Roasted Asparagus and Scallion Quiche
Springtime on a plate! This Roasted Asparagus & Scallion Quiche is a vibrant and flavorful celebration of fresh, seasonal ingredients. Inspired by a recipe in the NY Times Cooking.
Imagine: a flaky and buttery crust filled with a creamy custard studded with tender roasted asparagus and pops of bright scallion. Every bite is a delightful combination of textures and tastes, perfect for a light lunch, brunch, or impressive potluck dish.
Here’s why you’ll love it:
- Fresh & Flavorful: Showcase the beauty of spring with this quiche, bursting with the flavors of the season.
- Easy Weeknight Win: Whip up this quiche in simple steps, making it the ideal meal prep option for busy schedules.
- Elegant Yet Uncomplicated: Impress your guests with this restaurant-worthy dish that’s surprisingly easy to make at home.
Ready to ditch the boring quiche and experience the magic of Roasted Asparagus & Scallion Quiche? Continue reading for the recipe below and get ready to savor the taste of spring in every delicious bite!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
- Category: Main Dish
Ingredients
- 3/4 pound thick asparagus
- 2 Tbsp olive oil
- salt & pepper to taste
- 1 1/2 bunches scallions, trimmed, quartered lengthwise & sliced thin
- 1 Tbsp marjoram
- 2 Tbsp minced flat-leaf parsley
- 4 whole eggs
- 1 frozen deep dish pie shell (MUST be deep dish!)
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 1 1/2 cup half and half or cream
- 1/2 cup Gruyere cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 cup cooked & chopped bacon
Instructions
-
Prepare Oven and Baking Sheet: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
-
Roast Asparagus:
- Snap off the woody ends of the asparagus.
- Place the asparagus on the prepared baking sheet.
- Drizzle with 1 tablespoon of oil, season with salt and pepper, and toss to coat.
- Roast for 12 minutes, or until tender and lightly browned, turning halfway through.
- Let the asparagus cool slightly, then slice into 1/2 to 3/4 inch pieces and place in a medium bowl.
-
Sauté Scallions:
- Heat oil in a medium skillet over medium heat.
- Add scallions and cook, stirring, until tender, about 5 minutes.
- Season with salt and pepper.
- Remove from heat and add to the bowl with the asparagus.
-
Combine Asparagus Filling: Add marjoram and parsley to the asparagus and scallion mixture and toss to combine.
-
Prepare Egg Custard:
- In a medium bowl, beat the eggs.
- Add salt, pepper, and half-and-half or cream, and whisk to combine.
-
Assemble Quiche:
- Spread the asparagus and scallion mixture evenly in a frozen pie crust.
- Sprinkle bacon over the asparagus layer.
- Evenly sprinkle both grated cheeses on top.
- Slowly pour the egg custard over the filling.
-
Bake Quiche:
- Place the quiche, on a baking sheet, in the oven and bake for 15 minutes.
- Reduce oven temperature to 300°F (150°C) and bake for 45-60 minutes, or until a knife inserted 1 inch from the edge comes out clean.
-
Rest and Serve: Let the quiche stand for 10 minutes before serving.
Notes
- The quiche will keep for 3-4 days in the refrigerator – so you can make this ahead of time. Serve room temperature or warm.
Keywords: Main Dish, Breakfast, Brunch, Quiche, Eggs, Asparagus, Scallions, Vegetable
Leave a Reply