Asparagus Quiche

Asparagus Quiche

When brunch is served, a classic quiche often finds its place on the table. This particular quiche offers a delicate balance of asparagus, cheese, and egg, baked in a buttery, flaky crust that’s sure to satiate the most discriminating tastes. A touch of curry and cayenne pepper give it an extraordinary flavor and subtle bite.
Asparagus Quiche

Ingredients

Pastry

  1. 1 ¼ cups all-purpose flour
  2. ¼ teaspoon salt
  3. 6 Tablespoons Challenge Unsalted Butter, cold and cut into ½-inch cubes
  4. 3 ½ Tablespoons ice water

Filling

  1. ¾ - 1 pound fresh asparagus spears, cleaned and cut into ¾-inch pieces (2-2½ cups)
  2. 3 Tablespoons Challenge Unsalted Butter
  3. ½ teaspoon curry powder
  4. ⅛ teaspoon ground cayenne pepper
  5. 1 cup chopped onions
  6. 4 large eggs
  7. ¾ cup milk
  8. 1 teaspoon salt
  9. 5 ounces (1 ¼ cups) shredded monterey jack cheese

Directions

Pastry

  1. Step 1

    Combine flour and salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl). Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.

  2. Step 2

    Add water and mix just until dough comes together. Put dough in a plastic bag and chill 30 minutes.

  3. Step 3

    Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.

Filling

  1. Step 1

    Blanch asparagus for 4-5 minutes in boiling water, cool in ice water, drain and set aside.

  2. Step 2

    Melt butter in a small sauté-pan over medium heat. Add curry and cayenne pepper; cook one minute. Sauté onion in curry butter until soft and most of the moisture has evaporated; set aside to cool.

  3. Step 3

    In a small bowl beat, eggs, milk and salt.

  4. Step 4

    Preheat oven to 375°F. Sprinkle cheese into chilled pastry shell. Spread onion mixture and asparagus over the cheese. Pour egg mixture over the top. Bake 30-35 minutes or until custard is set and golden.

Source: Challenge Home Economist

Nutritional Info: Total Calories: 420, Calories from Fat:258, Total Fat: 28.7g, Saturated Fat:16.9g, Cholesterol: 210mg, Sodium: 796mg, Total Carbohydrate: 26.2g, Dietary Fiber: 2.5g, Sugars: 3.9g, Protein: 15.9g

Ratings & Reviews

Add a Review

More information about text formats

Filtered HTML

  • Lines and paragraphs break automatically.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <ul> <ol> <li> <div> <blockquote> <h3> <h4> <h6> <p> <br>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.