Asparagus & Spring Onion Quiche Recipe Type : Breakfast, Lunch, Dinner Cuisine: Traditional Author: Rachel’s Farm Table
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
2 1/2 cups flour
1 teaspoon salt
2/3 cup butter
8–19 tablespoons cold water
1 cup milk
1 cup plain Greek Yogurt, such as Fiddle Head Dairy’s yogurt
1 teaspoon fresh thyme
1 tablespoon fresh parsley, chopped
1 cup shredded cheddar or gruyere cheese
Freshly cracked black pepper
1 lb. asparagus
1 tablespoon olive oil
2 cloves garlic, minced
6–8 green onions
1/2 cup shredded Parmesan cheese
Makes two 11-inch quiches
Preheat oven to 400 degrees F.
Stir flour and salt together in a medium bowl. Cut in butter using a pastry blender.
Slowly add in water one tablespoon at a time over the flour mixture, gently stirring with a fork with each addition until it reaches the desired moistness. Form into a ball.
On a lightly floured surface, roll out dough into about a 13-inch diameter circle.
Transfer pie crust to an 11-inch tart pan so that the edge reaches just above the tart pan.
Trim crust as needed. Prick the crust with a fork, cover with aluminum foil and bake in pre-heated 400 degree oven for 10 minutes. Remove from oven and fill with quiche filling (see below).
In a medium bowl, whisk together eggs, milk and plain yogurt. Add thyme, parsley, cheese and pepper. Divide among the two prepared pie crusts.
Bake (without topping) in pre-heated 400 degree oven for 12-15 minutes until the quiche has set.
Meanwhile, wash asparagus. Trim off ends and discard. Cut in half so that you are left with two 3-inch sections of the stalks (spears and stalk). In a large saute pan over medium heat, saute asparagus with oil and minced garlic just until bright green and becoming soft. Slice green onions and set aside.
Remove quiches from oven and arrange asparagus spears/stalks in a pinwheel fashion. Top with remaining green onions and parmesan cheese. Bake an additional 12-15 minutes until the cheese is golden brown and a fork comes out clean.