Go Back
Barefoot Contessa Asparagus Quiche Recipe

Barefoot Contessa Asparagus Quiche Recipe

Love elegant brunch dishes? This Barefoot Contessa Asparagus Quiche Recipe is creamy and flaky perfection. Tender asparagus shines in rich custard. Perfect for spring brunches.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Brunch/Main Dish
Cuisine French-American
Servings 8
Calories 380 kcal

Ingredients
  

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons cold unsalted butter cubed
  • 3-4 tablespoons ice water
  • 1 pound fresh asparagus trimmed
  • 1 tablespoon olive oil
  • 1 small shallot finely chopped
  • 4 large eggs
  • 1 ½ cups heavy cream
  • ½ cup grated Gruyere cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg fresh grated

Instructions
 

Make the Pie Crust

  • Mix flour and salt in bowl. Cut in cold butter until pea-sized crumbs. Add ice water 1 tbsp at a time. Form dough disk. Chill 30 minutes. Roll to fit 9-inch pie dish.

Blind Bake Crust

  • Preheat oven 375°F (190°C). Line crust with parchment. Fill with pie weights. Bake 15 minutes. Remove weights and parchment. Bake 5 more minutes until light golden.

Prepare Asparagus

  • Trim tough asparagus ends. Cut 4 spears whole for top. Chop rest into 1-inch pieces. Heat olive oil in pan. Saute chopped asparagus and shallot 3-4 minutes until crisp-tender.

Arrange Top Asparagus

  • Place 4 whole asparagus spears in spoke pattern on pre-baked crust. Beautiful presentation. Press gently into crust bottom. Ready for filling.

Make Custard Filling

  • Whisk eggs, heavy cream, salt, pepper, nutmeg in bowl. Smooth and silky. Stir in sauteed asparagus-shallot mixture. Pour carefully into crust.

Add Cheese and Bake

  • Sprinkle Gruyere cheese over filling. Bake at 375°F for 30-35 minutes. Center slightly jiggles. Golden top forms. Perfect doneness.

Cool and Serve

  • Cool on rack 15 minutes. Custard sets beautifully. Slice into wedges. Garnish with herbs. Serve warm or room temperature.

Notes

  • Keep crust ingredients ice-cold. Flaky crust secret.
  • Don't overcook asparagus. Crisp-tender perfect texture.
  • Gruyere substitute: Swiss or sharp cheddar works great.
  • Make mini quiches: Use muffin tin. Perfect appetizers.
  • Gluten-free: 1:1 gluten-free flour blend. Same great crust.
  • Add bacon: 4 slices cooked, crumbled into filling.
Keyword Barefoot Contessa Asparagus Quiche Recipe