Description
This Asiago Asparagus Quiche is a rich and savory dish featuring tender asparagus, sweet sautéed onions, and nutty Asiago cheese baked in a flaky homemade crust. Perfect for brunch, lunch, or a light dinner.
Ingredients
- For the dough
- 3.5 oz all-purpose flour
- 3 oz whole wheat flour
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup water
- For the filling
- 1 tsp olive oil
- 3/4 onion, finely diced
- 12 oz asparagus, trimmed and cut into 1-inch pieces
- 2 garlic cloves, minced
- 2.5 oz Asiago cheese, freshly grated
- For the custard
- 4 eggs, room temperature
- 1 cup milk
- 1 tbsp Dijon mustard
- 1 tsp thyme
- 1/2 tsp salt
- 1/8 tsp pepper
- Pinch of ground nutmeg
Instructions
- Combine all-purpose flour, whole wheat flour, and salt in a food processor. Add olive oil and water and pulse until the mixture resembles moist breadcrumbs. Knead gently into a ball, wrap in plastic wrap, and let rest at room temperature for 1 hour.
- Prepare the filling ingredients: finely dice the onion, trim and cut the asparagus into 1-inch pieces, mince the garlic, and grate the Asiago cheese.
- Preheat oven to 375°F (190°C). Roll the dough into an 11-inch circle about 1/8-inch thick and place it into a 9-inch pie dish. Fold the edges and crimp.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 20 minutes, then remove the weights and bake another 10 minutes until lightly golden.
- Heat olive oil in a skillet over medium heat. Cook the diced onion for about 5 minutes until soft.
- Add asparagus and cook for another 5 minutes until slightly tender. Stir in the garlic and cook for 1 minute until fragrant.
- Spread the sautéed vegetables evenly over the pre-baked crust and sprinkle grated Asiago cheese over the top.
- In a bowl, whisk together eggs, milk, Dijon mustard, thyme, salt, pepper, and nutmeg until smooth.
- Pour the custard mixture over the vegetables and cheese, filling about 1/2 inch from the rim.
- Bake for 30–35 minutes until the custard is set but slightly jiggly in the center and the top is golden.
- Let the quiche rest for 15 minutes before slicing and serving.
Notes
- Freshly grated Asiago melts smoother than pre-shredded cheese.
- Slightly undercook the vegetables before baking to prevent them from becoming mushy.
- The quiche tastes even better when allowed to cool slightly before serving.
- Prep Time: 55 minutes
- Cook Time: 1 hour 45 minutes
- Category: Breakfast, Brunch
- Method: Bake
- Cuisine: American