Asparagus Quiche

Name: Asparagus Quiche
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 7 stalks asparagus, bottoms trimmed; 2 Tbsps butter; 3 larges eggs; 355 milliliters instant flour (recommended: Wondra); 59 milliliters chopped fresh parsley leaves; 118 milliliters grated Gruyere; 355 milliliters heavy cream; 79 milliliters ice water; 1 teaspoons salt; 118 milliliters unsalted cold butter, cut into pieces; 3 Tbsps vegetable shortening; 1 teaspoons white pepper

Asparagus Quiche might be a good recipe to expand your morn meal repertoire. One serving contains 470 calories, 8g of protein, and 40g of fat. This recipe serves 8. From preparation to the plate, this recipe takes around 4 hours and 50 minutes. A couple people really liked this Mediterranean dish. A mixture of asparagus, vegetable shortening, ice water, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Quiche Aux Asperges Et Saumon (Asparagus & Salmon Quiche), Ham and Asparagus Quiche, and Asparagus Quiche.

Instructions

Put flour in a large bowl. Using 2 knives or a pastry cutter, cut the butter and vegetable shortening into the mixture until it resembles coarse meal.

Ingredients you will need

Vegetable Shortening

Butter

All Purpose Flour

Equipment you will use

Pastry Cutter

Bowl

Add the ice water and salt to the mix until the dough comes together. Form the dough into a ball. Wrap in waxed paper and refrigerate for 2 hours.

Ingredients you will need

Water

Dough

Salt

Wrap

Roll out the pastry on a floured surface; about 1/4-inch thick. Fit into a 9-inch quiche pan. Poke a few holes with a fork at the bottom of the dough. With the same fork press around the edges to finish. Refrigerate for 1 hour.

Ingredients you will need

Dough

Roll

Equipment you will use

Frying Pan

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Prick the bottom of the pie shell liberally with a fork.

Ingredients you will need

Pie Crust

Place another small pan inside to help set the sides while baking, or place a sheet of foil in the shell and fill with beans, rice or pie weights.

Ingredients you will need

Beans

Rice

Equipment you will use

Aluminum Foil

Frying Pan

Bake for 7 to 8 minutes, until the pie shell begins to feel firm.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

Mix together eggs, heavy cream, parsley, salt, and white pepper in a medium size bowl. Chill for at least 30 minutes.

Ingredients you will need

White Pepper

Heavy Cream

Parsley

Egg

Salt

Equipment you will use

Bowl

Pour 1/3 of the egg mixture into the partially baked quiche crust.

Ingredients you will need

Crust

Egg

Bake until the filling begins to set; about 10 minutes

Equipment you will use

Oven

Melt butter in a medium size skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the asparagus and cook until tender; about 4 to 6 minutes.

Ingredients you will need

Asparagus

In the quiche pan arrange the asparagus like the spokes of a wheel.

Ingredients you will need

Asparagus

Equipment you will use

Frying Pan

Pour the rest of the egg mixture over the asparagus.

Ingredients you will need

Asparagus

Egg

Sprinkle with Gruyere cheese

Ingredients you will need

Gruyere

Bake for about 30 minutes, until puffed and brown.

Equipment you will use

Oven

Serve hot or at room temperature.

*Cook's Note: If edges of pie shell are looking dark, place foil over crust to reduce any further cooking.

Ingredients you will need

Pie Crust

Crust

Equipment you will use

Aluminum Foil

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Equipment

Ingredients

Servings:

7stalks

asparagus, bottoms trimmed 2Tbsps

butter 3larges

eggs 355milliliters

instant flour (recommended: Wondra)59milliliters

chopped fresh parsley leaves 118milliliters

grated Gruyere 355milliliters

heavy cream 79milliliters

ice water 1teaspoons

salt 118milliliters

unsalted cold butter, cut into pieces 3Tbsps

vegetable shortening 1teaspoons

white pepper

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Larroque Bordeaux Superieur with a 4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.