A delicious, homemade quiche can easily be the star of breakfast or brunch. With it’s flaky crust, velvety custard filling and fresh asparagus spears – this is a simple dish that is sure to impress.
Prep time: 60 minutes
Cook time: 60 minutes
- 1 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/3 cup plus 1 tablespoon shortening
- 2 tablespoons red onion, diced
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons fresh sage, minced
- 1 cup cheddar cheese, shredded
- 5 large eggs, lightly beaten
- 1 cup half & half
- Ground black pepper, to taste
- 3 fresh asparagus spears, trimmed and cut lengthwise
For the crust:
Combine flour and 1/2 teaspoon salt in a medium bowl, whisking to break up clumps. Add shortening and incorporate with a pastry blender or fork until dough is pea-sized crumbs. Drizzle 2-3 tablespoons of ice cold water, one tablespoon at a time, until dough forms large clumps.
Turn dough out of bowl onto sheet of plastic wrap and form into 1-inch thick disc. Seal and refrigerate for at least 45 minutes.
Remove dough from plastic wrap and transfer to floured work surface. Using a lightly floured rolling pin, roll dough until it’s slightly larger than your pie plate. Carefully place dough in pie plate and gently press down to lie bottom and sides. Trim excess dough from edge of pie plate with a knife. Flute edges using thumb on one hand and two fingers on another. Score bottom of pie shell with a fork.
For the filling:
Preheat oven to 350°F.
Add onion, rosemary, sage and cheese to prepared crust.
In a medium bowl, whisk together eggs, half & half, 1/2 teaspoon salt and pepper until well combined. Pour egg mixture into crust. Arrange asparagus on top of filling in spoke pattern. Bake until filling has completely set, about 50-60 minutes. Let rest 10-15 minutes prior to serving.
ORANGE & FIELD TIP: For the sake of time, refrigerated pie crust dough is a great substitute to a homemade version.