A deliciously rich and flavorful asparagus quiche, perfect for breakfast, brunch, or even a light dinner. This recipe enhances the classic quiche with fresh asparagus, creamy cheese, and a flaky, buttery crust.

Ingredients:

For the Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cubed

3 to 4 tablespoons ice water

For the Filling:

1 tablespoon olive oil or unsalted butter

1/2 cup onion, finely chopped

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

4 large eggs

1 cup heavy cream (or whole milk for a lighter option)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg (optional, for depth of flavor)

1 cup shredded Gruyère or cheddar cheese

1/4 cup grated Parmesan cheese

Instructions:

Step 1: Prepare the Crust

1. In a large bowl, mix flour and salt. Add cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

2. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, pressing it gently into the edges. Trim excess dough and crimp the edges.

4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 5 minutes until lightly golden. Set aside to cool.

Step 2: Prepare the Filling

1. Heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 3 minutes.

2. Add asparagus and sauté for another 3-4 minutes until slightly tender. Remove from heat.

Step 3: Assemble the Quiche

1. In a mixing bowl, whisk together eggs, cream, salt, pepper, and nutmeg.

2. Sprinkle half of the Gruyère cheese over the crust. Evenly spread the asparagus and onion mixture, then top with remaining Gruyère and Parmesan cheese.

3. Pour the egg mixture over the filling, ensuring it spreads evenly.

Step 4: Bake the Quiche

1. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. If needed, cover the edges with foil to prevent over-browning.

2. Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.

Serving Suggestions:

Pair with a fresh green salad for a light meal.

Serve alongside crispy bacon or smoked salmon for a hearty breakfast.

Enjoy with a chilled white wine or a refreshing iced tea.

Storage Tips:

Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes.

To freeze, let the quiche cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven at 375°F until warmed through.

Enjoy this exquisite asparagus quiche, a perfect blend of creamy, cheesy, and flaky goodness!