Roasted Asparagus and Scallion Quiche
- Total Time
- About 1 hour (including baking the quiche)
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound thick asparagus
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1bunch good-size scallions (the kind you get in the farmers market) or 1½ bunches thin scallions (the kind you get in the supermarket) (about 5 ounces), trimmed, quartered lengthwise and sliced thin
- 1tablespoon chopped fresh tarragon
- 2tablespoons minced flat-leaf parsley
- 2egg yolks
- 2whole eggs
- 1(9-inch) whole wheat pie crust, fully baked and cooled
- Freshly ground pepper
- ⅔cup milk
- 2ounces Gruyère, grated (½ cup)
- 1ounce Parmesan, grated (¼ cup)
Nutritional analysis per serving (6 servings)
353 calories; 23 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 12 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into ½ to ¾-inch pieces and place in a medium bowl.
- Step 2
Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
- Step 3
Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Step 4
Add salt (I use ½ teaspoon), pepper, and milk to remaining eggs and whisk together.
- Step 5
Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
- Advance preparation: The quiche will keep for 3 or 4 days in the refrigerator.
Private Notes
Comments
Fully cook the crust regardless of whether it is the pate brisee in the recipe or a purchased deep dish pie shell. Brush the interior of the crust with beaten egg and bake for 5 minutes @ 350. Then fill the crust with custard, veg & cheese and bake until set. What this does is seal the crust so it doesn't get soggy and you will have a crisp crust on the finished quiche. If you use a deep dish crust you will need to increase the filling and also the cooking time.
So to all of the people who are saying there isn't enough filling: the pate brisee pie crust recommended for this quiche is a TART crust. It's very shallow. If you want to bake it in a pie crust, I would recommend increasing the filling ingredients by 50 to 100%.
Without the tarragon, this recipe would have been so-so. I used dried tarragon (1 tsp) and it really elevated this to something special. I'd definitely make it again.
I made this for brunch and most people had a second helping. It was delicious! I used a 9” frozen pie crust that needed to be baked for 10 minutes at 400 degrees before I added the filling. I didn’t have fresh tarragon so I used fresh basil. I also used a shredded Gruyere & Swiss blend where the recipe called for grated Gruyere, and cream instead of milk.
Made this in a Maine Pie Company GF frozen crust which I rebaked for about 10 mins. Made this with 4 eggs and 2 yolks and a splash of light cream based on other comments (to ensure it filled the pie crust). I also didn’t have scallions so I sautéed several thinly sliced shallots and added that to the roasted asparagus. And used Swiss and parm cheeses. I cooked according to the instructions at 350 for 35 mins. I tested the quiche by poking the top, center of the pie and it seemed done. I let it sit for 20 mins before serving. I went to serve the quiche and it was raw inside. I put back in the oven for about 20 mins and it was very brown on top but cooked sufficiently inside. Still delicious but I think my guests will only remember the undercooked quiche I initially served. Increase the time you cook your quiche. I’ve learned, the top must be much browner than I originally thought.
I made this crustless with roasted broccoli and it was delightful.
My second time making this fantastic quiche. This time I used the expensive French butter, and I can taste the difference in the whole wheat crust. It also rolled out better, too. I swear the dough felt silky. Def. recommend. So tasty.