Asparagus and Valbert Cheese Quiche

Name: Asparagus and Valbert Cheese Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/4 cup all-purpose flour; 1/2 cup unsalted butter (cold, cubed); 1/4 teaspoon salt; 2-3 tablespoons ice water; 1 bunch asparagus (trimmed and cut into 2-inch pieces); 1 cup Valbert cheese (grated); 3 large eggs; 1 cup heavy cream; 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 1/4 teaspoon nutmeg (freshly grated)

75 min 8 slices Medium

All Recipes

Asparagus and Valbert Cheese Quiche

A delightful quiche combining tender asparagus with creamy Valbert cheese, perfect for brunch or a light dinner.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Quiche is a versatile dish that can be enjoyed at any time of the day. This asparagus and Valbert cheese quiche brings together the earthy flavour of asparagus with the creamy, nutty notes of Valbert cheese, a Swiss-style cheese known for its meltability and rich flavour. Whether you're hosting a brunch or looking for a comforting yet elegant dinner option, this quiche is sure to impress. It pairs beautifully with a simple green salad or a bowl of fresh fruit.

Ingredients

Servings

Pastry

Filling

Instructions

Prepare the pastry

In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough just comes together. Wrap in plastic and chill for at least 30 minutes.

Pro tip: Avoid overworking the dough to ensure a tender crust.

Preheat the oven

Preheat your oven to 200°C (400°F).

Roll out the pastry

On a floured surface, roll dough to fit a 23 cm (9-inch) tart pan. Press into the pan and trim excess. Prick the base with a fork.

Pro tip: Chill the rolled-out pastry for 10 minutes before baking to prevent shrinkage.

Blind bake the crust

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake for another 5 minutes until lightly golden. Reduce oven temperature to 180°C (350°F).

Pro tip: Blind baking helps prevent a soggy bottom.

Prepare the filling

Blanch asparagus in boiling water for 2 minutes, then transfer to ice water. Drain and pat dry. In a bowl, whisk eggs, cream, salt, pepper, and nutmeg.

Pro tip: Cooling the asparagus in ice water stops the cooking and retains its bright green colour.

Assemble the quiche

Spread asparagus and cheese evenly over the crust. Pour egg mixture over the top.

Bake the quiche

Bake for 30-35 minutes until the filling is set and the top is golden brown. Let rest for 10 minutes before slicing.

Pro tip: A slight jiggle in the centre is normal; it will set as it cools.

Serve

Slice and serve warm or at room temperature.

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Tips & Tricks

<ul><li>Ensure the pastry dough is thoroughly chilled before rolling to avoid shrinkage during baking.</li><li>Trim the woody ends of the asparagus for the best texture.</li><li>Pre-bake the crust to avoid a soggy bottom.</li><li>Use a baking sheet under the quiche to catch any spills and ensure even baking.</li></ul>

Serving Suggestions

Serve this asparagus and Valbert cheese quiche warm or at room temperature. It's excellent as a main dish or sliced into smaller pieces for an appetizer. To make ahead, bake the quiche and allow it to cool completely before wrapping it tightly in plastic wrap and storing it in the fridge for up to two days. Reheat in a 180°C (350°F) oven until warmed through. Leftovers can be stored in the fridge for up to three days.