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.
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Breakfast, Main Course
Cuisine: French
Keyword: asparagus, Quiche, Tomato
Servings: 8
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 1/2CupsAll Purpose Flour
1TspSalt
1TspSugar
1CupButter (2 Sticks)very well chilled
1/3CupIce Water
Quiche Ingredients
1/2lbAsparagus
2-3Plum Tomatoes
2TbspOlive Oil
6Eggs
1/2CupHeavy Cream or Half and Half
1CupShredded Baby Swiss Cheese
1TspSalt
1/2TspPepper
1TspDried Dill Weedoptional
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.