I don’t know about you, but I have a (possibly) unhealthy obsession with all things egg-y and buttery. Hence quiche is something that I love, love, love to make.
Add in some delicious spring asparagus, some chives, and 3 varieties of cheese, and you have one happy camper in The Gourmet Gourmand kitchen.This quiche recipe includes a recipe for the home-made crust, but if you find yourself short on time, you can definitely substitute with a pre-made pie crust.
The filling for quiches can really be anything. Having a solid recipe for a basic egg-custard filling is a great place to start, and then you can pile on lots of different ingredients and toppings.
For a standard pie-tin size, I found that a 6 egg to 1 and 3/4 cups of dairy was the sweet spot for the filling. This ratio creates a light, fluffy, and custard-like filling that just holds together the remaining ingredients.
The asparagus I chose was skinny spring-time asparagus, which worked well blanched and tossed into the quiche whole.
- 1 ¾ cups all -purpose flour
- 12 tablespoons cold, salted butter, cubed
- A pinch of salt
- A pinch of sugar
- 5 tablespoons ice water
- ½ lb asparagus, tough ends removed (recommend very thin asparagus for this recipe)
- 1 shallot, diced
- 1/3 cup chives, minced
- 6 large eggs
- ¾ cup half and half
- 1 cup whole milk
- ½ cup grated gruyere cheese
- ½ cup grated parmesan cheese
- Salt and pepper, to taste
- 3 oz herbed goat cheese
- Combine flour, salt, and sugar in a food processor with blade attachment. Pulse briefly to combine.
- Add 12 tablespoons of very cold butter, cut into cubes.
- Pulse until mixture resembles the texture of coarse meal.
- With food processor on, drizzle in 5 tablespoons of ice water, gradually, until dough just comes together.
- Turn out dough and form into a disc. Wrap in plastic.
- Refrigerate for about 15 minutes, then turn out disc onto floured surface and roll until it is about 1/8 inch thickness.
- Carefully drape dough into pie plate and crimp edges as desired. Remove excess dough (there will be a decent amount of extra).
- Poke crust all over with a fork and place in freezer until ready to use.
- Preheat the oven to 400 degrees F.
- Bring a pot of water to boil on the stove. While waiting for water to boil, prepare a separate large mixing bowl with an ice bath.
- When water is boiling, add asparagus and blanch for 2 minutes, or until asparagus is bright green and slightly flexible, and then immediately transfer it to your ice bath to stop the cooking.
- Once the asaparagus is chilled, remove to a kitchen towel to drain and dry. Set aside.
- Next, in a large mixing bowl combine chives, shallot, eggs, half and half, milk, grated gruyere, grated parmesan, and a pinch of salt and pepper.
- Whisk thoroughly to combine ingredients.
- Remove frozen pie crust and pour the egg mixture into the crust.
- Arrange the asparagus evenly throughout the filling.
- Finally, dot the top of the quiche with pieces of herbed goat cheese.
- Bake for 50-60 minutes, or until quiche is puffed, golden, and cooked through.
- Allow to cool before serving.