Savory Asparagus Pie Recipe
Truly Tempting, Whole-Speared Asparagus Quiche Recipe
A stunning spectacle for any brunch or supper festivity, this asparagus quiche keeps its spears intact, offering a captivating presentation. Learn the art of fraisage and follow this extensively detailed, 7-inch by 11-inch rectangular tart pan recipe.
Special Equipment:You'll require a 7-inch by 11-inch rectangular tart pan with a removable base.
For additional quiche options, try our Broccoli, Mushroom, and Gouda, Asparagus Frittata with Horseradish Sour Cream, or Spinach and Weisswurst variants.
- Yields: 1 (7-inch by 11-inch) quiche
- Difficulty: Moderate
- Total: 1 hr 35 mins
- Active: 25 mins
Ingredients (11)
For the crust:
- 8 ounces all-purpose flour, plus more for dusting your work surface
- 1/2 teaspoon fine salt
- 8 tablespoons cold unsalted butter, cut into small pieces
- 3 to 5 tablespoons ice water
For the filling:
- 12 ounces fresh asparagus spears
- 14 ounces whole ricotta cheese
- 3 large eggs
- 3 ounces finely grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning or dried thyme
- Kosher salt to taste
- Freshly ground black pepper to taste
Procedure
Crust Preparation
- Integrate flour and salt in a food processor with the metal blade. Add the butter and blend until butter resembles pea-sized pieces. Drizzle in 3 tablespoons of ice water and pulse again. If the dough seems too dry, add more ice water. Transfer dough to a lightly floured work surface.
- Adopt the fraisage technique to yield very flaky pastry. Divide the dough into egg-sized portions and use the heel of your hand to colloquially smear each piece on the work surface.
- Form the dough into a rough square, wrap it up, and refrigerate for at least 30 minutes (or for as long as overnight).
- Preheat the oven to 375°F and arrange a rack in the middle. Lightly flour a work surface and roll the pie dough out into a 14-inch by 10-inch rectangle, approximately 1/4-inch thick. Line the 7-inch by 11-inch rectangular tart pan with the dough, trimming excess with a rolling pin. Refrigerate for 15-30 minutes.
- Pierce the bottom of the crust with a fork multiple times. Line the pricked crust with parchment paper or foil and fill with pie weights or dried beans. Bake on a baking sheet until set and golden, approximately 15 minutes. Remove the pie weights and parchment paper, then continue baking until crust is dry to the touch, about 10 minutes more. Allow the crust to cool slightly before filling, at least 10 minutes.
Filling and Baking
- Heat the oven to 400°F. Trim the asparagus spears' bottoms, and use a sharp peeler to strip the stalks.
- Whisk together the ricotta, eggs, Parmesan, Italian seasoning or thyme, salt, and pepper in a large bowl until incorporated and smooth.
- Lay half the asparagus spears in the tart shell, positioning them from top to bottom. Spread approximately three-quarters of the ricotta mixture over the asparagus, ensuring they're evenly covered and the mixture reaches the tart edges. Arrange the remaining asparagus spears on top in the opposite direction, so each slice of the quiche contains both asparagus tops and bottoms. Cover the additional asparagus with the remaining ricotta mixture and distribute it evenly.
- Bake until puffed and golden brown, about 20 to 30 minutes. Let cool for at least 10 minutes before cutting into squares.
- Ensure your crust is flaky by using the fraisage technique, as detailed in the recipe, which involves smearing the dough with the heel of your hand.
- To get the most out of your nutrition, choose one of our diverse quiche recipes, such as the Whole-Speared Asparagus Quiche, Broccoli, Mushroom, and Gouda, Asparagus Frittata with Horseradish Sour Cream, or Spinach and Weisswurst variants.
- To maintain a flawless presentation of the asparagus spears, remember to dust your work surface with extra flour for dusting before rolling out and handling the pastry dough.
