This Cheesy Asparagus Quiche Lorraine recipe is the perfect choice for a Saturday Brunch. We love to serve it with a fresh salad, even on a weekday evening!
- 1 bunch of asparagus
- 4 free-range eggs
- 1 cup grated Gruyere cheese
- 1 small onion, diced
- 1 1/2 cup whole cream
- 1/2 cup milk
- olive oil
- 1 tbsp melted butter
- 1 round sheet of puff pastry
- salt & pepper
- some dry beans for weight
- Pre-heat the oven to 180°C.
- Clean (wash & cut out the tough base of each spear) and chop the asparagus into 3-4 cm long pieces. You can leave a few longer pieces for topping the baked Quiche for serving.
- Roast the asparagus with a little olive oil for a few minutes and set aside. Do the same with the onion.
- Butter a 26cm pie plate (we used 2 smaller individual-sized dishes) and lay the pastry. Spread some dry beans in the dish and bake for about 10 minutes.
- In the meantime prepare the filling: In a medium bowl whisk together the eggs, cream, milk, salt and pepper. Add the shredded cheese and the asparagus (except the ones for decoration).
- Take out the pie crust, remove the beans (careful, they’re hot) and pour in the mixture. If you have crust edges like we did, you can glaze them with beaten egg.
- Bake at 160°C until a knife inserted in the center comes out clean.
- Decorate with asparagus tips and let it sit for 5 minutes before serving. A simple side salad goes very well with it!
TIP: If you find the edge of the crust to brown much faster, you can cover it with some kitchen foil to prevent it from burning (just the edges around).