Creamy Asparagus Quiche with Shallots and Mushrooms
When planning a special brunch, you can’t beat the easy savory custard for this creamy asparagus quiche, which can be made a day ahead.
When planning a special brunch, you can’t beat the easy savory custard for this creamy asparagus quiche, which can be made a day ahead. Plus, the dough can be made in advance and frozen.
If you love asparagus, feel free to use more than called for in the original recipe. If your spears are thin, they can be especially attractive arranged in rows (un-cut) on the top of the quiche before baking.
See additional photos and read more about the process of making this quiche.
Yield:
6 servingsFor the Crust
Ingredients
1/2 cup (1 stick) butter, at room temperature
2 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons cold water (or as needed)
1 large egg
1 egg white mixed with 2 teaspoons water
Instructions
In the bowl of a food processor, combine butter, flour, and salt, then pulse until it resembles a mixture of sand and peas. Whisk together cold water and whole egg; slowly drizzle into the butter-flour mixture 2 tablespoons at a time, pulsing as you go. When a ball of dough forms, stop adding liquid. It should be smooth and not sticky. Place in a bowl, cover with a damp cloth, and refrigerate at least 1 hour before rolling out.
Preheat oven to 450 degrees. On a lightly floured surface, roll out dough to fit a 9-inch quiche or deep-dish pie pan; lift and set in pan. Press into place, trim excess, and form a decorative edge. Prick the bottom and sides with a fork and bake until it takes on a light-golden hue, about 9 to 12 minutes, depending on your oven. Remove from oven and brush the egg white mixture over hot shell to seal it. Set aside.
For the Filling
Ingredients
3-5 asparagus spears, depending on size, trimmed and chopped into 1-inch lengths
3 shallots, sliced thin
3 medium-size baby portabella mushrooms, sliced thin
1/2 tablespoon unsalted butter
1/2 teaspoon kosher salt, divided
2 cups heavy cream (or 1 cup cream and 1 cup milk)
3 large eggs
1/8 teaspoon white pepper
3 ounces Swiss cheese, cut into 1/4-inch cubes (about 1/2 cup)
2 teaspoons finely chopped fresh chives, plus extra for garnish
Instructions
In a medium pan, saute asparagus, shallots, and mushrooms in butter over medium heat until softened, about 5 minutes. Sprinkle with 1/4 teaspoon salt and set aside.
In a separate pan, scald cream by bringing it to the steaming point over high heat. Remove from heat immediately and cool 3 minutes.
Meanwhile, whisk together eggs, the remaining 1/4 teaspoon salt, and white pepper. Then, in a very slow trickle, whisk scalded cream into eggs.
Preheat oven to 375 degrees. Spread cheese, chives, and sauteed vegetables on bottom of piecrust, pour in the egg mixture, and bake 35 to 40 minutes.
Test for doneness by moving the pie back and forth. If it jiggles slightly, like set gelatin, it’s done. Garnish with chives.
