Description
Delicious Asiago Asparagus Quiche with a buttery, tender crust, sautéed asparagus and onions, and a creamy custard flavored with Dijon mustard, thyme, and nutmeg. Perfect warm or at room temperature.
Ingredients
- 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
- Filling:
- 1 tsp olive oil
- 3/4 onion, finely diced (1/4-inch pieces)
- 12 oz asparagus, trimmed and cut into 1-inch lengths
- 2 garlic cloves, minced
- 2.5 oz Asiago cheese, freshly grated
- 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 flours and salt in a food processor. Add olive oil and water; pulse until mixture resembles moist breadcrumbs. Knead into a ball, wrap in plastic, and rest at room temperature for 1 hour.
- Dice onion, trim and cut asparagus, and mince garlic. Grate Asiago cheese. Let eggs come to room temperature.
- Preheat oven to 375°F. Roll dough into an 11-inch circle, transfer to 9-inch pie dish, fold edges, line with parchment, fill with pie weights, and blind bake 20 minutes. Remove weights and bake 10 more minutes until pale golden.
- Heat olive oil in skillet over medium heat, cook onions 5 minutes until translucent. Add asparagus and cook 5 minutes until tender-crisp. Add garlic and cook 1 minute.
- Spread sautéed vegetables over blind-baked crust, scatter Asiago cheese evenly.
- Whisk eggs, milk, Dijon mustard, thyme, salt, pepper, and nutmeg. Pour custard over vegetables and cheese, filling to 1/2 inch from rim. Bake 30–35 minutes until set but slightly jiggly in center.
- Let quiche rest 15 minutes before slicing. Serve warm or at room temperature.
Notes
- Blind baking the crust prevents sogginess.
- Freshly grated Asiago melts smoother than pre-shredded.
- Vegetables are slightly undercooked before baking to avoid mushy texture.
- Resting quiche allows custard to fully set.
- Prep Time: 55 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: French/Italian