Spring Asparagus Quiche (Printable)

Tender asparagus and Gruyère in a flaky buttery crust with caramelized shallots—ideal for brunch or a light lunch.

# What You'll Need:

→ For the crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon fine salt
04 - 3 to 4 tablespoons ice water

→ For the filling

05 - 1 tablespoon olive oil
06 - 2 large shallots, thinly sliced
07 - 9 ounces fresh asparagus (about 1/2 pound), trimmed and cut into 1-inch pieces
08 - 1 cup Gruyère cheese, grated
09 - 4 large eggs
10 - 1 cup heavy cream
11 - 1/2 cup whole milk
12 - 1/2 teaspoon fine sea salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch ground nutmeg

# How-To Steps:

01 - In a large bowl combine the flour and salt. Cut in the cold, cubed butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough holds together. Form into a disc, wrap tightly and refrigerate for at least 30 minutes.
02 - Set oven to 375°F (190°C) and position a rack in the center.
03 - On a lightly floured surface roll the chilled dough to fit a 9-inch tart or pie pan. Gently press the dough into the pan, trim the excess and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans.
04 - Bake the lined shell for 15 minutes. Remove the parchment and weights and return the shell to the oven for 5 minutes more, until the crust is lightly golden. Transfer to a rack and allow to cool slightly.
05 - Warm the olive oil in a skillet over medium heat. Add the sliced shallots and cook, stirring frequently, until soft and golden, about 8 to 10 minutes. Remove from heat and set aside.
06 - Bring a pot of salted water to a boil. Add the asparagus pieces and cook for 2 minutes until bright and slightly tender. Drain and immediately plunge into cold water to stop cooking; pat dry.
07 - In a large bowl whisk together the eggs, heavy cream, whole milk, sea salt, black pepper and a pinch of nutmeg until smooth and homogenous.
08 - Evenly spread the caramelized shallots over the partially baked crust. Scatter the blanched asparagus and the grated Gruyère over the shallots.
09 - Carefully pour the egg and cream mixture over the filling. Bake for 35 to 40 minutes, until the center is just set and the top is lightly golden.
10 - Allow the tart to rest for 10 minutes before slicing. Serve warm or at room temperature, optionally with a simple green salad.

# Expert Advice:

01 -
  • This quiche works for brunch or lunch and is just as delicious at room temperature—so you can relax and enjoy your guests.
  • The flakiest buttery crust holds a rich, tender filling packed with flavor, and you can sneak in extra spring herbs if you like.
02 -
  • If you rush the crust and use warm butter or overwork the dough, it will bake up tough instead of flaky.
  • Letting the shallots cook low and slow is what gives them their caramel-sweet flavor—if you turn up the heat, they burn before softening.
03 -
  • Blind baking the crust is non-negotiable—it′s how you avoid a soggy bottom.
  • A tiny pinch of nutmeg goes a long way in making the custard truly luxurious—don′t skip it.
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