Making quiche has been on my bucket list for a while now. Last night, I finally took the plunge.
The good news is, it isn’t as difficult as I thought it would be. The hardest part is making the crust, but even that comes together relatively quickly. You mix some whole wheat flour and regular, all-purpose flour together in a bowl with salt and sugar, and then add some butter.
You work the butter in with your fingers so the flour mixture coats the pieces. Eventually, you’ll get little flakes of butter covered in flour, and then you’ll be ready to add the water.
A key to making good quiche crust is having the water cold enough. I filled a measuring cup with water and put some ice cubes in it. Then, I added a tablespoon of water at a time to the dough to get it to come together into one shaggy clump (there’s no other good way to put this).
After you roll out the dough, you carefully put it in a pie pan. Then comes my favorite part: making it look pretty. You use your fingers and start pressing the crust around the edges until it starts looking like a wave. You can also grab pieces hanging off the edge of the pan and use them to make parts of the crust thicker.
Sauté some vegetables, throw them on top of the crust, add an egg mixture and you’ll be good to go. I went with a Gruyère, asparagus combo because I had leftover asparagus in the fridge and I was craving Gruyère.
I improvised off a bunch of different recipes to make this quiche but I’ll try to condense it down for you. This recipe makes a quiche that is light, fluffy, cheesy and delicious. The asparagus in it reminds me of spring.
I’ve been jamming out to this song this morning. It’s getting me through Monday.
Asparagus Quiche (mostly adapted from Kath Eats Real Food)
For the crust:
1 cup whole wheat flour
1 cup all purpose flour
1 tsp granulated sugar
3/4 tsp salt
8 tbsp (1 stick) unsalted butter
2-4 tbsp ice water
For the filling:
2 cups chopped asparagus, lightly sauteed and salted
1 cup grated Gruyère
1 and 1/4 cups 2% milk
pinch of kosher salt
Mix flour, sugar and salt together until fully incorporated. Add butter and squeeze together until butter bullets are formed.
Begin by adding 2 tbsp ice water and mixing, adding more if necessary. Mix until a shaggy mass is formed.
Turn dough out onto a floured surface and roll out until slightly larger than the diameter of the pie pan. Spray pie pan and place crust inside.
Even crust out, and then shape and flute the edges with your fingers.
Preheat oven to 375 degrees F. Cook the chopped asparagus in some olive oil in a pan on a burner over medium high heat. Set aside.
Grate a cup of Gruyère cheese and set it aside.
Whisk together eggs, milk, and salt. Place asparagus and half the cheese into finished crust, and then pour egg mixture on top. Lightly stir to ensure incorporation.
Add the other half of the cheese on top.
Put the quiche in the oven and bake for 40-60 minutes, until liquid is springy and no longer jiggles when nudged, and crust and surface are nicely browned.