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Creamy Asparagus and Gruyere Quiche

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A comforting and elegant quiche featuring a flaky homemade crust, fresh asparagus, and nutty Gruyere cheese, perfect for brunch or a cozy weekend treat.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 3 to 4 tablespoons (45–60 ml) ice-cold water
  • 1/4 teaspoon salt (for crust)
  • 1 bunch (about 12 spears) fresh asparagus, trimmed and blanched
  • 1 cup (100g) shredded Gruyere cheese
  • 3 large eggs, at room temperature
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1/2 teaspoon salt (for filling)
  • 1/4 teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)
  • 1 small shallot, finely minced (optional)
  • 1 tablespoon olive oil or butter for sautéing shallots

Instructions

  1. Make the crust: In a large bowl or food processor, combine flour and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add ice-cold water, one tablespoon at a time, mixing gently until dough just comes together. Do not overwork.
  2. Chill the dough: Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare asparagus: Trim tough ends off asparagus and blanch in boiling salted water for 2-3 minutes until bright green and just tender. Transfer immediately to ice water to stop cooking.
  4. Sauté shallots (optional): Heat olive oil or butter over medium heat, add minced shallots, and cook until translucent, about 2 minutes. Set aside to cool.
  5. Roll out dough: On a lightly floured surface, roll chilled dough to about 12 inches (30 cm) diameter and 1/8 inch (3 mm) thick. Transfer to tart pan, press into edges, trim excess, and prick bottom with fork.
  6. Blind bake crust: Chill crust in fridge for 15 minutes. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake another 5 minutes until lightly golden.
  7. Make custard filling: Whisk eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth. Stir in shredded Gruyere and sautéed shallots.
  8. Assemble quiche: Arrange blanched asparagus evenly over prebaked crust. Pour custard mixture over asparagus without overflowing.
  9. Bake quiche: Bake at 350°F (175°C) for 35-40 minutes until custard is set but slightly jiggly in center and top is lightly golden.
  10. Cool and serve: Let quiche rest at least 10 minutes before slicing to firm up filling.

Notes

Keep all ingredients cold for a flaky crust. Blind bake crust to avoid sogginess. Do not overfill quiche. Pull from oven when custard is just set with slight jiggle. Cover crust edges with foil if browning too fast. Let quiche rest before slicing for cleaner cuts.

Nutrition

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

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