Recipe: Asparagus and Tomato Quiche

This is a beautiful quiche that is delicious. It’s not that different from other quiches but I like this combination so much I decided it was worth it’s own post. Also this one has no cheese in it but you can sprinkle a little in if you’re feeling cheesy.

Asparagus and Tomato Quiche
Serves 6
  1. 1 cup whole wheat flour
  2. 1 cup all-purpose flour
  3. 1 tsp kosher salt
  4. 6 tbps unsalted butter
  5. 1 egg
  6. 3 Tbs cold water
Quiche Batter
  1. 1/2 bunch of asparagus, preferably thin ones (about 20), ½-inch pieces
  2. 2 Roma tomato, sliced thinly
  3. 1 onion, sliced thinly
  4. 1/2 cup heavy whipping cream
  5. 3/4 cup milk
  6. 4 eggs
  7. salt and pepper
  1. By hand or using a stand mixer, combine flours and salt. Add cold butter, and mix in until flour is moistened and no large pieces of butter remain.
  2. Add egg and water and beat or knead until dough comes together. Wrap in plastic and chill until hard, about an hour.
  3. Set out dough a few minutes prior to rolling then on a floured surface with a floured rolling pin, roll dough to be three inches larger than your tart pan or pie plate. Roll back and forth once, turn 90 degrees, then repeat until your reach desired thickness.
  4. Transfer to pan and remove excess. Cover with parchment, pour in pie weights or a pound of dried beans and freeze for ten minutes.
  5. Bake at 350° F for twenty minutes with beans, then remove bean bag with tongs and bake for ten minutes more.
  6. After the crust is out of the oven, layer asparagus in bottom of parbaked crust and top with tomato rounds. Place pie plate or tart pan on oven rack and pour batter over
  7. Bake at 350° F until quiche moves as one when jiggled, about 25 to 35 minutes. Cool completely before slicing. Store chilled.
Adapted from Edible Times
Adapted from Edible Times
Mab Made Food

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