Asparagus quiche is a French-style savory egg custard baked with asparagus tips or chopped asparagus, cheese, and a pie crust. It is a popular dish in spring and can be customized with additional ingredients like bacon, ham, or vegetables.
Asparagus quiche is a savory egg custard French-style, baked in a traditional pie shell or buttery crust. This delicate quiche always features asparagus tips or chopped asparagus, although there are many different varieties. Asparagus quiche in Lorraine almost always includes bacon or ham and spinach. Other varieties of asparagus quiche may contain little more than egg, cheese and the asparagus itself.
Most styles of quiche, including asparagus quiche, originated in France. Historically, both delicate egg custards and sauteed asparagus spears were popular in French cuisine, so chefs started combining the two. The result was a cheesy, often deeply flavorful dish that featured both the sweetness of the tender young asparagus spears and the bitterness of the more mature stem. This dish hasn’t changed much over the years. The only big differences are that some cooks use pre-made frozen pie crusts instead of making their own.
Seasonal cooks often whip up asparagus quiche in mid to late spring. Asparagus sprouts and begins to ripen around this time, just as hens begin to lay eggs. Those interested in seasonal cooking may appreciate this custard as a fresh tasting way to stay warm during cool spring evenings. It is also usually well received at potlucks and dinner parties. Some cooks even make miniature versions, in muffin tins, as appetizers.
The basic recipe for asparagus quiche usually includes a raw pie crust — store-bought or homemade — up to five eggs, heavy cream or whole milk, cheese, and asparagus. The cook generally beats the eggs together with cream or milk to make a thick, runny yellow mixture. Asparagus should generally be cut into small pieces and gently sauteed in cooking oil or butter until soft. Raw asparagus is usually stringy, dense, bitter, and difficult to chew. Cooking it before adding it to the quiche helps ensure that each bite is soft and deliciously flavorful.
The asparagus then goes into the pie shell and is covered with grated cheese. Aged cheddar, swiss, gouda and gruyere are generally good choices. Salty and very flavorful cheeses usually go well with asparagus. The egg and milk mixture is poured over the cheese and asparagus and the quiche is usually baked until the crust is flaky and the eggs are set.
Cooks who want more than one flavor in their asparagus quiche have a wealth of other ingredients to choose from. Tomatoes, green peppers, shallots, and mushrooms usually go well with asparagus, though they need to be sauteed to soften them. Precooking vegetables also releases juices that could make for a watery quiche if they were added when raw. Popular meat options include bacon or ham, ham, and browned sausage. All of these meats must be fully cooked and drained of fat before adding to the quiche.
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