Joanna Gaines Asparagus Quiche Recipe

This Joanna Gaines Asparagus Quiche Recipe is a real show stopper, perfect for a spring brunch or a light vegetarian supper. It isn’t usually made with an olive oil crust—butter is the traditional French choice—but we’ve used olive oil here to create a crisp, rustic shell that is easier to work with and lower in saturated fat. To make the filling extra savory, you can stir in a spoonful of caramelized onions or swap the Asiago for Gruyère. Not traditional, maybe, but very delicious.

Joanna Gaines Asparagus Quiche Recipe Ingredients

• For the Olive Oil Crust:
  • 3/4 cup all-purpose flour (plus more for dusting)
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
• For the Filling:
  • 1 teaspoon extra virgin olive oil
  • 1/2 onion, thinly sliced
  • 12 ounces asparagus, trimmed and cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1/2 cup grated Asiago cheese
  • 4 large eggs
  • 1 cup 2% milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chopped fresh thyme or tarragon (optional)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

How To Make Joanna Gaines Asparagus Quiche Recipe

1. Pulse the dough: In a food processor, pulse the all-purpose flour, whole wheat flour, and salt. Pour in the olive oil and pulse until evenly distributed. Add the water and pulse just until the dough begins to clump together.
2. Knead and rest: Turn the dough onto a floured surface and knead lightly until it forms a ball. Press into a 1-inch thick disk, wrap in plastic, and let it rest at room temperature for 1 hour. This hydrates the flour and relaxes the gluten.
3. Roll and line: Preheat the oven to 375°F (190°C). Roll the dough out to an 11-inch circle. Transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Crimp the edges or leave them rustic.
4. Blind bake: Line the crust with parchment paper and fill with pie weights (or dried beans). Bake for 20 minutes. Remove the weights and paper, then bake for another 10 minutes to crisp the bottom.
5. Sauté the veg: While the crust bakes, heat 1 teaspoon of olive oil in a skillet. Sauté the onions for 5 minutes until soft. Add the asparagus and cook for another 5 minutes until tender-crisp. Stir in the garlic for 1 minute.
6. Fill the shell: Arrange the cooked vegetables in the bottom of the warm, blind-baked crust. Sprinkle the grated Asiago cheese evenly over the vegetables.
7. Make the custard: In a bowl, whisk together the eggs, milk, Dijon mustard, herbs, salt, and pepper. Pour this mixture carefully into the crust, stopping just below the rim.
8. Bake and cool: Bake for 30 to 35 minutes, or until the edges are set and the center jiggles only slightly. Remove from the oven and let it cool for at least 15 minutes before slicing.

Recipe Tips

• The Snap Test: To prep the asparagus, hold the spear at both ends and bend it until it snaps. It will naturally break exactly where the woody, tough part ends and the tender part begins.
• Blind Baking is Mandatory: Do not skip the blind bake (pre-baking the crust). Since the filling is liquid custard, putting it into a raw dough shell will guarantee a soggy, undercooked bottom.
• The Wiggle Watch: The quiche is done when the center still has a slight wobble, like gelatin. If it is solid as a rock in the oven, it will be rubbery and dry on the plate. It continues to set as it cools.
• Olive Oil Dough: Unlike butter crusts which need to be kept ice cold, this olive oil dough is more forgiving and is rolled out at room temperature. It has a cracker-like snap rather than a flaky shatter.

What To Serve With Joanna Gaines Asparagus Quiche Recipe

This Joanna Gaines Asparagus Quiche Recipe is a complete protein-packed meal, but it benefits from a fresh, acidic side to cut through the egg custard. A simple Mixed Green Salad with a lemon-shallot vinaigrette is the perfect companion. For a brunch spread, serve it alongside a bright Fruit Salad or Roasted Breakfast Potatoes with rosemary. To drink, a crisp Sauvignon Blanc or a sparkling Mimosa highlights the green, grassy notes of the asparagus perfectly.

How To Store Joanna Gaines Asparagus Quiche Recipe

• Refrigerate: Allow the quiche to cool completely, then cover tightly with foil or plastic wrap. Store in the refrigerator for up to 3 days.
• Reheat: Reheat slices in an oven or toaster oven at 325°F for 10-15 minutes. Microwaving tends to make the crust chewy and the eggs rubbery.
• Freeze: Wrap individual slices in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Joanna Gaines Asparagus Quiche Recipe Nutrition Facts

• Calories: 229 kcal
• Fat: 12.1g
• Carbohydrates: 21.4g
• Protein: 9.8g

Nutrition information is estimated per slice.

FAQs

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