Sometimes quiche is the perfect supper. It is almost always the perfect lunch, and better yet the perfect brunch. Asparagus and Tomato Quiche is an answer for any meal. Serve it with a lemony salad and you have yourself an elegant and satisfying meal. Add a glass of wine and now you are just plain classy.
Jump to RecipeIf it’s spring it almost has to be asparagus. The brilliant pairing of tomato with asparagus is what makes Asparagus and Tomato Quiche so delicious. Roasted asparagus spears and slices of tomato combine perfectly with eggs and shredded baby Swiss to bake together in golden perfection. Simple ingredients, all the food groups well represented in a complete and elegant dish.
I’ve been making this quiche for so many years I cannot even count. And I can tell you from experience there are lots of things that can go wrong with quiche. But that does not mean that quiche is a complicated dish to make. It is really quite simple if you avoid some common problems. I will try to address some of those here.
SOLVING COMMON QUICHE PROBLEMS
Soggy crust. There are actually a few ways to solve this problem. The first is to make sure your pie crust is well chilled before baking. The second is to prebake the pie shell before adding the wet ingredients. Additionally, when adding vegetables into the dish, pre-roasting them helps dry them out just a bit to avoid adding lots of extra liquid into the filling.
Runny quiche. The fastest way to ruin a good quiche is to undercook it. But oftentimes the solution for getting a quiche to fully cook through is to have the right eggs to liquid ratio. This recipe will solve that.
Overdone crust. While it is important to prebake your pie shell, the oven temperature can quickly over-brown the crust. Using aluminum foil around the rim of the pan will prevent the crust from browning too quickly while baking the quiche.
TIME-SAVING TIPS
If you’d like to streamline the process, you can have all your prep done the day before:
- Prepare the crust ahead of time, roll out and press into the pan and keep in the refrigerator or freezer.
- Pre-roast the asparagus and tomato slices and keep refrigerated for up to one day ahead.
- Shred the cheese and keep in an airtight container.
- Pre-bake the crust and cover overnight.
Combine the filling ingredients, assemble in the morning and bake. In about an hour you’ve got yourself an amazing breakfast or brunch! Hope you enjoy as much as we do.
Asparagus and Tomato Quiche
Equipment
- Food Processor for pie crust, or hand mix in large bowl
- Mixing Bowl
- Pie Pan
- Cheese Shredder
- Aluminum Foil
- Oil or Baking Spray
Ingredients
Pie Crust
- 2 1/2 Cups All Purpose Flour
- 1 Tsp Salt
- 1 Tsp Sugar
- 1 Cup Butter (2 Sticks) very well chilled
- 1/3 Cup Ice Water
Quiche Ingredients
- 1/2 lb Asparagus
- 2-3 Plum Tomatoes
- 2 Tbsp Olive Oil
- 6 Eggs
- 1/2 Cup Heavy Cream or Half and Half
- 1 Cup Shredded Baby Swiss Cheese
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1 Tsp Dried Dill Weed optional
Instructions
Pie Crust
- Set oven to 425F. Combine dry ingredients in food processor and pulse to combine. If you are doing this by hand, combine in bowl.
- Cut up chilled butter into small pieces, and add individually to flour mixture, pulsing quickly to combine until just crumbled. Add chilled water slowly and pulse again, turning off to check with your hands. Once you are able to squeeze and the mixture holds together, stop. Do not overmix or the dough will become tough. If needed add more water 1 tablespoon at a time.
- Combine dough together into a disk and wrap in plastic wrap. Chill in refrigerator, or put in freezer for 10 minutes before rolling out and pressing into a pie pan. Fold over the edges and pinch to create an attractive edge. Spray a sheet of aluminum foil with oil and press over the pie shell. Add pie weights, or dried beans or rice to hold shape of crust while par-baking.
- Prebake on the middle rack of preheated 425F oven for 20 minutes, or until just starting to turn light brown. Remove from oven and cool slightly.
Quiche Assembly
- Remove any tough ends from asparagus. Keep 8 spears for top of the quiche. Slice remaining asparagus in 1 inch pieces. Slice tomatoes into 1/4 inch slices.
- On an oiled baking sheet add asparagus and tomato slices. Drizzle with olive oil and bake in preheated 425F oven for 20 minutes, or until just starting to brown in spots. Remove from oven and cool.
- Shred Baby Swiss cheese on a cheese grater.
- Beat 6 eggs with 1/2 cup of cream or half and half. Add salt and pepper. Combine with the asparagus pieces and the shredded swiss, leaving the longer spears for the top.
- Arrange half the tomato slices on the bottom of the pie shell saving the nicest pieces for the top. Pour the egg mixture into the shell. Arrange the remaining asparagus spears on top like spokes of a wheel, with slices of tomatoes in between and one in the center. Garnish with dried dill weed if using.
- Split a piece of aluminum foil down the middle and wrap each side around the edges of the quiche to protect the crust from burning. Place in middle rack of 425F oven. Bake for 15 minutes, and turn oven down to 375F. Bake another 30-35 minutes, or until the center of the quiche is set and no longer jiggles. Remove from oven, and cool slightly before serving.
