Fluffy Asparagus Quiche
User Reviews
5
Fluffy Asparagus Quiche
Description
This quiche starts with a simple dough made from all-purpose flour, salt, olive oil, and cold water, pressed thinly into mini tart pans or a single pie dish. The crust becomes flaky and light from the gentle mixing and thin pressing. Asparagus stalks are trimmed and blanched for about a minute, which keeps their vibrant color and prevents sogginess. They are then cooled rapidly in ice water and sliced before use.
The filling consists of beaten eggs, half and half, minced garlic, crumbled feta cheese, and seasoning with salt and pepper. The asparagus pieces are mixed into the filling, which is poured into the crust-lined pans and baked until set. The result is a softly set custard with tender asparagus bites and bursts of salty feta flavor.
Served warm or at room temperature, this quiche can function as a light lunch, brunch dish, or appetizer. The preparation allows for making multiple mini quiches for portion control or a larger single quiche for sharing.
Ingredients
- 4 egg
- 4-6 asparagus ends trimmed, stalks
- 2 cloves garlic minced
- 1/3-2/3 cup feta cheese plus extra to garnish, crumbled
- ⅔ cup half and half
- salt to taste
- black pepper to taste
EASY QUICHE CRUST
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ cup olive oil
- ¼ cup water ice cold
Instructions
- Pre-heat oven to 350 degrees F.
- First make the crust by mixing the flour and salt with fork.
- In a separate bowl, beat the oil and water with a whisk or fork to thicken.
- Pour into flour and mix gently with a fork. [just until mixed; don't overwork it]
- Divide dough into 4 equal parts and press each flat on a solid surface.
- You'll want to press the dough super thin so it comes out flaky and magical.
- Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper.
- Making one big quiche instead? Press the dough into a 9-10 inch pie dish.
- Next start on your asparagus.
- Trim the ends and blanch in a thin layer of boiling water for about a minute or so, just long enough to turn the stalks bright green and tender. Immediately plunge the spears in an ice bath or rinse with super cold water to halt the cooking process [no soggy spears here!] Slice the spears into thin diagonal cuts... or pretty much any way you feel like slicing them! Just not super thick.
- Beat the eggs until the yolks and whites are incorporated and add your half and half.
- Add a little salt ad pepper to taste.
- Top the crust with minced garlic, veggies, and feta and pour in egg mixture.
- Bake at 350F for 30-35 minutes.
- Crumble a little feta on top and serve.
- If you're feeling feisty, top with a drizzle hot sauce and a barley-there sprinkle of red pepper flakes for an early morning pick-me-up... aka a mondo kick in the tastebuds=) You know you love it!
Notes
- Nutrition information is estimated and should be adjusted as needed based on ingredient brands and measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4mini quiche
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 12g | 24% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 190mg | 63% |
| Sodium | 511mg | 21% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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