PREP TIME 20 mins | COOK TIME 40 mins | TOTAL TIME 6o mins | SERVES 8
I grew up in the 80s, when it was common for people men to announce, “Real men don’t eat quiche.” Remember that? Well, big news: Real men and women do eat quiche — and frankly, all people should be eating quiche more often.
It’s the most perfect meal: Veg, protein and starch in every delicious, flaky, cheesy bite. It’s divine for breakfast, lunch or dinner and also wins every potluck to which it’s taken.
Brunch, that jerk of a meal, embraces quiche like a best friend. You can make it ahead! You can vary the fillings! You can serve it hot, warm or cold! Its leftovers are superb, particularly when eaten on the sly during a commercial break when your significant other is in the bathroom….
I love this quiche stuffed full of asparagus and Gruyère, but it’s also amazing with these combos:
broccoli + cheddar
leeks + feta
mushrooms + chevre
sweet peppers + fontina
I could go on, but I’d be taking you away from important quiche-making time. Can’t wait to hear what you think!
Easy Vegetarian Quiche
1 batch Flaky Pastry (click link below)
¼ cup butter
1 medium onion, finely chopped
about ½ lb fresh asparagus, trimmed, finely sliced, tips reserved
2 tablespoon all-purpose flour
¾ cup milk
½ teaspoon salt
2 cups shredded strong cheese such as cheddar
Preheat the oven to 400F.
Melt the butter in a large frying pan over medium. Add the onion and cook gently about 4 min until they're turning translucent, stirring often. Add the sliced asparagus spears and cook another 2 to 3 minutes or until they are bright green. Sprinkle in the flour and stir until totally incorporated. Add the asparagus tips and remove the pan from the heat.
Whisk the eggs in a large bowl. Whisk in the milk and salt. Scrape in the asparagus mixture and the cheese and stir well. Season with fresh pepper if you like.
Roll out the pastry about ¼ in thick then transfer to a 9-inch pie plate. Crimp the edge. Pour the egg mixture into the pastry shell, then use your fingers to find the asparagus tips and place them on the top of the quiche. Place the pie plate on a baking sheet.
Bake for 15 min then reduce the heat and bake another 25 to 30 min or until the quiche is lightly browned on top. Let stand at least 10 min before serving.
TIP: This is one of my favourite ways to use spring asparagus, but you can use any vegetable in the same way: broccoli is especially good, as are mushrooms, leeks, spinach, peppers. Just keep the onions, too -- they're part of the flavour. Use any strong cheese for this: gouda, gruyere, goat, cheddar, feta etc.
Click below for a printable version of this recipe.