Impress your guests with this tasty and easy to make quiche – perfect for lunch, dinner or Easter Brunch. Quiche (a.k.a. savory flan) gets a bad rap sometimes and that’s a shame because a well made one is quite delicious! (and yes real men do eat them, though they might not admit it). Using my recipe for gluten free Pate Brise, roll out the pastry to fit your favorite baking dish and create away. It’s perfectly acceptable to use shop bought pastry if you’re pushed for time, but always use a good quality brand and no-one will know! Quiches are easy to make and I have always loved baking them; there’s so many variations. If you know a few little tricks (I’m sharing mine with you) you’ll be enjoying your own home made quiche and coming up with family favorites. I hope this inspires you.
Feel free to substitute the vegetables (lightly cook them first so they’re tender), but Asparagus and Scallions (or Spring onions as we call them in England) make me think Spring and this is a perfect for vegetarians guests, as well as anyone on a gluten free diet provided you use gluten free crust of course!
1 x 9″ prepared pastry base (I used my gluten free recipe – see note above)
1 tablespoon Dijon mustard
2 cups shredded Le Gruyere Swiss cheese
2 scallions, thinly sliced including green tops
10-12 asparagus spears
Custard: Mix the following ingredients together:
3/4 cup heavy cream
salt and pepper (trick # 1, always season the custard well otherwise the quiche won’t taste great whatever you put in it)
Preheat oven to 365 degrees F and place a baking, or cookie, sheet on the lower rack of the oven to preheat (this is my next trick to avoid a soggy bottom! Nobody likes to eat quiche or tarts where the base is undercooked in the middle and well, just plain old soggy).
Asparagus preparation: break off the lower woody part of the stems and discard. Cut and reserve the top 2″ spear end, then cut the remaining stem to 1/2″ pieces.
In a steamer basket set over a saucepan of boiling water, place the stem pieces and steam for three minutes then add the asparagus heads and cook for a further one minute. Immediately remove the steam basket from the pan and leave the asparagus to cool.
Smear the Dijon mustard over the pastry base and sprinkle over half of the cheese (another little trick I’ve discovered… it protects the base from too much contact with the wet ingredients and the mustard gives extra flavor).
Sprinkle the sliced scallion over the cheese, then the cooled asparagus stems only (remember to reserve the tops), layer the remaining cheese over the vegetables, then arrange the asparagus spears (see photo below).
Pour in the custard over the vegetables and cheese and carefully transfer the pie dish onto the preheated baking sheet in the oven. Bake for 35 to 40 minutes until the quiche is golden, risen and the custard is just set in the middle. (Final tip: please avoid overcooking the quiche! If you do the custard will separate and have an unpleasant grainy texture). The custard should have a tiny wobble in the center, be slightly risen and have a lovely golden hue, never brown or burnt. Once cooked remove from oven and place the dish on a cooling rack. Allow the quiche to cool for 20 minutes before cutting it (this allows the pastry and filling to set up). Can be served warm or at room temperature with fresh salad to accompany.
If making ahead (up to 2 days), allow it to cool completely and cover tightly with aluminum foil and refrigerate. Remove from the fridge 30 minutes before serving.