Cheesy Asparagus Quiche (Print Version)
# Ingredients:
→ Base
01 -
8 tablespoons unsalted butter
02 -
2 cups (250g) all-purpose flour
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon kosher salt
05 -
1 teaspoon black pepper
06 -
1/2 cup (55g) grated parmesan cheese
07 -
1/4 cup (60ml) cold water
→ Filling
08 -
Olive oil, for sautéing
09 -
1 bunch asparagus, trimmed and cut into 7cm pieces
10 -
1 1/2 cups (150g) shredded sharp cheddar cheese
11 -
1/4 cup (25g) grated parmesan cheese
12 -
1 cup (200g) cherry tomatoes, halved
→ Custard
13 -
6 large eggs
14 -
1/3 cup (75g) sour cream
15 -
2/3 cup (160ml) half-and-half
16 -
1 1/2 teaspoons kosher salt
17 -
1/2 teaspoon freshly ground black pepper
# Instructions:
01 -
Preheat the oven to 190°C (375°F).
02 -
Heat a drizzle of olive oil in a 25cm (10-inch) cast-iron skillet over medium heat. Add the asparagus with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sauté for 5-6 minutes until bright green but still firm. Transfer to a bowl to cool.
03 -
Add butter to the hot skillet and let it melt from residual heat. Allow the pan to cool until warm to the touch.
04 -
Once the skillet has cooled, add flour, salt, pepper, baking powder, and parmesan, stirring until sandy in texture. Add water and stir to combine. Press the dough evenly over the bottom and about 5cm up the sides of the pan. Crimp edges with a fork.
05 -
In a medium bowl, whisk together eggs and sour cream until combined. Add half-and-half, salt, and pepper, whisking until fully incorporated.
06 -
Scatter cheddar cheese evenly over the crust. Arrange asparagus over the cheese. Sprinkle remaining parmesan over asparagus. Slowly pour the egg mixture into the skillet. Top with cherry tomatoes, cut sides up.
07 -
Transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and edges are golden. Let cool for at least 30 minutes before serving.
08 -
Serve directly from the pan, using a spatula to cut portions to avoid scratching the cast iron.
# Notes:
01 -
If the crust begins to brown too quickly during baking, cover the edges with aluminum foil.
02 -
This quiche can be made ahead and refrigerated for up to 3 days.