Quiche with Asparagus and Onions

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Quiche with Asparagus

 and Onions



Prep Time: 30  to 45 minutes

Cook Time: 45 minutes

Yield: serves 6 


Ingredients:

  • 1 unbaked Flaky Pie Crust 
  • 3 large eggs
  • 1 bundle of asparagus 
  • 3 medium brown onions
  • 1/2 cup whole milk
  • 1/2 cup heavy cream or 
  • 1/4 teaspoon each salt and pepper*
  • 1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere


Instructions:

  1. Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. 
  2. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, fold the excess dough backover the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
  3. While the crust is chilling, preheat oven to 375°F (190°C).
  4. Partially blind bake: Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. 
  5. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. 
  6. While baking the crust, prepare the asparagus, clean them and cut out the hard part and cook them with the vapour pot for about 15 to minutes. When done Cut them into small rounds until to the tip
  7. Clean and cut the onions into thin rounds, sauté them in a pan with warm oil. Caramelised them in medium heat until golden brown. Stir them from to time to time as they are easily to burn.
  8. Remove the pre bake crust from the oven and set aside.
  9. Reduce oven temperature to 350°F (180°C)
  10. In a large bowl with a handmixer or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
  11. Begin filling the half bake pastry with the caramelised onion first then the  cooked asparagus evenly. Lastly pour in the egg mixture spread it well.
  12. Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving-it's fantastic at room temperature!
  13. This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.


Notes: Make Ahead & Freezing

Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the crust ahead of time too. See end of step 2. To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.

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