This asparagus quiche is made with fresh asparagus and creamy goat cheese. It's a perfect dish to serve for brunch, lunch or dinner.
For the crust: (see note)
1 1/4cupsflourI used 3/4 cup white whole wheat and 1/2 cup all-purpose
6tablespoonsunsalted buttercold, cut into cubes
For the filling:
1small sweet yellow onionchopped
¼teaspoonkosher saltor to taste
1/8teaspoonfreshly ground black pepper
Make the crust:
Place flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (You can also make the pie dough by hand using a pastry blender.) Pulse a few times to combine. Add the cold butter cubes and pulse until the butter pieces are the size of peas. Add 3 tablespoons of ice water and pulse until the dough starts to come together. If the dough is too dry, add up to 1 tablespoon more ice water to help the dough come together.
Transfer dough to a lightly floured work surface and use a rolling pin to roll it out into a 12-inch circle. Wrap the dough halfway around the rolling pin and transfer to a 9-inch pie dish. Gently press the dough into the pie dish and trim excess dough around the edges. Fold the edges of the dough under, and crimp as desired with your fingertips.
Place the pie crust in the refrigerator while you prepare the filling.
Make the filling:
Preheat oven to 375 degrees F.
Trim the bottom ends off of the asparagus by holding one spear of asparagus at each of its two ends and bending it until it snaps. Trim the remaining asparagus spears by cutting them with a knife to the same length as the first. Discard the bottom ends. Cut the asparagus tops off into 1-inch pieces, and chop the rest of the asparagus into 1/2-inch pieces.
Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, 2-3 minutes. Add the asparagus and cook for 2-3 minutes more, until the asparagus is crisp-tender. Remove the pan from the heat.
To make the custard, in a medium bowl, whisk together the eggs, whole milk, salt and pepper.
Place asparagus and onion in the bottom of the pie crust. Crumble the goat cheese over the top of the vegetables. Pour the custard over the filling.
Bake quiche for 35-45 minutes, until the eggs are set in the center and a tester comes out mostly clean. Check on quiche starting at 25 minutes and tent with foil if crust is browning too quickly.
Let quiche stand for 5 minutes before serving. Serve warm or at room temperature.
You can use a frozen store-bought pie crust instead of making your own. Do not thaw the crust before using.