I need to start by saying that my quiche recipe is awesome. I’ve tweaked it a lot over time and now I’ve reached one that I don’t think I ever want to change. This time I’m making it with tomatoes and asparagus, but believe me: the dough and the cream base is just perfect for any flavour you prefer.
My favourite I think is leek and I love to put some paprika and olive oil roasted almonds on top along with prosciutto… instant drool.
To the dough you can add seeds and finely chopped nuts for a different texture and it works great. Don’t fear making the dough because it surpasses by miles store-bought dough. You just need to get organized and make the dough a couple of days ahead and roll it out when you need it. You can even freeze it for up to a month.
The filling has a combination of freshly grated parmesan cheese and gruyere and this combination for me is a winner.
Soon I’ll post a cheese and cauliflower soufflé that also uses that combo and is INCREDIBLE.
I also like that I’m showing you guys how to get the perfect crunchy golden crust that is essential for a good quiche. I hate it when I order quiche in a restaurant and the dough is soggy or the same colour as the filling: WHITE.
Asparagus and Cherry Tomato Quiche
For the dough
- 200 g all purpose flour
- 1 tsp salt
- 100 g unsalted butter, cold and cut in cubes
- 1 egg
- 1 tbsp water
To cook the asparagus and cherry tomato
- 100 g asparagus + salt and water to cook
- 150 g cherry tomato + olive oil, salt and pepper to cook
- 1 egg
- 1 yolk
- 175 ml whipping cream
- 125 ml milk
- 50 g freshly grated gruyere
- 50 g freshly grated parmesan cheese, I used Grana Padano
For the dough
If you want to do the dough by hand, refer to the vegetable gallete recipe where we make the same dough. To make it in the food processor, add the flour, salt and butter and mix until you reach a sandy texture.
Add the liquids and process again until you get a smooth dough. Rest for 30min wrapped in cling film in the fridge.
Roll it out to 2-3mm thick and put it inside your mould. Lift the edges and push down to make sure they reach the corners for a nice angle when you cut it. Cut the excess dough with a rolling pin and then make sure the dough is still in place. A bit more excess will remain and you can cut it with a knife.
Make a double layer on cling film and put it inside the dough. Top with baking beans (ceramic or actual beans) and bake at 180C for about 15min or until the edges are golden.
Take out the baking beans carefully using the cling film and take back into the oven to make it evenly golden (about 15min more). Let cool down to room temperature before pouring the filling inside.
For the vegetables
The cherry tomatoes go into the oven with olive oil, salt and pepper until soft at 180C (about 15-20min)
Snap the bottom of the asparagus where it naturally breaks off and discard the bottom. Then cut off the tips and cut the stalk in half. For further reference you can watch the video above.
Get a pot of boiling water going with a tsp of salt. Make sure the water is boiling strongly because this along with the salt will keep the asparagus nice and green.
Add the bottoms first and cook until al dente. Mine were really thin so 1.30min was enough. Then add the tips and cook also until al dente 30secs-1min.
Remove them and transfer to a bowl with iced water to shock them and stop them from cooking further.
For the filling
Mix everything together and put it inside the now cooled down dough.
Arrange the cherry tomatoes and asparagus on top and pop the quiche in the oven at 140C (colder than before so the dough doesn't get more golden and the filling remains moist) for about 35-45min or until golden on top.
Let cool down to almost room temperature before cutting so it coagulates and doesn't fall apart.