Asparagus Quiche

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Asparagus Quiche Asparagus Quiche Recipe Courtesy of


Servings: 8 servings
Cook Time: 55 min
Difficulty: Easy

Ingredients Add to grocery list

Crust:
1 1/2 cups instant flour (recommended: Wondra)
1/2 cup unsalted cold butter, cut into pieces
3 tablespoons vegetable shortening
1/3 cup ice water
1/2 teaspoon salt
All-purpose flour, for dusting

Filling:
3 large eggs
1 1/2 cups heavy cream
1/4 cup chopped fresh parsley leaves
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons butter
7 to 8 stalks asparagus, bottoms trimmed
1/2 cup grated Gruyere


 

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Directions

Put flour in a large bowl. Using 2 knives or a pastry cutter, cut the butter and vegetable shortening into the mixture until it resembles coarse meal. Add the ice water and salt to the mix until the dough comes together. Form the dough into a ball. Wrap in waxed paper and refrigerate for 2 hours.

Roll out the pastry on a floured surface; about 1/4-inch thick. Fit into a 9-inch quiche pan. Poke a few holes with a fork at the bottom of the dough. With the same fork press around the edges to finish. Refrigerate for 1 hour.

Preheat the oven to 425 degrees F.

Prick the bottom of the pie shell liberally with a fork. Place another small pan inside to help set the sides while baking, or place a sheet of foil in the shell and fill with beans, rice or pie weights. Bake for 7 to 8 minutes, until the pie shell begins to feel firm.

Filling:
Mix together eggs, heavy cream, parsley, salt, and white pepper in a medium size bowl. Chill for at least 30 minutes. Pour 1/3 of the egg mixture into the partially baked quiche crust. Bake until the filling begins to set; about 10 minutes


Melt butter in a medium size skillet over medium heat. Add the asparagus and cook until tender; about 4 to 6 minutes.


In the quiche pan arrange the asparagus like the spokes of a wheel. Pour the rest of the egg mixture over the asparagus. Sprinkle with Gruyere cheese Bake for about 30 minutes, until puffed and brown. Serve hot or at room temperature.

*Cook’s Note: If edges of pie shell are looking dark, place foil over crust to reduce any further cooking.

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Leave a Comment

Reader Comments:

54321

It's very good and helthy food.I liked very mach.thank you very mach....

By kusum kodikara on May 06, 2013

54321

I make a quiche like this only I use pillsbury crescent rolls for my crust

By Kath West on May 02, 2013

54321

Hi, Mrs. Deen, I am a screenwriter. I've written a script with a role for a fabulous cook that fits you perfectly. If you are mildly interested, I would love to send a 1 pg synopsis. Have a blessed day.

By Anonymous on May 02, 2013

54321

I love your recipes, but as a diabetic I want to know the exchanges in a recipe. Also, do you ever use gluten-free flours in your cooking? Doing so is becoming much more necessary...I am not a celiac, but have found regular flours raise my blood sugars...by going gluten-free I am almost off my insulin.

By Betsy on May 02, 2013

54321

love the macorni muffixs

By jeanparsons on April 10, 2013

54321

First of all Instant flour has been around forever. The branding is Wondra and it is a very fine flour that I would use for thickening purposes. Second and foremost...I make quiche weekly and have yet to make a crust. There is a wonderful frozen crust by Marie Callendar that will keep you from ever making your own crust again for all receipes that require a crust. They come two in a package and are already in 9" pans oven ready. Sorry Paula but I only have the use of one hand and this is the way to go.

By Jean Otto on April 19, 2012

54321

Hi, Paula and Sons I love you guys ..your great cooks... I was wondering what is instant Flour?????? Thx... Vinna

By Vinna Judd on March 21, 2012

54321

loved this! so good! nice to use a different cheese!

By ali4416 on March 03, 2010

54321

Whoever that was that gave this recipe a one star rating should stick to ordering take-out because they obviously cannot cook. I loved this quiche. Of course you need to put something like foil or parchment between the crust and another pan (duh). Anyway, it's delicious!

By Anonymous on November 29, 2009

14321

I did not like this at all. I was so disappointed! I love asparagus! To be fair however, I had a lot of problems with the crust. It says to top another pan to keep from rising, but doesn't say to put parchment paper in between. I am fairly new to cooking, and it didn't occur to me to do this-so my fault. So i tried to trudge through the rest of the recipe, and it ended up taking me so long to make, I had to put it in the fridge. So the next morning, i reheated a slice-NOT GOOD. It became really oily, and didn't taste good. I ended up tossing it. I would try it again freshly made, but don't want to go through the long ordeal of making it again if it doesn't taste good again!

By DisneyAngel on February 10, 2009

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