Prime Time Asparagus Quiche

Make a delicious quiche using delicious asparagus from Prime Time Produce
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine French
Servings 6
Calories 850 kcal



  • 1 1/4 cups flour all-purpose
  • 1/4 tsp salt
  • 6 tbsp unsalted butter cold and cut into1⁄2-inch cubes
  • 3 1/2 tbsp ice water


  • 1 lb Prime Time Asparagus fresh spears, cleaned and cut into 3⁄4-inch pieces(2-21⁄2 cups)
  • 10 cherry tomatoes sliced in half
  • 3 tbs unsalted butter
  • 1/2 tsp curry powder
  • 1/8 tsp ground cayenne pepper
  • 1 cup chopped onions
  • 4 large eggs
  • 3/4 cup milk
  • 1 tsp salt
  • 5 oz shredded Monterey Jack cheese (1 1⁄4 cups)
  • Basil or Thyme garnish (if desired)



  • Combine flour and salt in a food processor bowl with steel blade andblend for 8 seconds (or whisk together in a large bowl). Cut in butter bypulsing 8 times with food processor (or use a pastry cutter), until mixtureresembles coarse meal. Do not over blend.
  • Add water and mix just until dough comes together. Put dough in a plastic bag and chill 30 minutes.
  • Roll on a lightly floured board and fit pastry into an 11-inch tart pan withremovable bottom. Chill until ready to fill.


  • Blanch Prime Time Asparagus for 4-5 minutes in boiling water, cool in icewater, drain, and set aside.
  • Melt butter in a small sauté-pan over medium heat. Add curry andcayenne pepper; cook one minute. Sauté onion in curry butter until softand most of the moisture has evaporated; set aside to cool.
  • In a small bowl beat, eggs, milk, and salt.
  • Preheat oven to 375°F. Sprinkle cheese into chilled pastry shell. Spreadonion mixture, cherry tomatoes, and Prime Time Asparagus over thecheese. Pour egg mixture over the top. Bake 30-35 minutes or untilcustard is set and golden. Garnish with your favorite herb, if desired.
Keyword asparagus, quiche