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.
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 6 Tablespoons Challenge Unsalted Butter, cold and cut into ½-inch cubes
- 3 ½ Tablespoons ice water
- ¾ - 1 pound fresh asparagus spears, cleaned and cut into ¾-inch pieces (2-2½ cups)
- 3 Tablespoons Challenge Unsalted Butter
- ½ teaspoon curry powder
- ⅛ teaspoon ground cayenne pepper
- 1 cup chopped onions
- 4 large eggs
- ¾ cup milk
- 1 teaspoon salt
- 5 ounces (1 ¼ cups) shredded monterey jack cheese
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.
Add water and mix just until dough comes together. Put dough in a plastic bag and chill 30 minutes.
Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.
Blanch asparagus for 4-5 minutes in boiling water, cool in ice water, drain and set aside.
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.
In a small bowl beat, eggs, milk and salt.
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.