Spring is asparagus season! One of the best ways to enjoy it for brunch, lunch or a light dinner is as part of a delicious, creamy quiche, like this Asparagus and Caramelized Onion Quiche!
This quiche is easy to make and oh-so-very satisfying when paired with a glass of cold, crisp, white wine and a salad of tender spring greens. Perfect throughout spring season and such a great dish for a Mother’s Day celebration!
Asparagus and Caramelized Onion Quiche
Prep time
Cook time
Total time
A delicious light lunch, especially during the Spring season!
Author: Marilena Leavitt
Recipe type: Quiche
Cuisine: French
Serves: 6
Ingredients
- 1½ cups AP flour
- ½ tsp. salt
- ½ cup cold butter, cut into pieces
- 4 TBSP. ice cold water
- 2 TBSP. butter
- 2 TBSP. olive oil
- 2 lrg. onions, finely chopped
- --- --- salt and freshly ground pepper, to taste
- ½ lb. fresh asparagus, trimmed
- 1 TBSP. fresh tarragon, minced
- 3 lrg. eggs
- 8 oz. cream (heavy or light)
- 1 cup Gruyere, Swiss or Fontina cheese, coarsely grated
- 1 TBSP. flour
- ½ tsp. salt
- ¼ tsp. freshly ground pepper
Instructions
- For the crust: Process the flour, salt and the butter in the bowl of a food processor until the mixture resembles coarse meal. With the motor running, slowly add the water. Pulse until the dough just starts to hold together (no more than 30 seconds – do not over-process). Gather the dough into a flat disk and wrap in plastic. Refrigerate for at least an hour or overnight. (This dough freezes very well for up to a month.)
- As the dough chills, prepare the filling. In a heavy skillet, add the butter and olive oil. When the butter is melted, add the chopped onions, along with some salt and pepper. Cook over medium heat, stirring occasionally, until the onions are very soft and nicely caramelized. Remove them from the heat and reserve.
- Trim the asparagus by removing the tough ends and discarding them. Slice them on the diagonal into ½”-1” pieces. Using the same heavy skillet, sauté them briefly for a few minutes and add them to the onions. Reserve the top part of a few asparagus spears and set them aside.
- Preheat the oven to 400 °F.
- Roll out the chilled dough (as quickly as possible) between two pieces of plastic wrap, to form a 10” round. Drape the dough over a 9” fluted tart plate and press it lightly into the bottom and sides of the pan, folding the top inward. Prick the bottom of the dough with a fork and blind bake for 10 minutes, using parchment paper and pie weights to keep the crust in place and to keep it from bubbling. Remove the weights and the parchment paper and bake for two more minutes. Remove the quiche shell from the oven. Reduce the heat to 375 °F.
- For the custard: In a bowl, whisk together the eggs, the cream and the grated cheese with the 1 TBSP. of flour and the salt and pepper. Add the cooled onion-asparagus mixture and the tarragon to the egg mixture and stir to combine.
- Pour the custard mixture into the quiche shell. Arrange the asparagus spears decoratively on top. Bake for about 30 minutes, or until the filling feels firm to the touch and the shell is puffed and browned. Place on a wire rack to cool before slicing and serving.
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