Asparagus quiche
8 servings
165 minutes
Asparagus quiche is an exquisite version of the classic French pie that combines a crispy crust with the tenderness of aromatic filling. This recipe, created in an author’s kitchen, highlights the freshness of green asparagus, adding lightness and sophistication to the dish. Corn flour, butter, and eggs create a rich creamy consistency, while Gruyère cheese adds zest. Baked to a golden crust, quiche becomes an ideal choice for leisurely breakfasts, light dinners, or festive gatherings. It can be served warm or chilled and pairs wonderfully with a glass of white wine. The history of quiche traces back to France, where this dish is traditionally made in the Lorraine region but takes on a modern authorial twist in this rendition.
1
The dough should be made two hours before you start making the pie. Sift the flour with salt into a bowl, add the butter cut into small pieces, and gently mix everything by hand. Add the egg yolk and knead the dough until it resembles bread crumbs. Then gradually pour in 300 ml of water, constantly stirring the dough until it becomes smooth. Sprinkle the table with flour, knead the dough well, roll it into a ball, place it on a plate, cover with a towel, and refrigerate for 2 hours.
- Wheat flour: 200 g
- Salt: to taste
- Butter: 90 g
- Egg yolk: 1 piece
- Milk: 500 ml
2
Boil the asparagus and cut it into 4 cm pieces. If using canned asparagus, just cut it.
- Green asparagus: 0.5 bunch
3
Grease the tart pan with butter — it should be about 25 cm in diameter and at least 4 cm high. Roll out the dough into a circle, place it at the bottom of the pan, and press it with your fingers so that it covers the entire bottom and sides of the pan. You can trim excess dough from the edge of the pan with a knife. Prick the dough at the bottom of the pan with a fork in several places and send it to a preheated oven at 180 degrees for 15 minutes until it turns golden brown.
- Peanut butter: 1 tablespoon
4
First, prepare the filling: pour milk into a pot and bring it to a boil, but do not let it boil over. Add cornmeal and cook for 3 minutes, stirring constantly. Remove the pot from the heat and stir in the grated cheese, leaving a handful to sprinkle on the finished pie.
- Milk: 500 ml
- Corn flour: 1 tablespoon
- Gruyere cheese: 100 g
5
Take the pie out of the oven, but do not turn it off. Whisk the eggs, grease the edges of the pie, and carefully mix the rest into the cheese mixture, season with salt, and place the filling on the pie. Arrange pieces of asparagus on the cheese mixture and press them in so that the asparagus doesn't dry out during cooking.
- Chicken egg: 3 pieces
- Salt: to taste
- Green asparagus: 0.5 bunch
6
Sprinkle the pie with the remaining cheese and bake for 15 minutes until it is appetizingly golden. Remove the quiche from the oven, transfer it to a plate, and serve immediately.
- Gruyere cheese: 100 g