Ingredients
Crust Ingredients
- 1½ cups whole-wheat pastry flour (or all-purpose flour)
- 10 tablespoons cold butter, cut into chunks
- 1 egg
- Water, 1 tablespoon at a time (optional, if crust seems dry)
Filling Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 1 clove garlic, minced
- 1 cup slender asparagus, cut into 1 to 1½-inch pieces (about 1 pound)
- 3 large eggs
- 1 cup half and half (or whole milk)
- ¾ teaspoon salt (or to taste)
- ½ teaspoon ground pepper (or to taste)
- 2 tablespoons chopped fresh basil (or thyme or tarragon)
- 1 cup shredded cheese (gruyere, sharp white cheddar, Swiss, or fontina)
- Grated parmesan cheese (optional, sprinkled on top before baking)
Instructions
- Make Crust: In a food processor, pulse the whole-wheat pastry flour and cold butter until the mixture resembles cornmeal. Add 1 egg and pulse until the dough forms a rough ball. If the dough feels too dry and crumbly, add water one tablespoon at a time until it holds together when pressed.
- Prepare Crust in Pan: Press the dough evenly over the bottom and 1¼ inches up the sides of a 9-inch springform pan or a deep dish pie pan. Place the crust in the refrigerator to chill while preparing the filling.
- Sauté Vegetables: Preheat the oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and asparagus pieces; cook for 3 to 5 minutes until asparagus is crisp-tender.
- Prepare Egg Mixture: In a large glass measuring bowl, whisk together the remaining 3 eggs, half and half, salt, and pepper. Stir in the chopped fresh herbs such as basil, thyme, or tarragon if desired.
- Assemble Quiche: Sprinkle the shredded cheese evenly over the bottom of the chilled crust. Arrange the sautéed vegetables over the cheese layer. Pour the egg mixture evenly over the vegetables and cheese. Optionally, sprinkle grated parmesan cheese on top for extra flavor.
- Bake: Place the quiche on the bottom rack of the preheated oven. Bake for 40 to 45 minutes, or until the filling is set and no longer jiggles when the pan is gently shaken.
- Cool and Serve: Remove the quiche from the oven and let it cool on a rack for at least 30 minutes. Run a knife around the edges to loosen the pan sides and remove the rim if using a springform pan. Serve warm or at room temperature, ideally alongside a fresh garden salad and good bread.
Notes
- Use whole-wheat pastry flour for a healthier crust or substitute all-purpose flour if preferred.
- If the crust dough is too dry, add water gradually to help it come together.
- Herbs can be substituted with thyme or tarragon depending on your flavor preference.
- Choose your favorite melting cheese such as Gruyere, sharp white cheddar, Swiss, or Fontina.
- Quiche can be served warm or at room temperature, making it ideal for make-ahead meals.
- To make slicing easier, allow the quiche to cool completely before cutting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
