Asparagus-Lemon Quiche | Baking with Dorie

Spring 2022 is such a contrast in mood and activities as compared to that of the last two years. The changes can’t be more dramatic! It’s an inflection point I can’t easily forget. As the US and Europe have opened for international travel, we went to Puglia, Italy for a wedding. We stayed in a Masseria (farm estate) surrounded by century-old olive groves and citrus trees. The loveliest of all, besides the bride and groom, has to be the farm-to-table meals everyday. We had vegetable quiche for breakfast; sometimes it’s asparagus, sometimes it’s artichoke. They’re heavenly.

Under these circumstances, I can’t be in a better frame of mind than now in baking Dorie’s asparagus-lemon quiche. It’s a breeze—and joyous. I use the leftover puff pastry dough, partially baked. Next, blanch the fresh asparagus from the farmers market. In a skillet, caramelize the shallots seasoned with salt and pepper. Then scatter over with the lemon slivers and sliced asparagus stalks. These are the fillings that go onto the crust.

For the cream, it’s a mixture of two eggs (100g), cream and sour cream (200g) in roughly a 1:2 ratio. I mix in the greens from a bunch of seasonal spring onion for the herb component. Pour the cream mixture into the crust. To finish, arrange the asparagus tips on the quiche.

A quick 25-30 minutes bake is all it takes to get the quiche on the table for lunch. I’m so proud of myself that my homemade asparagus-lemon quiche tastes every bit as good as what we had at the Masseria.

Link:

All Purpose Tart Dough by Dorie Greenspan

Baking with Dorie