meal.
• With food processor on, drizzle in 5 tablespoons of ice water, gradually, until dough just comes together.
• Turn out dough and form into a disc. Wrap in plastic.
• Refrigerate for about 15 minutes, then turn out disc onto floured surface and roll until it is about 1/8 inch thickness.
• Carefully drape dough into pie plate and crimp edges as desired. Remove excess dough (there will be a decent amount of extra).
• Poke crust all over with a fork and place in freezer until ready to use.

To make the filling

• Preheat the oven to 400 degrees F.
• Bring a pot of water to boil on the stove. While waiting for water to boil, prepare a separate large mixing bowl with an ice bath.
• When water is boiling, add asparagus and blanch for 2 minutes, or until asparagus is bright green and slightly flexible, and then immediately transfer it to your ice bath to stop the cooking.
• Once the asaparagus is chilled, remove to a kitchen towel to drain and dry. Set aside.
• Next, in a large mixing bowl combine chives, shallot, eggs, half and half, milk, grated gruyere, grated parmesan, and a pinch of salt and pepper.
• Whisk thoroughly to combine ingredients.
• Remove frozen pie crust and pour the egg mixture into the crust.
• Arrange the asparagus evenly throughout the filling.
• Finally, dot the top of the quiche with pieces of herbed goat cheese.
• Bake for 50-60 minutes, or until quiche is puffed, golden, and cooked through.
• Allow to cool before serving.

Did you make this recipe? Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. Happy cooking!