Asparagus & Gruyere Quiche

Quiche is easily one of the most satisfying and tasty any time of the day meals, if you ask me.  Everyone in my family loves it – well except my sister.  Poor thing hates eggs and my parents have raised chickens specifically for eggs since we were middle school students. 
 Anyway, I adapted this recipe slightly from a Martha Stewart recipe I had torn out of Everyday Food from 2009.  I am absolutely terrible about magazine pages, images, and clippings.  Eric hates finding my little magazine nests.  I attribute this to my love of making collage art.  
I started with my vodka and ice water crust, using a half and half ratio of water and vodka.  I finally ran out of the Ciroc vodka and have moved on to Belvedere.  

4 ingredients only for this quiche!

Prepare the crust using recipe below.  Then, add a double layer of foil and dried beans.  This will protect the crust from over baking and prevent it from puffing up. 
Chop 1 bunch of asparagus into sections.  Discard lower, white ends.  These will be woody, you should be able to feel the difference in texture with your knife.  Saute over medium-low heat with 1 tablespoon of olive oil until asparagus is tender. 

The baked pie crust, golden and ready for the quiche filling.
Instead of cream, I opted for coconut creamer.  It is an excellent creamy alternative for dairy and does not have the coconut flavor!

Whisk together 4 eggs, 1 cup coconut creamer, chopped asparagus, and 4 oz of grated Gruyere cheese.

Pour filling into prepared and baked crust.  Use a spatula to spread out asparagus evenly.

Bake quiche at 325 degrees for 60 to 65 minutes or until a knife inserted in the center comes out clean.  The top should be a nice golden color.  Allow to cool on rack for 10 minutes. 

Slice and serve.  I actually prefer to make quiche and allow it to cool and then reheat it – I feel that it sets up better this way.
This quiche won’t last long!

Single Pie Crust Recipe – from Better Homes and Gardens Cookbook

1. Cut 1/3 cup butter into 1-1/4 cups flour with a pastry cutter.  Pieces should be pea-sized.
2. Sprinkle 1 tablespoon cold vodka over part of flour and butter mixture.  Toss gently with fork.  Push moistened dough to one side of bowl.  Repeat using 1 tablespoon at a time (4-5 tablespoons vodka/ice water total) until all flour is moistened.  Form into 1 disk.  
3.  On a lightly floured surface, use hands to slightly flatten dough.  Roll into a circle approximately a 12 inches in diameter. 
4.  Wrap pastry dough around rolling pin and carefully transfer to pie pan.  Do not stretch the dough, this will cause shrinking during baking.  Trim excess dough off, if needed.  Line with double lining of aluminum foil and fill with baking beans.  Bake at 450 degrees for 8 minutes.  Remove pie crust, remove foil set aside. 
Asparagus & Gruyere Quiche Filling – adapted from Martha Stewart’s Everyday Food
1. Chop 1 bunch of asparagus into sections. Discard lower, white ends. These will be woody, you should be able to feel the difference in texture with your knife. Saute over medium-low heat with 1 tablespoon of olive oil until asparagus is tender. 
2. Whisk together 4 eggs, 1 cup coconut creamer, 1 bunch chopped &sauteed  asparagus, and 4 oz of grated Gruyere cheese.  Pour filling into prepared and baked crust. Use a spatula to spread out asparagus evenly.

3. Bake quiche at 325 degrees for 60 to 65 minutes or until a knife inserted in the center comes out clean. Allow to cool on rack for 10 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s