Asparagus Garlic Scapes Quiche

Quiche is a versatile savory custard pie made with eggs, milk, and cheese. Classic French quiche uses half/half, but I prefer to use whole milk for a lighter consistency. I have found that the secret to adding ingredients to your custard pie is to keep the moisture and added oil to a minimum, otherwise you risk your custard not firming up during the baking process. Therefore, I always pre-bake any added vegetables before adding to the pie shell and custard mixture.

Asparagus and garlic scape quiche hot from the oven.

There are countless varieties of quiches and ingredients are only limited by your imagination. The quiche I made this week was inspired by the lovely thin stalks of asparagus and garlic scape spears available at the Woodstock Farmers Market last week.

Ingredients

  • 1⅓ cups whole milk
  • 4 large eggs*
  • ⅔ up shredded cheese (I used ⅓ cheddar and ⅓ Jack)*
  • 1 Tablespoon Dijon Mustard
  • Asparagus, approx. 15–20 spears*
  • 2 Garlic Scape stalks* (or two cloves of garlic and ½ shallot/onion)
  • Olive oil, approx. 1 Tablespoon
  • salt and pepper
  • Pie shell, 9–10 inch (I used Grand Central Bakery’s frozen shell)

* available at the market

Directions

  1. Pie Shell — Par bake frozen pie shell (with parchment/pie weights) for about 20 minutes at 400°F, remove parchment/pie weights and return to oven for 5 minutes. The shell should look just lightly cooked, not fully cooked/browned.
  2. Pre-bake Veggies — Place the asparagus and garlic spears on a baking sheet, coat lightly in olive oil, salt and pepper I put both the pie shell and the asparagus and garlic spears in the oven at the same time, then remove the veggies after about 5 minutes, while the pie shell continue to cook for another 15 minutes. The veggies should be about ½ cooked, not fully cooked. Set aside until cool while pie shell continues to par bake. Once the veggies are cool to the touch, rough chop the garlic scapes and about half the asparagus spears, into about ¼ inch pieces.
  3. Custard — Mix together the eggs, milk, and mustard
  4. Assembly and Baking — Once your pie shell is par baked, add ⅓ of the shredded cheese to the empty pie shell. Add the chopped garlic scapes and asparagus, add the other ⅓ cup of shredded cheese. Gently pour the custard mixture over the chopped vegies and cheese. Layer on the remaining stalks of pre-baked asparagus spears.
  5. Turn the heat down to 350°F
  6. Bake Quiche for about 40–45 minutes or until custard is set and firm. Remove from the oven and let cool for about 10–15 before cutting into the quiche.

Written by Chris Curren. Woodstock Farmers Market volunteer and neighbor.

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