The weather last week was quite Spring-like, so I decided to make some Asparagus Quiche! (Although the weather as I am writing this is decidedly not spring-like.)
Quiche, as I am sure you all know, is a French dish that is at the intersection of Frittata and custard tart. It has a pastry shell and is filled with a savory egg based custard. The traditional Quiche Lorraine has bacon and gruyère, but I made this quiche vegetarian with asparagus, onions, and gruyère.
First I browned the onions in olive oil with some red thai curry paste.
And then I added the garlic and cooked it for about 30 seconds.
And then I added the asparagus (first I cooked the stalks, and then I added the tops, because the tender tops cook more quickly)
To cook the asparagus I added some water to the pan and let the asparagus simmer until it was soft, adding water as necessary. I wanted it to be soft rather than al dente to meld better with the texture of the custard.
Then I made the custard with 5 eggs and a cup of milk. I then added about a cup of freshly grated gruyère as well as some salt and pepper (and a little bit of chili pepper).
I poured the custard into my blind baked pastry dough, and added the asparagus to it.
I then baked the quiche for about 20-30 minutes.