Asparagus Quiche

A La Kocinera Original Recipe


1 1/4 cups all-purpose flour

1 stick cold unsalted butter, cubed

1/4 teaspoon salt

4-8 tablespoons ice water

1 bunch asparagus, stems removed

2 tablespoons olive oil

1 large shallot, finely chopped

2 cloves garlic, minced

2 cups spinach

2 eggs, lightly beaten

1 1/2 cups heavy cream

3/4 plus 1/4 cup shredded Swiss cheese

1/4 teaspoon cayenne pepper

salt and pepper, to taste


Preheat the oven to 375 degrees.

For the pastry shell: In a food processor, combine the flour, salt, and butter. Pulse until it gets nice and crumbly. With the food processor turned on, slowly add the water one tablespoon at a time, stopping once the dough has come together without crumbling. Briefly and gently knead the dough with your hands and then flatten it into a disk. Wrap in plastic wrap and place in the fridge.

For the filling: Bring a large pot of water to boil. Add the asparagus and blanch for a minute or two. Remove from the water and set aside.

Heat the oil in a large sauté pan over medium-high heat. Add the shallots and garlic, cooking until softened. Add the spinach and cook until it is wilted, but still green—just a couple of minutes.

In a medium-sized bowl, whisk together the eggs and heavy cream. Add 3/4 cup of the shredded cheese as well as the cayenne, salt, and pepper.

To assemble: Place the chilled dough between two sheets of plastic wrap and roll it out into an even circle slightly larger than the size of your tart pan. Using your rolling pin to help, carefully wrap the dough around it and transfer to the tart pan, trimming the edges of extra dough.

In the dough-filled tart pan, evenly distribute the spinach/shallot/garlic mixture over the bottom. Pour in the cream mixture, slightly stirring to make sure everything’s well-distributed. Arrange the asparagus around the top in a circular pattern and then top with the remaining 1/4 cup of cheese.

Place the quiche in the oven and bake for 25-30 minutes, until a nice golden brown.

Allow to cool for about 10 minutes before serving.