The Spinach and Asparagus Quiche Recipe I like to make this quiche in late spring, when asparagus is at its prime. When selecting asparagus, look for straight, firm, bright green stalks with deep green or purple tips. The fresher, the better, so purchase your asparagus as close as possible to the time you plan to make the quiche.
level: easy Makes one 9-inch pie, 6 to 8 slices
Crust:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)
Filling:
½ cup ½-inch asparagus pieces
¾ cup fresh spinach leaves
2 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
¾ cup chopped onions
1 cup shredded Swiss cheese
3 large eggs
1½ cups half-and-half
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
Method:
Preheat the oven to 425°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
To prepare the filling, place the asparagus pieces in a medium steamer, and allow them to steam until the asparagus is tender but still slightly firm, about 5 minutes. Place the asparagus in a colander, removing all excess water. Then set the asparagus to the side.
Wash and clean the spinach well. Place it in a medium steamer with very little water, just enough to cover the bottom of the pot. Place the pot over low heat and steam the spinach gently or until the spinach is bright green and limp, approximately 5 minutes.
Drain the cooked spinach in a colander to remove all excess water. Once drained, set the spinach to the side.
Melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the onions across the bottom of the pie shell.
Evenly distribute a layer of asparagus over the onions. Add a layer of spinach over the asparagus, and top the spinach with a layer of Swiss cheese. In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, asparagus, spinach, and Swiss cheese.
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle.
Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
Cooked Spinach and Asparagus Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months.
To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
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| Spinach and Asparagus Quiche |
