Welcome, food enthusiasts! Today, we’re diving into a delightful springtime recipe that’s perfect for brunch, lunch, or even a light dinner. Our Gourmet Spring Asparagus Quiche with Fresh Dill and Feta is an elegant dish, combining crisp asparagus, tangy feta, and the bright flavor of fresh dill—all nestled in a golden, flaky crust. Whether you’re a seasoned chef or just someone looking to elevate their cooking game, this recipe will surely impress your taste buds and your guests alike!
Introduction
There’s something wonderfully satisfying about a well-made quiche. Originating from the French countryside, this versatile dish has become a global favorite for its rich and creamy filling, encased in a delicate, buttery crust. Our Spring Asparagus Quiche celebrates the vibrant flavors of spring vegetables and the aromatic touch of dill, making it a refreshing and sophisticated take on the classic quiche. What makes this quiche stand out is the combination of savory feta cheese and the unique texture of asparagus, all brought together with a custard-like filling that’s light yet indulgent. Serve it warm or cold, and it’s guaranteed to be a hit!
Ingredients
To prepare this comforting Gourmet Spring Asparagus Quiche, you’ll need:
- 1 refrigerated pie crust (from a 14-oz. box)
- 1 tbsp. plus 1 tsp. kosher salt
- 12 oz. fresh asparagus, trimmed
- 5 large eggs
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 tbsp. Dijon mustard
- 1 tbsp. chopped fresh dill
- 1/2 tsp. ground black pepper
- 4 oz. crumbled feta cheese
- 3 green onions, thinly sliced
Optional substitutions: You can replace the whole milk with a non-dairy alternative like almond milk for a lighter texture. For those who are dairy-free, substitute the sour cream and feta with their plant-based counterparts, though the flavor will be slightly different.
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How to Make Gourmet Spring Asparagus Quiche
Follow these steps to create your own delicious Gourmet Spring Asparagus Quiche:
- Prepare the crust: Preheat the oven to 425°F. Fit the refrigerated pie crust into a 9-inch pie plate (not deep dish). Fold the edges under and crimp as desired for a beautiful finish. Place the crust in the refrigerator for 30 minutes or the freezer for 15 minutes to chill. This helps the crust maintain its shape during baking.
- Blind bake the crust: Line the inside of the crust with parchment paper, then fill it with baking weights or dried beans to prevent bubbling. Bake until the edges are lightly golden, about 14 to 17 minutes. Remove the weights and parchment paper, then return the crust to the oven for an additional 5 to 8 minutes, until dry and golden. Allow the crust to cool on a wire rack.
- Prepare the asparagus: In a medium saucepan, bring 6 cups of water to a boil. Add 1 tbsp. of kosher salt and the trimmed asparagus. Cook for 2-3 minutes until crisp-tender. Immediately transfer the asparagus to ice water to stop the cooking process. Drain and dry the asparagus thoroughly. Slice 6 spears in half lengthwise and cut the remaining spears into 1-inch pieces.
- Prepare the custard: Reduce the oven temperature to 325°F. In a large mixing bowl, whisk together the eggs, whole milk, sour cream, Dijon mustard, fresh dill, ground black pepper, and the remaining 1 tsp. of salt. This mixture will form the creamy base of your quiche.
- Assemble the quiche: Sprinkle the 1-inch asparagus pieces, crumbled feta cheese, and sliced green onions evenly across the bottom of the cooled pie crust. Carefully pour the custard mixture over the top. Arrange the lengthwise asparagus spears on top of the quiche in a decorative pattern.
- Bake and serve: Bake the quiche until the filling is set in the center and slightly puffed at the edges, approximately 45 minutes to 1 hour. Let the quiche cool for at least 40 minutes before slicing it with a serrated knife. Serve warm, at room temperature, or even chilled for a refreshing take.
Helpful Tips
- Crust tip: If you find your crust edges browning too quickly during baking, cover them with a ring of aluminum foil.
- Custard consistency: For a silkier quiche, ensure that your custard ingredients (eggs, milk, sour cream) are well-whisked until smooth before adding them to the crust.
Cooking Tips
Want to elevate your quiche even further? Here are a few tips:
- Texture boost: For added crunch, you can scatter toasted pine nuts or walnuts over the top before baking.
- Tools of the trade: A ceramic pie plate helps distribute heat more evenly than metal ones, ensuring a perfectly cooked crust.
Serving Suggestions
A dish this beautiful deserves to be served with equally delicious sides! Pair your Gourmet Spring Asparagus Quiche with:
- A simple mixed green salad with a lemon vinaigrette to enhance the freshness of the dish.
- For a more filling meal, serve alongside roasted potatoes or a crusty baguette.
- A crisp, chilled white wine such as Sauvignon Blanc or a refreshing iced tea would complement the quiche perfectly.
