Asparagus Quiche
Ingredients
The crust
-
1 ¼
cups
all-purpose flour
-
2
teaspoons
superfine sugar
-
¼
teaspoon
salt
-
½
cup
cold unsalted butter
-
¼
cup
ice cold water
The filling
-
2
teaspoons
olive oil
-
1
bunch
asparagus, chopped
-
4
large
eggs
-
⅓
cup
milk
-
⅓
cup
heavy cream
-
¾
cup
freshly grated parmesan cheese
-
2
teaspoons
salt
-
½
teaspoon
pepper
-
1
green onion
thinly sliced
Instructions
- Prepare the crust by pulsing flour, sugar, and salt in a food processor, then add butter and pulse until crumbly.
- Drizzle in ice water and form the dough into a disk, then refrigerate for 30 minutes.
- Preheat the oven and roll out the dough to fit a 9-inch pie dish.
- Blind bake the crust with parchment and weights for 25 minutes, then remove weights and bake for an additional 10 minutes.
- Sauté asparagus in olive oil until tender, seasoning with salt and pepper.
- In a bowl, whisk together eggs, milk, cream, and parmesan cheese.
- Pour the egg mixture into the crust, add asparagus and green onions, and bake until the filling is set.
- Let the quiche cool slightly before slicing and serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
294
Total fat
21g
Total carbohydrates
17g
Total protein
9g
Sodium
948mg
Cholesterol
0mg
You might also like