Quiche and springtime just seem to go hand in hand, so I decided to add it to the menu this week. And since we have those local farm eggs, I thought it would be a good use for them.
I scoured the Internet for the perfect recipe, and after a lot of not-quite-right ones I found Pioneer Woman’s recipe. I knew I’d have to change a few things (especially since one big ingredient in hers is bacon), but overall it was a really good place to start.
I also used the Perfect Pie Crust recipe from her site, which you can find here. I didn’t change a thing, but I think next time I might substitute butter for some of the shortening for more flavor. When I took a pie baking class last fall the teacher actually used equal parts butter, shortening and cream cheese in her crust, and it was amazing.
This crust recipe was so easy to work with. Probably because it had so much fat in it, it just came together in a couple of minutes and held together nicely. After about 15 minutes in the fridge and then 15 in the freezer I rolled it out (well half of it), no problem. I wrapped up the other half to save for another time. Or perhaps a dessert pie?
For the filling, I decided to go with roasted asparagus, caramelized onions and cheddar cheese. Then I dropped a few green onions on the top before baking. I really think it’s important to cook the veggies before you add them in, both for flavor and texture. The only thing I would change would be to cut the asparagus a little smaller next time. Some of my pieces were like 2 inches long and a little chewy.
Oh, and the pan I used was much too shallow. Some of the egg overflowed, so I was glad I placed a cookie sheet underneath. Next time I’ll either use a bigger pan, fewer eggs and cream, or divide it into two quiches.
So here’s how my recipe came out:
Asparagus and cheddar quiche
adapted from the Pioneer Woman
1 bundle fresh asparagus, ends snapped off
1 medium onion, sliced
2 tablespoons butter
1 1/2 cups heavy cream
2 cups grated cheddar cheese
4 green onions, thinly sliced
Salt and pepper to taste
Start by roasting the asparagus in the oven with a little salt, pepper and olive oil at 400 degrees for 30 minutes, turning it halfway through cooking.
Meanwhile saute the onions with the butter until they just start to get caramelized.
Roll out the crust until it’s about 1/4 inch thick and gently place it over your pie or tart pan.
Press it into the corners, trim the edges, and then fill in any holes with leftover dough and press the edges with your fingertips to make it look pretty.
In a big bowl, whisk the eggs with the cream and a little salt and pepper. Chop the asparagus into 1-inch pieces and add that, plus the caramelized onions and cheese.
Carefully pour the filling into the pie shell and use a spoon to make sure the veggies are evenly distributed. Sprinkle the green onions on top.
Set the pan on top of a cookie sheet and bake at 400 degrees for about an hour. You’re supposed to cover it lightly with foil, but I forgot that part, and it it came out just fine, so I’ll leave it up to you.