Mix up dinner tonight with this tasty Roasted Asparagus and Gruyere Quiche!
My wife hates quiche. You’d think quiche beat her up and stole her lunch money when she was a kid. To be fair, she doesn’t love scrambled eggs either…but still. Quiche is like her arch-nemesis in the food world.
But then she became pregnant. And for those of you who’ve been pregnant (or lived with someone pregnant), you know that pregnancy messes with your taste buds. And now my wife loves quiche. That’s right. She and quiche made up and buried the hatchet. And now they’re best friends.
Ok, so maybe best friends is a little far-fetched, but I’m not kidding when I say that my wife likes quiche now. And not just likes…she actually craves it! I’ve always been a fan of delicious quiches, but I rarely make them at home since it usually means I’m stuck eating the whole thing. But we stumbled across a delicious roasted veggie quiche a couple months on one of our trips to Vermont. My wife took a nibble of said quiche, and the rest was history.
Now that quiche is fair-game in our house again, I decided to whip up a fun version for dinner the other night. My wife walked into the back door after a long day at work, and the first words out of her mouth were, “I need a slice of that quiche!” Really? This is the same woman who used to look at quiche with utter disdain. But, hey, I love quiche, so I’m not about to complain about her new-found love. Pregnancy does some crazy things to your taste buds!
I was at the grocery store the other day, and they had some of the most amazing looking asparagus. That’s when the idea for this Roasted Asparagus and Gruyere Quiche took root. Our neighbors taught us an awesome trick to shave Parmesan cheese on asparagus after roasting it…so I took this trick and altered it a bit.
I picked up a block of Gruyere cheese to go with the asparagus. Gruyere is a harder Swiss cheese that is well-known for it’s baking and melting uses. (In fact, Gruyere is the traditional cheese for French Onion Soup, and it’s often used in fondues, too.) Oh, and the nutty flavor partners quite well with roasted asparagus. Just sayin’.
So off I went to whip up this Roasted Asparagus and Gruyere Quiche. I pulled out my 8″ tart pan. You guys know about my love for Fat Daddio’s bakeware by now! This Tart/Quiche Pan features a removable bottom, which makes removing the baked quiche a cinch. I mean look at that quiche!
I give the bakeware all of the credit here. The anodized aluminum pan reaches baking temperatures faster and cools quicker than other types of pans. That’s incredibly important when baking things with a delicate pie crust…like this Roasted Asparagus and Gruyere Quiche!
The holidays are quickly approaching, so it’s definitely time to do an inventory of your bakeware. Warped baking pans? Scratched tart pans? Give yourself an early present and upgrade your bakeware before the holidays! Santa won’t mind one bit…especially if you use that new bakeware to bake him some treats. Fat Daddio’s pans are available at many fine kitchenware retailers, or you can also grab ’em online at Amazon.
Did you make this Roasted Asparagus and Gruyere Quiche at home? Leave a comment! Or snap a photo and tag me on Instagram (@Spicedblog).
Still hungry? Check out these other tasty favorites, too:
Roasted Asparagus and Gruyere Quiche
For the Roasted Asparagus
- ½ lb asparagus spears
- 1 Tbsp olive oil
For the Quiche
- 1 unbaked pie crust homemade or store-bought
- 3 large eggs lightly beaten
- ½ cup milk
- 1/3 cup heavy cream
- 2 Tbsp fresh Italian parsley minced
- ½ tsp salt
- ½ tsp black pepper
- ½ cup Gruyere or Swiss cheese grated
For the Roasted Asparagus
- Preheat oven to 400°F.
- Trim off the thick bottom portions of asparagus spears. If desired, use a vegetable peeler to remove the thicker skin at the bottom of each stalk.
- Line a baking sheet with foil and arrange spears in a single layer. Drizzle with olive oil and rub asparagus until each spear is well coated with oil.
- Roast at 400°F for 10-12 minutes.
- Remove asparagus from oven and set aside.
For the Quiche
- Roll out the pie dough into an 11” circle. Carefully press dough into an 8”x2” tart pan. Pinch off any excess dough, and place pan in freezer for at least 30 minutes.
- Preheat oven to 425°F.
- Using a fork, prick bottom and sides of dough 10-12 times.
- Bake pie crust for 10-12 minutes, or until it just begins to turn golden brown.
- Remove crust from oven and set aside.
- Reduce oven temperature to 350°F.
- Chop roasted asparagus into 1” pieces; set aside.
- In a large bowl, beat the eggs until well combined. Add milk, cream, parsley, salt, pepper and Gruyere; stir until well combined. Fold the chopped asparagus into the egg mixture.
- Pour mixture into prepared pan. (Note: The mixture should come to about 1” below the top of the pan.)
- Bake at 350°F for 50-55 minutes, or until top of quiche is set and golden brown in color. (Note: To test for doneness, insert a knife into center of quiche. If it comes out clean, then quiche is done.)
- Let cool for at least 5 minutes before slicing into wedges. Garnish each slice with freshly ground black pepper and a drizzle of olive oil before serving. (Note: Can be served hot or at room temperature.)
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