Paula Deen Asparagus Quiche

Paula Deen asparagus quiche is an easy savory pie made with tender asparagus, Gruyere cheese and a creamy egg custard, ready in 3 hours 30 minutes with chilling. It's a lovely spring brunch quiche for Easter, church supper or a weeknight dinner, and the crust and custard chill ahead.

Chill the egg mixture for at least 30 minutes and pre-bake the crust with a little custard poured in. That thin layer seals the pastry, so the bottom stays crisp instead of turning soggy under the filling.

The crust gets cut with both cold butter and shortening, which gives it a flaky bite and helps it hold its shape. Fanning the asparagus out like the spokes of a wheel also means every slice gets a spear, so no one is left with just custard.

Paula Deen Asparagus Quiche

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Course: BreakfastCuisine: American, SouthernDifficulty: Medium

Servings

6

servings

Prep time

40

minutes

Cooking time

1

hour 

Calories

480

kcal

A flaky, double-chilled crust holds a rich parsley-flecked custard, with buttery asparagus spears fanned across the top. Gruyere melts over the surface as it bakes, so the quiche puffs up golden brown and slices cleanly.

Ingredients

• 1 1/2 cups instant flour
  

• 1/2 cup cut into pieces unsalted cold butter
  

• 3 tablespoons vegetable shortening
  

• 1/3 cup ice water
  

• 1/2 teaspoon salt
  

• 3 large eggs
  

• 1 1/2 cups heavy cream
  

• 1/4 cup chopped fresh parsley
  

• 1/2 teaspoon white pepper
  

• 2 tablespoons for filling Butter
  

• 7 to 8 stalks bottoms trimmed asparagus
  

• 1/2 cup grated Gruyere cheese
  

Directions

• Make the dough: Put 1 1/2 cups flour in a large bowl and cut in 1/2 cup cold butter and 3 tablespoons shortening with a pastry cutter. Once it looks like coarse meal, add 1/3 cup ice water and the salt, form a ball, wrap it and chill for 2 hours.
• Roll out the crust: Roll the dough out on a floured surface to about 1/4 inch thick and fit it into a 9-inch quiche pan. Poke a few holes in the bottom, press the edges with a fork, then chill for 1 hour.
• Prebake the shell: Preheat the oven to 425°F and prick the bottom of the shell well with a fork. Line it with foil and pie weights, beans or rice, then bake for 7 to 8 minutes until the shell feels firm.
• Mix the custard: Whisk 3 eggs, 1 1/2 cups heavy cream, 1/4 cup chopped parsley and 1/2 teaspoon white pepper in a medium bowl. Chill it for at least 30 minutes so the flavors come together.
• Set the base layer: Pour about 1/3 of the egg mixture into the partially baked crust. Bake for about 10 minutes, until the filling just begins to set.
• Cook the asparagus: Melt 2 tablespoons butter in a medium skillet over medium heat and add the trimmed asparagus. Cook for 4 to 6 minutes, until the spears are tender.
• Assemble and bake: Arrange the asparagus in the pan like the spokes of a wheel, then pour the rest of the custard over it. Sprinkle with 1/2 cup grated Gruyere and bake for about 30 minutes, until puffed and brown.
• Serve: Serve the quiche hot or at room temperature. If the crust edges darken too soon while it bakes, cover them loosely with foil.

Tools for this recipe

• Mrs. Anderson's ceramic pie weights, Spring Chef dough blender (pastry cutter), J.K. Adams French rolling pin. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a store-bought pie crust instead of making the dough?

Yes, a refrigerated or frozen crust works if you're short on time. Prebake it the same way with pie weights, since the homemade dough's 3 hours of chilling is what makes this recipe so long.

How do I keep the bottom crust from getting soggy?

Prebake the shell until it feels firm, then pour in a third of the custard and bake it until it begins to set. That thin layer seals the crust before the asparagus and the rest of the custard go in.

Can I make asparagus quiche ahead of time?

The dough, the custard and even the cooked asparagus can all be made a day ahead and kept in the fridge. The recipe also says the finished quiche is good at room temperature, so it travels well to a brunch or potluck.

What can I use if I don't have Gruyere cheese?

Swiss cheese is the closest swap, since it melts the same way and has a similar nutty flavor. Sharp white cheddar also works, though it will taste a little tangier.

How do I know when the quiche is done?

Look for a puffed, golden-brown top after about 30 minutes in the oven. If the crust edges are getting too dark before then, tent them with foil so they stop browning.