Asparagus and Tomato Quiche

This recipe was based heavily on this one.

3/4 C white flour
3/4 C whole wheat flour
1/2 very cold unsalted butter, cut into small cubes
1/4 t salt
1 egg, beaten
1-2 T very cold water

1 lb fresh, small green asparagus
1 T butter
1 T lemon juice
4-5 quite small tomatoes (plum or cherry size), cut in half
1/4 C chopped parsley
1/4 chopped chives
3 eggs
1 C crème fraîche or whole-fat sour cream
1/3 C grated sharp cheese (aged white cheddar, aged gouda, parmesan, etc.)
salt and pepper to taste

Mix the salt into the flour and cut in the cold butter with a pastry cutter until it the butter is evenly dispersed into the flour. Add in the beaten egg and 1 tablespoon of the water. Mix very gently until it comes together in a ball, adding more water if needed. Cover with plastic wrap and put into the fridge to rest for at least half an hour.

Once the dough has rested, remove it from the fridge, and roll it out gently into a circle about 1″ (2.5 cm) larger than your tart pan. Place it over your pan and gently press it in place and up the sides of the pan, cutting off the excess with a knife. Bake in a 400°F oven for 10 minutes. Remove and let cool slightly whilst you prepare the filling.

Wash and trim the ends of the asparagus (use one as a guide and snap it with your fingers, cutting the rest where the first one naturally snapped off). Sauté in a medium-hot pan in butter for 5 minutes, turning every so often just so the asparagus begins to just barely cook. Add the lemon juice and a sprinkling of kosher salt and black pepper. Layer the asparagus in the crust, cutting the spears down to size if necessary. Mine just barely fit with a few heads peeking out, which is fine. Cut the tomatoes in half and even distribute over the asparagus.

Mix the chopped herbs into the crème fraîche and season with salt and pepper, then add in the eggs. Mix until just combined and then pour over the asparagus and tomatoes.

Bake at 350°F this time for about 15 minutes. Remove from the oven and then add the cheese and return to the oven and bake for 15-25 minutes more until the egg has set and the cheese is bubbly and lightly browned. If the crust is getting too browned and the cheese isn’t quite browned, go ahead and place it under the broiler for a minute or so.

Notes: I used sour cream because I couldn’t find any crème fraîche in the horrible small town I live in. Crème fraîche is preferred, but sour cream will work fine. Any sharp cheese would work on top of this, I just happened to have a nice, very sharp white cheddar on hand, so that’s what I used. I used garlic chives in this (because that’s what’s in the garden) but any chive or scallion would work, you’d just want to slice the scallions very, very thinly.


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