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.

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Asparagus Quiche

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

Pastry

  1. 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. 2

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

  3. 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. 1

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

  2. 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. 3

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

  4. 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

Comments

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Made this for dinner tonight and it was delicious! A little bit of work but well worth it. Thanks for the recipe. :)

5

AnneMarie