Spring has sprung, bringing with it tender asparagus and sweet Vidalia onions!
Enjoy this Quick & Easy for Meatless Mondays, Saturday Lunch and Sunday Brunch!
Asparagus & Vidalia Onion Quiche
Yields about 8 servings
1½ cups all-purpose flour
½ teaspoon salt
8 tablespoons cold unsalted butter, cut into ½-inch cubes
4 tablespoon ice cold water
2 tablespoon unsalted butter
2 tablespoons olive oil
2 large Vidalia onions, thinly sliced
Salt and freshly ground pepper, to taste
½ pound fresh thin green asparagus, trimmed and cut into 2-inch pieces
½ pound fresh thin white asparagus, trimmed and cut into 2-inch pieces
1 teaspoon fresh thyme leaves
8 large eggs, room temperature
8 ounces heavy cream
1 cup Gruyere cheese, shredded
1tablespoon all-purpose flour
½ teaspoon salt
½ teaspoon freshly ground pepper
For the Crust:
Add the flour, salt and the cold butter in the bowl of a food processor; pulse until the mixture resembles coarse meal, about 2 minutes.
While the motor is running, slowly add the cold water. Pulse until the dough just starts to hold together, about 30 seconds; careful not to over process.
Remove the dough and form into a flat disk and wrap in plastic. Refrigerate for at least 30 minutes to overnight.
Preheat the oven to 400* F.
Roll out the chilled pastry dough between two pieces of parchment paper wrap, into a 10” round.
Remove the parchment paper, drape the dough over the rolling pan and transfer to a 9” fluted tart pan.
Undrape the dough over the pan and press it lightly onto the bottom and sides of the pan; trimming and discarding any extra from the top of the tart pan.
Prick the bottom of the dough all over with a fork, line with parchment paper and pie weights.
Place on a baking sheet and blind bake for 10 minutes. This will keep the crust from bubbling.
Remove the pan from the oven, discard the parchment paper and pie weights and bake for an additional 2 minutes.
Remove the quiche shell from the oven and set aside.
For the Filling:
Heat a large sauté pan over medium heat; add the butter and olive oil. Once the butter stops foaming, add the onions and season with salt and pepper.
Cook until the onions are very soft and begin to brown, about 20 minutes. Remove the onions from the heat and reserve.
Add the green and white asparagus to the same pan and sauté for 5minutes. Remove them from the heat, add the fresh thyme and add the mixture to the onions.
Reduce oven temperature to 375*F.
For the Custard:
In a large bowl, whisk together the eggs, cream, and 1 tablespoon of flour until well combined. Stir in the grated cheese, salt and pepper.
Spread the cooled onion and asparagus mixture to the bottom of the quiche shell and pour in the custard mixture.
Bake for about 30 minutes, or until the filling feels firm to the touch.
Recipe excerpt from Dinner Déjà Vu: Southern Tonight, French Tomorrow, by Jennifer Hill Booker, © 2017 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.