Roasted Asparagus and Scallion Quiche

By Martha Rose Shulman

Updated June 5, 2018

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 1 hour (including baking the quiche)
Rating
5(1,135)
Comments
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I’ve made many a spring quiche filled with asparagus and herbs, yet I’d never thought about roasting the asparagus instead of steaming it. But lately I’ve been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn’t lost even when the sliced stalks are hidden inside a quiche.

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Ingredients

Yield:6 generous servings

  • ¾ pound thick asparagus

  • 2 tablespoons extra virgin olive oil

  • Salt and freshly ground pepper to taste

  • 1 bunch good-size scallions (the kind you get in the farmers market) or 1 ½ bunches thin scallions (the kind you get in the supermarket) (about 5 ounces), trimmed, quartered lengthwise and sliced thin

  • 1 tablespoon chopped fresh tarragon

  • 2 tablespoons minced flat-leaf parsley

  • 2 egg yolks

  • 2 whole eggs

  • 1 (9-inch) whole wheat pie crust, fully baked and cooled

  • Freshly ground pepper

  • ⅔ cup milk

  • 2 ounces Gruyère, grated (½ cup)

  • 1 ounce Parmesan, grated (¼ cup)

Ingredient Substitution Guide
Nutritional analysis per serving

26 grams carbs; 121 milligrams cholesterol; 353 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 23 grams fat; 3 grams fiber; 428 milligrams sodium; 12 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into ½ to ¾-inch pieces and place in a medium bowl.

  2. Step 2

    Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.

  3. Step 3

    Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.

  4. Step 4

    Add salt (I use ½ teaspoon), pepper, and milk to remaining eggs and whisk together.

  5. Step 5

    Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Tip

  • Advance preparation: The quiche will keep for 3 or 4 days in the refrigerator.

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Ratings

5 out of 5
1,135 user ratings
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Comments

Randy

Fully cook the crust regardless of whether it is the pate brisee in the recipe or a purchased deep dish pie shell. Brush the interior of the crust with beaten egg and bake for 5 minutes @ 350. Then fill the crust with custard, veg & cheese and bake until set. What this does is seal the crust so it doesn't get soggy and you will have a crisp crust on the finished quiche. If you use a deep dish crust you will need to increase the filling and also the cooking time.

MHF

So to all of the people who are saying there isn't enough filling: the pate brisee pie crust recommended for this quiche is a TART crust. It's very shallow. If you want to bake it in a pie crust, I would recommend increasing the filling ingredients by 50 to 100%.
Without the tarragon, this recipe would have been so-so. I used dried tarragon (1 tsp) and it really elevated this to something special. I'd definitely make it again.

TV

I made this for brunch and most people had a second helping. It was delicious! I used a 9” frozen pie crust that needed to be baked for 10 minutes at 400 degrees before I added the filling. I didn’t have fresh tarragon so I used fresh basil. I also used a shredded Gruyere & Swiss blend where the recipe called for grated Gruyere, and cream instead of milk.

Charlene

Fabulous. I improvised after yet another amazing asparagus harvest from the garden - is anything more rewarding to grow? Chopped a leek, simmered on low in a little olive oil. Threw that into the (bought) pie base as the pastry was cooling. Added snipped chives, also from the beloved garden into the eggy-mix. Wonderful Vermont sharp cheddar instead of Gruyere (buy local, I say, support our farmers!). Used sour goat milk. Blissful.

Andre LePlume

Pretty good, but too heavy on the cheese. The roasted asparagus was tasty, especially when combined with the scallions. Unless you like a cheesey quiche, I suggest reducing the amount of cheese added, or just skipping the parm.

Cornelia Guest

Whole wheat crust was yummy! Be sure to cut the scallions well and have small pieces of asparagus.

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