Spring Asparagus Quiche
A tasty, light, and easy-to-make spring quiche. You can also use other types of vegetables, such as zucchini or Brussels sprouts. It can be served as an appetizer, starter, or for a buffet.
A simple and tasty savory pie, consisting of: a shortcrust pastry base enriched with boiled asparagus, mozzarella, and eggs.
If you are looking for more easy recipes (sweet or savory), click on my Special: “Easy and Quick Recipes“.
You might also be interested in:
- Stewed Fava Beans with Pancetta and Peas. The quintessential spring side dish.
- Mini Quiche with Roquefort. Easy Recipe
- Crumbly Zucchini with Air Fryer. Tasty, light, and quick side dish.
- Creamy Raw Zucchini Parmigiana. Easy Recipe, no frying.
- Zucchini Stuffed with Ground Meat in Sauce. Traditional Neapolitan family recipe, easy and quick.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Spring Asparagus Quiche
- 14 oz asparagus (or other vegetables)
- 1 package shortcrust pastry
- 4.5 oz mozzarella (cubed)
- 2 eggs (whole)
- to taste fine salt
- to taste black pepper (optional)
- to taste extra virgin olive oil (to season the filling)
Tools
- Bowl
- Pot
- Knife
- Hand whisk
- Baking tray
Steps for the Spring Asparagus Quiche
First, wash the asparagus and clean them by removing the hardest part, cut the stalk, leaving the softer final part of the tips.
Keep 5/6 whole asparagus for decoration and cut the others into small pieces.
Boil the asparagus in salted boiling water for about 10 minutes after it returns to a boil. Let them cool.
To keep the bright green color (optional, if you’re in a hurry), drain them and immediately cool the asparagus in ice water.
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Beat the 2 whole eggs with a hand whisk, add salt and pepper, then fold in the cubed mozzarella and cooked asparagus (or chosen other vegetables).
Roll out a shortcrust pastry package in a 20 cm diameter baking pan and prick the bottom with a fork.
Pour the egg, mozzarella, and asparagus mixture onto the base and season with extra virgin olive oil.
Bake in a preheated static oven at 350°F for about 40 minutes.
Serve the savory pie warm, but it’s also good cold. The asparagus quiche can be stored for a maximum of a couple of days in the refrigerator. It should be reheated in a traditional oven (at 400°F) or in the microwave.
Notes and Tips
If you’re not in a hurry, you can also cook the asparagus (or the chosen vegetables) in a tastier way: In a non-stick pan, put a drizzle of oil and a whole garlic clove. Cut 3 oz of raw ham (or bacon) into strips and cook over high heat for a few minutes until it becomes crispy. Add the asparagus pieces and let them flavor. Cook by adding a little boiling water until the asparagus (or the chosen vegetables) become soft (about 10 minutes). Remove the garlic and let it cool.
Instead of shortcrust pastry, you can use puff pastry.
Savory pies can be frozen as long as they are made with fresh ingredients (not previously frozen).
To freeze a savory pie, prepare it as if it were to be served immediately by completing the cooking process. Let it cool, wrap it well with plastic wrap or a freezer bag.
Store the cooked savory pie in the freezer; it can be kept for about 3 months.
To defrost it, take it out a day earlier and put it in the fridge. DO NOT defrost the pie at room temperature. Before eating, put it in a hot oven at 400°F for enough time to restore its original fragrance.
Shopping Tips!!!
For weighing the ingredients for my preparations, I use this practical Digital Kitchen Scale, with a large removable bowl, tare function, and built-in timer, you can find it on Amazon at a great price. #adv
To beat the eggs I used one of the hand whisks from this handy set of stainless steel whisks, coated in non-stick silicone, light but sturdy, highly recommended, you can find them here on Amazon. #adv
