Asparagus Quiche

July 27, 2011

I am getting really far behind with posts! I’m making it my goal from today forward to post at least three times a week as long as I have recipes left to post. With all the fresh veggies we’re getting every weekend now, I want to make sure I’m posting seasonally relevant recipes in a timely fashion! Alas, we are beyond the short asparagus season, but this was too good not to share…

For Father’s Day this year we invited my parents over for dinner and I wanted to try something I’d never made before. I came across this asparagus quiche recipe in my Gourmet Today cookbook, and with all the fresh locally grown asparagus at the market available in mid-June, it was perfect! The quiche recipe and variations in my ATK Family Cookbook call for allowing the dough and the filling to rest or chill for long periods of time, and I always seem to crave quiche when I only have about an hour to make dinner. So this was actually the first time I’ve made quiche myself, even though I’d eaten it often growing up. I think it turned out really well for a first try; while some may look down on quiche (haha), my dad thoroughly enjoys it and we all thought this recipe was exceptional (especially with the expensive bottle of chardonnay we had received as a gift)!

Asparagus quiche

Note: you will need a 9-9.5 inch tart pan for this recipe.

The pastry dough may be made ahead and refrigerated for up to 1 day; let stand at room temperature to soften slightly before rolling out. The quiche can be baked up to 2 hours ahead; cool completely then keep loosely covered with plastic wrap at room temperature. If desired, reheat in 350 degree F oven until warm (15-20 minutes).

Serves 4



  • 1  cup all-purpose flour
  • 1/2  teaspoon salt
  • 3/4  stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes and chilled
  • 1 large egg, lightly beaten


  • 1  pound medium asparagus, trimmed
  • 1  tablespoon unsalted butter
  • 1  medium leek (white and pale green parts only), quartered lengthwise and cut crosswise into 1/3-inch-thick slices, washed well
  • 1 1/3  cups heavy cream
  • 2  large eggs
  • 2  teaspoons finely chopped fresh tarragon
  • 1  large egg, lightly beaten with 2  teaspoons water for egg wash


  1. Make the pastry: Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-sized) butter lumps. Drizzle evenly with egg and gently stir with a fork (or pulse in processor) just until a dough forms.
  2. Turn dough out onto a lightly floured surface and divide into 4 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough into a ball, then flatten into a 5-inch disk. Wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
  3. Meanwhile, make the filling: Cook asparagus in a 4- to 5-quart wide pot of boiling salted water (2 tablespoons salt), uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice water to stop the cooking, then drain and pat dry. Cut off and reserve tips (leave some stalk if asparagus is thin) and thinly slice stalks.
  4. Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides.Add leek with 1/4 teaspoon salt and cook, storring, until softened, 6 to 8 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat.
  5. Put a rack in middle of oven,  put a baking sheet on rack, and preheat oven to 375 degrees F.
  6. Whisk together cream, eggs, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  7. Assemble and bake: Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round. Fit dough into tart pan, pressing against sides of pan. Run rolling pin over top edge of pan to trim pastry flush with rim. Brush tart shell all over with egg wash. Spoon asparagus mixture into shell, spreading it evenly, then pour cream mixture over asparagus.
  8. Put tart pan on hot baking sheet and bake until filling is just beginning to set but is still loose on top, 20 to 25 minutes. Scatter asparagus tips over top, pressing lightly on them if necessary to help them settle into filling, and continue to bake until quiche is golden and just set but still slightly wobbly in center, about 30 minutes more (filling will continue to set as it cools).
  9. Cool quiche on baking sheet on a rack until warm, about 30 minutes. Remove rim of tart pan and serve quiche warm or at room temperature.

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