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Creamy Asparagus Gruyere Quiche Recipe Easy Homemade Flaky Crust

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A quick and easy quiche featuring a flaky buttery crust, tender asparagus, and rich Gruyere cheese for a creamy, satisfying meal perfect for spring or anytime.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 1/4 teaspoon salt
  • 1 bunch (about 1 lb / 450g) fresh asparagus, trimmed and blanched or steamed
  • 1 cup (100g) Gruyere cheese, shredded
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • Salt and freshly ground black pepper, to taste
  • A pinch of freshly grated nutmeg (optional)
  • 1 tablespoon olive oil or butter, for sautéing asparagus (optional)

Instructions

  1. In a large bowl, combine flour and salt. Cut in cold, cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs with visible pea-sized butter bits.
  2. Add ice water one tablespoon at a time, stirring gently until dough just holds together. Avoid overmixing.
  3. Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Trim woody ends off asparagus and blanch in boiling salted water for 2 minutes until bright green and slightly tender. Transfer to ice water to stop cooking, drain and pat dry. Alternatively, sauté asparagus in olive oil or butter for 4-5 minutes.
  5. Preheat oven to 375°F (190°C).
  6. Lightly flour work surface and roll chilled dough into a 12-inch (30cm) circle. Transfer to 9-inch tart pan, press into edges without stretching, trim excess dough, and prick bottom with fork.
  7. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 5 minutes until crust starts to turn golden.
  8. In a medium bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg. Stir in shredded Gruyere cheese.
  9. Spread asparagus evenly over pre-baked crust. Pour egg and cheese mixture over asparagus.
  10. Bake for 35-40 minutes until filling is set but slightly jiggly in center and top is golden.
  11. Let quiche cool for at least 10 minutes before slicing to allow custard to firm up.

Notes

Keep butter cold when making crust to ensure flakiness. Blind bake crust to prevent soggy bottom. Use room temperature eggs and dairy for smooth custard. Remove quiche when center is slightly jiggly to avoid overcooking. Pat asparagus dry to reduce moisture. Sauté asparagus with garlic or shallots for extra flavor.

Nutrition

Keywords: quiche, asparagus, Gruyere, flaky crust, spring recipe, brunch, easy quiche, homemade crust

Find it online: https://tempotaste.com/creamy-asparagus-gruyere-quiche-recipe-easy-homemade-flaky-crust/