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.


40 minutes


35 minutes







  • 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



  • 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

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

  • 3

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


  • 4

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

  • 5

    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.

  • 6

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

  • 7

    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.

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