Go Back
+ servings
Two freshly baked asparagus quiche in quiche baking dishes.
Print Recipe
No ratings yet

Asparagus Quiche

Asparagus quiche made with ricotta cheese and chevre in place of heavy cream, and seasoned with chives and thyme.
Prep Time40 minutes
Cook Time50 minutes
chilling quiche crust30 minutes
Total Time2 hours
Course: Breakfast / Brunch
Cuisine: French
Keyword: asparagus ricotta quiche
Servings: 8
Calories: 280.6kcal
Author: Susan Pridmore

Ingredients

Quiche Shell

  • 5 ounces all-purpose flour
  • 4 ounces unsalted butter very cold, sliced into ¼″ sections
  • teaspoon kosher salt
  • ½ tablespoon white wine vinegar
  • 2 tablespoons ice water or more for the dough to come together

Asparagus Quiche Filling

  • 1 tablespoon unsalted butter
  • 1 small leek, while and light green parts only thinly sliced
  • 2 tablespoons minced shallots
  • 1 cup chopped asparagus about 3 or 4 asparagus
  • 2 large eggs
  • ½ cup ricotta cheese
  • ¼ cup chevre
  • 1 tablespoon Parmesan cheese
  • ¼ cup whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon lemon zest
  • 1 tablespoon minced chives
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 5 asparagus whole sliced in half lengthwise
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice

Instructions

Quiche Crust

  • Pro-tip: Go to this post on how to make a perfect, flaky pie crust for photos, tips and details for making your own crust for pies or quiche. Otherwise, follow the below steps.
  • Place the flour and salt into the bowl of a food processor. Pulse a couple of times.
  • Add the butter all at once and pulse about 10 times until the butter is the size of small peas. Add the vinegar and 2 tablespoons of water and pulse a few times. Test the dough by pinching it. If it sticks together well when pinched, you’ve added enough water. If not, add additional water.
  • Dump the dough mixture, including loose flour, onto a work area. Smear the dough across your work surface, using the palm of one hand. Do this three times. This helps to create fabulous layers of a flaky, buttery crust.
  • Form into a disk, wrap in wax paper or plastic, and chill in the refrigerator for 30 minutes.
  • Roll out to ⅛″ thickness between two pieces of wax paper.
    Peel off the wax paper and carefully drape the dough into a quiche dish or pie plate. Tuck it into the corners, and cut off any excess dough. Using your fingers or the floured end of a round-handled wooden spoon, flute the dough.
    Chill until you’re ready to bake.
  • Preheat the oven to 425˚F.
    Prick the bottom of the crust with a fork numerous times. This is called docking, and helps prevent the dough from billowing upwards in the oven.
    Bake for 10 minutes. It will be very lightly browned. If the pastry starts to billow up, just poke it a few more times with the fork, and press it down using a towel.
    Pro-tip: Another option is to 'blind bake' the crust. Cut a circle of parchment paper to fit into the bottom of the crust. It doesn't need to be exact. Cover the bottom with pie weights or dried beans. This prevents it from billowing up as well. Once the sides begin to brown, remove the pie weights and bake until lightly browned on the bottom.

Quiche Filling

  • Preheat the oven to 350˚F.
  • Melt the butter in a medium saute pan over medium heat. Add the leeks, shallot, and chopped asparagus to the pan and sauté until the leeks and asparagus begin to soften.
    Spread on the base of the pre-baked quiche shell.
  • Whisk together the eggs, cheeses, milk, mustard, lemon zest, chives, thyme, salt, and pepper in a medium bowl. Pour over the sautéed vegetables.
  • Toss the asparagus spears in a little olive oil and lemon juice and arrange across the top of the quiche.
  • Bake for 40 minutes or until set. Remove from the oven and let sit for 15 minutes before serving.
    Pro-tip: The additional sitting time allows the eggs to set up before serving.

Nutrition

Calories: 280.6kcal | Carbohydrates: 18g | Protein: 8g | Fat: 20g | Saturated Fat: 11.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.1g | Trans Fat: 0.5g | Cholesterol: 93.2mg | Sodium: 263.8mg | Potassium: 163.2mg | Fiber: 1.5g | Sugar: 1.8g | Vitamin A: 1071IU | Vitamin C: 5.5mg | Calcium: 91.1mg | Iron: 2.3mg