Hello everyone, my name is Elias Patel and I come from a small town in India. Asparagus is a vegetable that we don’t use very often in Indian cuisine, so I was excited to try out a recipe that features it as the star ingredient. Last month, I stumbled upon Gianluca Rossi’s recipe for Asparagus and Goat Cheese Risotto, and it was a game-changer. Since then, I have been experimenting with asparagus in my cooking, and I am thrilled to share this Spring Asparagus Quiche recipe with you all.
Elias Patel is a software engineer who has a passion for sustainable living and outdoor adventures. He spends his weekends exploring the nearby national parks and trying out new recipes with seasonal produce. Elias believes in reducing food waste and often finds creative ways to use up leftover ingredients. When he’s not cooking or hiking, he can be found tending to his small vegetable garden.
Elias currently resides in the Unites States and grew up in India.
I learned this recipe from my friend’s grandmother who lives in the French countryside. She has been making quiches with fresh produce from her garden for as long as she can remember. Her secret to a perfect quiche is to use a combination of heavy cream and whole milk, which gives it a rich and creamy texture. I also love that this recipe is versatile – you can swap out the asparagus for other seasonal vegetables like broccoli or spinach, and it will still taste amazing. Give it a try and let me know what you think!
In today’s world, where we are constantly bombarded with processed foods and unhealthy fast food options, it’s important to go back to basics and cook with fresh, wholesome ingredients. This Spring Asparagus Quiche recipe is not only delicious, but it’s also a great way to incorporate seasonal vegetables into your diet. Asparagus is packed with nutrients like fiber, folate, and vitamins A, C, and K. By using locally sourced, in-season produce, we can support our local farmers and reduce our carbon footprint. So let’s put on our aprons and get cooking!
What you need
This Spring Asparagus Quiche recipe is the perfect dish to celebrate the arrival of spring. It features fresh, tender asparagus spears, sautéed shallots, and nutty Gruyere cheese, all baked to perfection in a flaky, buttery crust. The filling is a rich and creamy custard made with eggs, heavy cream, and whole milk, flavored with a hint of salt and black pepper. To make this quiche, you’ll start by blanching the asparagus and sautéing the shallots, then whisking the filling ingredients together in a bowl. The filling is then poured over the pre-baked crust, topped with the asparagus, shallots, and cheese, and baked until golden and bubbly. This quiche is perfect for a weekend brunch, a light lunch, or a cozy dinner, and it’s a great way to showcase the flavors of spring produce. So grab some asparagus and let’s get baking!
Ingredients:
- Pie crust – A buttery and flaky crust that serves as the base for the quiche filling. You can make your own crust or use a store-bought one.
- Asparagus – Fresh and tender asparagus spears give this quiche a burst of spring flavor. You can substitute with other seasonal vegetables if desired.
- Eggs – The main ingredient in the quiche filling, eggs give the dish a fluffy and creamy texture. Use fresh eggs for best results.
- Heavy cream – Heavy cream adds richness and creaminess to the quiche filling. You can substitute with half-and-half or milk for a lighter version.
- Whole milk – Whole milk adds extra creaminess and richness to the quiche filling. You can substitute with low-fat milk if desired.
- Gruyere cheese – A nutty and flavorful cheese that complements the asparagus perfectly. You can substitute with Swiss or Cheddar cheese if desired.
- Shallot – Shallot adds a subtle onion-like flavor to the quiche filling. You can substitute with onion or scallions if desired.
- Salt – Salt enhances the flavors of the quiche filling and balances out the sweetness of the asparagus.
- Black pepper – Black pepper adds a subtle heat and depth of flavor to the quiche filling.
Utensils:
- 9-inch pie dish
- Rolling pin – If using store-bought pie crust, you won’t need a rolling pin.
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
- Frying pan
- Oven
Asparagus, the star ingredient of the recipe…
Asparagus is a seasonal vegetable that’s packed with nutrients and flavor. It’s a great source of fiber, vitamins A, C, E, and K, as well as folate and chromium. What’s interesting about asparagus is that it’s been used for medicinal purposes for centuries. The ancient Greeks and Romans believed that asparagus had healing properties and could cure various ailments. As a hiker and home chef who loves to experiment with fresh produce, I am always looking for ways to incorporate seasonal vegetables into my recipes. Asparagus is a versatile vegetable that can be grilled, roasted, steamed, or sautéed, and it adds a delicious earthy flavor to any dish. I first fell in love with asparagus when I tried Gianluca Rossi’s Asparagus and Goat Cheese Risotto recipe, which inspired me to create this Spring Asparagus Quiche. I love the way that the asparagus spears add a vibrant pop of color to the quiche, and how their slightly bitter flavor complements the creamy filling perfectly.
