Recipe Card
The Asparagus Quiche I Make for Spring Brunches
- Prep
- 15 min
- Cook
- 75 min
- Total
- 90 min
- Serves
- 8
- Calories
- 240 kcal
- Carbs
- 19.40 g
Ingredients
- for dustingAll-purpose flour
- 1 crustDeep dish pie crust (homemade or frozen)
- 8 to 12 ouncesAsparagus (1/2 to 3/4 bunch)
- 3 mediumScallions
- 4 ouncesFeta cheese
- 3 to 4Large eggs
- 1 to 1 1/3 cupsHalf-and-half (or equal parts whole milk and heavy cream)
- 1 to 1 1/4 teaspoonsKosher salt
- to tasteFreshly ground black pepper
Instructions
- 1
Option 2: For homemade pie dough, roll out dough into a 12 to 13-inch round and fit it into a 9 to 9 1/2-inch deep-dish pie plate, crimping the edges as desired.
- 2
Chill the crust for 20 minutes and preheat the oven to 375ºF.
- 3
Par bake the crust by placing it on a baking sheet, lining with foil and weights, baking for 20 minutes, removing weights, then baking for 10 additional minutes.
- 4
Prepare the filling: Snap the tough ends off asparagus and cut into 1/4-inch pieces. Slice scallions and crumble feta cheese.
- 5
Prepare the custard by whisking eggs, half-and-half, salt, and pepper in a bowl.
- 6
Fill the pie crust with half the feta and scallions, then add asparagus, topping with remaining feta and scallions, and pouring the custard until just below the top.
- 7
Bake the quiche for 40 to 45 minutes or until set at the edges but jiggles in the center. Let cool for at least 15 minutes before serving.