Breakfast Foods

Asparagus Quiche

Name: Asparagus Quiche
Prep time: 40 minutes
Cook time: 35 minutes
Yield: 6

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.

Prep

40 minutes

Cook

35 minutes

Servings

Level

Medium

Ingredients

Pastry

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

Filling

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

Directions

Pastry

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.

Filling

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.