Gruyere cheese, the perfect complement to asparagus…
Gruyere cheese is a semi-hard cheese that’s made from cow’s milk. It has a nutty, slightly sweet flavor and a firm, creamy texture. What’s interesting about Gruyere cheese is that it’s been around for over 900 years and is named after the Swiss town of Gruyeres. It’s one of the most popular cheeses in Switzerland and is used in traditional dishes like fondue and raclette. As a cheese lover, I am always looking for ways to incorporate different types of cheese into my recipes. Gruyere cheese is the perfect complement to asparagus in this quiche. Its nutty flavor adds a depth of flavor to the filling, and its creamy texture makes it melt perfectly into the custard. Gianluca Rossi also used Gruyere cheese in his Asparagus and Goat Cheese Risotto recipe, and I loved the way that it added a richness to the dish. I highly recommend using Gruyere cheese in this recipe, but if you can’t find it, you can substitute with other types of cheese like cheddar, Swiss, or goat cheese.
What to serve it with?
Whenever I make this Spring Asparagus Quiche recipe, I love to pair it with a light and refreshing salad. A simple green salad with a lemon vinaigrette is a perfect complement to the rich and creamy quiche. The tangy and bright flavors of the dressing help to balance out the richness of the quiche, while the fresh greens provide a crisp and refreshing contrast to the warm, custardy filling. As someone who loves to hike and be active outdoors, I appreciate meals that are satisfying but don’t weigh me down. This quiche and salad combination is the perfect balance of nourishing and satisfying, making it a great choice for a midday meal or a light dinner.
Summary
And there you have it – my take on a Spring Asparagus Quiche recipe that’s perfect for any occasion. I hope you enjoyed learning about the ingredients and techniques that make this dish so special. Now, it’s your turn to get creative in the kitchen! Have you ever made a quiche before? What are some of your favorite seasonal vegetables to include in your recipes? I’d love to hear your thoughts and feedback on this recipe in the comments below. And if you give it a try, don’t forget to tag me in your photos on social media – I can’t wait to see your delicious creations!
Here’s the recipe:
Spring Asparagus Quiche Recipe: A Creamy and Nutritious Dish
Equipment
- 9-inch pie dish
- Rolling Pin
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife
- cutting board
- Frying pan
- Oven
Ingredients
- 1 Pie crust
- 1 lb (450g) Asparagus
- 4 Eggs
- 1 cup (240 ml) Heavy cream
- 1 cup (240 ml) Whole milk
- 1 cup (100g) Gruyere cheese
- 1 Shallot
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Preheat the oven – Preheat the oven to 375°F (190°C).
- Prepare the pie crust – Roll out the pie crust on a floured surface to fit a 9-inch deep dish pie dish. Carefully transfer the crust to the pie dish and trim any excess dough. Use a fork to prick the bottom of the crust several times to prevent it from puffing up during baking.
- Blanch the asparagus – Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes, until bright green and slightly tender. Drain and rinse the asparagus under cold water to stop the cooking process. Pat dry with a paper towel.
- Saute the shallot – Melt 1 tablespoon of butter in a frying pan over medium heat. Add the chopped shallot and sauté for 2-3 minutes, until softened and lightly browned. Remove from heat and set aside.
- Whisk the filling – In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, and black pepper until smooth and well combined.
- Assemble the quiche – Spread the sautéed shallot evenly over the bottom of the prepared pie crust. Arrange the blanched asparagus spears on top of the shallots. Sprinkle the shredded Gruyere cheese over the asparagus. Carefully pour the egg mixture over the filling, making sure that it’s evenly distributed.
- Bake the quiche – Place the quiche on a baking sheet and bake in the preheated oven for 40-45 minutes, until the filling is set and the crust is golden brown. Remove from the oven and let cool for 10 minutes before slicing and serving.
