Mohamed Shili This delicious asparagus quiche, inspired by Joanna Gaines, is a quick and easy meal perfect for breakfast, brunch, or a light dinner. With a creamy egg filling, tender asparagus, and a hint of Dijon mustard, it’s packed with flavor. You can swap in seasonal veggies or your favorite cheese for a flexible and nutritious dish!
Recipe Ingredients:
For the dough:
- 3/4 cup 90 g all-purpose flour, plus more for dusting
- 3/4 cup (85g) whole wheat flour
- 1/2 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- 1/4 cup water
For the filling:
- 1 teaspoon extra virgin olive oil
- 1/2 onion thinly sliced
- 12 ounces asparagus, cut into 1-inch pieces
- 1 garlic clove, minced
- 1/2 cup grated Asiago cheese (56g)
- 4 large eggs
- 1 cup 2% milk
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh thyme or tarragon leaves (optional)
- 1/2 teaspoon kosher salt, divided
- 1/8 teaspoon freshly ground black pepper
How To Make Asparagus Quiche Recipe?
- Make the Dough: Add 90g (¾ cup) all-purpose flour, 85g (¾ cup) whole wheat flour, and ½ tsp kosher salt to a food processor. Pulse to mix, then add 60ml (¼ cup) olive oil and pulse until evenly distributed. Add 60ml (¼ cup) water and pulse until the mixture clumps together.
- Knead and Rest the Dough: Turn the dough onto a floured surface and knead lightly into a ball. Flatten into a 1-inch (2.5cm) thick disk, wrap in plastic, and let it rest at room temperature for 1 hour.
- Prepare the Oven and Roll the Dough: Preheat the oven to 190°C (375°F). Roll out the dough into an 11-inch (28cm) circle, about ⅛ inch (3mm) thick.
- Line the Pie Dish: Transfer the dough to a 9-inch (23cm) pie dish, pressing it into the edges. Trim and crimp or leave the edges rustic.
- Blind Bake the Crust: Cover the crust with parchment or foil, fill with weights or beans, and bake for 20 minutes. Remove weights and bake for another 10 minutes.
- Cook the Vegetables: Heat 5ml (1 tsp) olive oil in a skillet over medium heat. Sauté the onion for about 5 minutes until soft. Add 340g (12 oz) asparagus and cook for 5 minutes until bright green. Stir in 1 minced garlic clove and cook for 1 minute.
- Assemble the Quiche: Transfer the cooked vegetables to the crust. Sprinkle with 56g (½ cup) Asiago cheese.
- Prepare the Egg Mixture: Whisk together 4 eggs, 240ml (1 cup) 2% milk, 15ml (1 tbsp) Dijon mustard, 1 tsp chopped herbs (optional), ½ tsp salt, and ⅛ tsp pepper. Pour the mixture into the crust, leaving a ¼ inch (6mm) gap at the top.
- Bake the Quiche: Bake for 30-35 minutes until the edges are set and the center jiggles slightly.
- Cool and Serve: Cool the quiche for at least 15 minutes before slicing. Serve warm, room temperature, or cold.
Recipe Tips:
- Chill the Dough: Resting the dough for an hour not only makes it easier to roll out but also ensures a tender and flaky crust, so don’t skip this step.
- Blind Bake Perfectly: Use pie weights or dried beans to prevent the crust from puffing up while pre-baking, and remove them for a golden, crisp finish.
- Cook Vegetables Thoroughly: Sauté the asparagus and onions until tender but not mushy. This prevents undercooked veggies in your quiche.
- Avoid Overfilling: Pour the egg mixture slowly, stopping just below the edge of the crust. Too much liquid can spill over and make the crust soggy.
- Cool Before Slicing: Let the quiche rest for 15 minutes after baking. This helps it set properly and ensures clean, neat slices.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover asparagus quiche cool to room temperature. Store it in an airtight container or wrap tightly in plastic wrap, and refrigerate for up to 3 days.
- Freeze: Allow the quiche to cool completely. Wrap it tightly in plastic wrap and aluminum foil, or store it in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Place a slice of quiche on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
Nutrition Facts
- Calories: 410
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 530mg
- Total Carbohydrate: 33g
- Dietary Fiber: 1.5g
- Sugars: 1g
- Protein: 13g
Check out More Recipes:
Joanna Gaines Asparagus Quiche
Description
This delicious asparagus quiche, inspired by Joanna Gaines, is a quick and easy meal perfect for breakfast, brunch, or a light dinner. With a creamy egg filling, tender asparagus, and a hint of Dijon mustard, it’s packed with flavor. You can swap in seasonal veggies or your favorite cheese for a flexible and nutritious dish!
Ingredients
For the dough:
For the filling:
Instructions
- Make the Dough: Add 90g (¾ cup) all-purpose flour, 85g (¾ cup) whole wheat flour, and ½ tsp kosher salt to a food processor. Pulse to mix, then add 60ml (¼ cup) olive oil and pulse until evenly distributed. Add 60ml (¼ cup) water and pulse until the mixture clumps together.
- Knead and Rest the Dough: Turn the dough onto a floured surface and knead lightly into a ball. Flatten into a 1-inch (2.5cm) thick disk, wrap in plastic, and let it rest at room temperature for 1 hour.
- Prepare the Oven and Roll the Dough: Preheat the oven to 190°C (375°F). Roll out the dough into an 11-inch (28cm) circle, about ⅛ inch (3mm) thick.
- Line the Pie Dish: Transfer the dough to a 9-inch (23cm) pie dish, pressing it into the edges. Trim and crimp or leave the edges rustic.
- Blind Bake the Crust: Cover the crust with parchment or foil, fill with weights or beans, and bake for 20 minutes. Remove weights and bake for another 10 minutes.
- Cook the Vegetables: Heat 5ml (1 tsp) olive oil in a skillet over medium heat. Sauté the onion for about 5 minutes until soft. Add 340g (12 oz) asparagus and cook for 5 minutes until bright green. Stir in 1 minced garlic clove and cook for 1 minute.
- Assemble the Quiche: Transfer the cooked vegetables to the crust. Sprinkle with 56g (½ cup) Asiago cheese.
- Prepare the Egg Mixture: Whisk together 4 eggs, 240ml (1 cup) 2% milk, 15ml (1 tbsp) Dijon mustard, 1 tsp chopped herbs (optional), ½ tsp salt, and ⅛ tsp pepper. Pour the mixture into the crust, leaving a ¼ inch (6mm) gap at the top.
- Bake the Quiche: Bake for 30-35 minutes until the edges are set and the center jiggles slightly.
- Cool and Serve: Cool the quiche for at least 15 minutes before slicing. Serve warm, room temperature, or cold.
Notes
- Chill the Dough: Resting the dough for an hour not only makes it easier to roll out but also ensures a tender and flaky crust, so don’t skip this step.
- Blind Bake Perfectly: Use pie weights or dried beans to prevent the crust from puffing up while pre-baking, and remove them for a golden, crisp finish.
- Cook Vegetables Thoroughly: Sauté the asparagus and onions until tender but not mushy. This prevents undercooked veggies in your quiche.
- Avoid Overfilling: Pour the egg mixture slowly, stopping just below the edge of the crust. Too much liquid can spill over and make the crust soggy.
- Cool Before Slicing: Let the quiche rest for 15 minutes after baking. This helps it set properly and ensures clean, neat slices.
Joanna Gaines Asparagus Quiche