Nutritional Information
Here’s the Nutritional Information for Gourmet Spring Asparagus Quiche (per serving):
- Calories: 300 kcal
- Carbohydrates: 20g
- Protein: 12g
- Fat: 20g
- Saturated Fat: 9g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 190mg
- Sodium: 620mg
- Potassium: 250mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 800 IU
- Vitamin C: 7mg
- Calcium: 180mg
- Iron: 2mg
This quiche is not only flavorful but packed with healthy nutrients from the asparagus and fresh herbs. Asparagus is a great source of fiber, folate, and vitamins A, C, and K.
Storage and Leftovers
To keep your Gourmet Spring Asparagus Quiche fresh:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat slices in the oven at 325°F for about 10 minutes, or until warmed through. You can also microwave them for a quick lunch, though the crust may lose some of its crispiness.
If you find yourself with more quiche than you can eat, you can also freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
Frequently Asked Questions (FAQs)
- Can I make this quiche ahead of time?
Yes! You can prepare the quiche a day in advance. After baking, allow it to cool, then cover and refrigerate. Reheat in the oven before serving. - What can I substitute for feta cheese?
You can use goat cheese or ricotta as a milder alternative. Each will lend a slightly different flavor but will still taste delicious. - Can I use frozen asparagus?
Fresh asparagus is best for texture, but if using frozen, make sure to thaw and drain it well before adding it to the quiche.
Related Recipes
Looking for more delicious recipes like this? Check out these ideas:
Conclusion
We hope you enjoy making (and eating) this Gourmet Spring Asparagus Quiche as much as we enjoyed sharing the recipe with you! Don’t forget to leave a comment below with your thoughts or any creative twists you added. Happy cooking, and bon appétit!
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Gourmet Spring Asparagus Quiche with Fresh Dill and Feta
Description
Welcome, food enthusiasts! Today, we’re diving into a delightful springtime recipe that’s perfect for brunch, lunch, or even a light dinner. Our Gourmet Spring Asparagus Quiche with Fresh Dill and Feta is an elegant dish, combining crisp asparagus, tangy feta, and the bright flavor of fresh dill—all nestled in a golden, flaky crust. Whether you’re a seasoned chef or just someone looking to elevate their cooking game, this recipe will surely impress your taste buds and your guests alike!
Ingredients
- 1 refrigerated pie crust (from a 14-oz. box)
- 1 tbsp. plus 1 tsp. kosher salt
- 12 oz. fresh asparagus, trimmed
- 5 large eggs
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 tbsp. Dijon mustard
- 1 tbsp. chopped fresh dill
- 1/2 tsp. ground black pepper
- 4 oz. crumbled feta cheese
- 3 green onions, thinly sliced
Instructions
- Prepare the crust: Preheat the oven to 425°F. Fit the refrigerated pie crust into a 9-inch pie plate (not deep dish). Fold the edges under and crimp as desired for a beautiful finish. Place the crust in the refrigerator for 30 minutes or the freezer for 15 minutes to chill. This helps the crust maintain its shape during baking.
- Blind bake the crust: Line the inside of the crust with parchment paper, then fill it with baking weights or dried beans to prevent bubbling. Bake until the edges are lightly golden, about 14 to 17 minutes. Remove the weights and parchment paper, then return the crust to the oven for an additional 5 to 8 minutes, until dry and golden. Allow the crust to cool on a wire rack.
- Prepare the asparagus: In a medium saucepan, bring 6 cups of water to a boil. Add 1 tbsp. of kosher salt and the trimmed asparagus. Cook for 2-3 minutes until crisp-tender. Immediately transfer the asparagus to ice water to stop the cooking process. Drain and dry the asparagus thoroughly. Slice 6 spears in half lengthwise and cut the remaining spears into 1-inch pieces.
- Prepare the custard: Reduce the oven temperature to 325°F. In a large mixing bowl, whisk together the eggs, whole milk, sour cream, Dijon mustard, fresh dill, ground black pepper, and the remaining 1 tsp. of salt. This mixture will form the creamy base of your quiche.
- Assemble the quiche: Sprinkle the 1-inch asparagus pieces, crumbled feta cheese, and sliced green onions evenly across the bottom of the cooled pie crust. Carefully pour the custard mixture over the top. Arrange the lengthwise asparagus spears on top of the quiche in a decorative pattern.
- Bake and serve: Bake the quiche until the filling is set in the center and slightly puffed at the edges, approximately 45 minutes to 1 hour. Let the quiche cool for at least 40 minutes before slicing it with a serrated knife. Serve warm, at room temperature, or even chilled for a refreshing take.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Crust tip: If you find your crust edges browning too quickly during baking, cover them with a ring of aluminum foil.
- Custard consistency: For a silkier quiche, ensure that your custard ingredients (eggs, milk, sour cream) are well-whisked until smooth before adding them to the crust.
