Instructions
- Prep and blind bake the crust. Preheat oven to 375°F (190°C). Roll out your pie crust and press it into a 9-inch tart pan. Trim excess, leaving a ½-inch overhang. Fold under and crimp edges. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove parchment and weights, brush with beaten egg white, and bake 5 more minutes until lightly golden. Set aside and reduce oven to 325°F (165°C).
- Prepare the asparagus. Trim the woody ends from asparagus — hold each spear and bend it gently; it will naturally snap where the tender part begins. Cut the stalks into 1-inch pieces, but keep the tips intact. Bring a large pot of salted water to a boil. Blanch asparagus for 2 minutes, then immediately transfer to a bowl of ice water to stop cooking and preserve the vibrant green color. Drain thoroughly and pat completely dry with paper towels.
- Sauté the spring onions. Slice spring onions (or leeks) thinly, using only the white and light green parts. In a large skillet over medium heat, melt butter. Add sliced spring onions and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 4 minutes. Add the blanched asparagus pieces (reserve some tips for garnish) and cook for 2 minutes more. Season with salt and pepper. Transfer to a bowl and let cool slightly.
- Make the custard. In a large bowl, whisk the eggs until smooth. Add heavy cream, whole milk, nutmeg, salt, pepper, and lemon zest. Whisk until completely combined and smooth — the lemon zest adds a bright, fresh note perfect for spring.
- Assemble the quiche. Spread the asparagus and spring onion mixture evenly over the bottom of the blind-baked crust. Scatter crumbled chèvre and half of the grated Gruyère over the vegetables. Pour the custard mixture slowly and evenly over the filling. Arrange the reserved asparagus tips decoratively on top in a spoke pattern. Sprinkle the remaining Gruyère and fresh tarragon over the surface.
- Bake to perfection. Place on a baking sheet and bake at 325°F for 35-40 minutes. The quiche is done when the edges are set but the center still has a very slight jiggle when gently shaken. The top should be golden and the asparagus tips lightly browned at the edges.
- Rest before serving. Let the quiche cool on a wire rack for at least 15 minutes before slicing. This allows the custard to fully set. Serve warm or at room temperature. The flavors are actually best when slightly cooled. Garnish with extra fresh tarragon or a sprinkle of lemon zest if desired.
Chef's Tips for Success
- Blanching is essential — it keeps asparagus tender-crisp and prevents it from turning gray in the oven. Don't skip the ice bath.
- Dry the asparagus thoroughly — excess water will make your custard watery. Pat with paper towels or a clean kitchen towel.
- Choose thin to medium asparagus — thick spears can be woody. If using thick, peel the lower stalks with a vegetable peeler.
- Fresh chèvre is softer and creamier than aged. Look for soft goat cheese in the cheese section, not the firm aged logs.
- Leeks work beautifully — if you can't find spring onions, substitute 2 leeks, white and light green parts only, thoroughly washed.
Recipe Variations
- Add fresh peas: Toss in ½ cup blanched fresh or frozen peas for extra spring color and sweetness.
- Swap the cheese: Try fresh ricotta or mascarpone instead of chèvre for a milder flavor.
- Add prosciutto: Layer 2-3 ounces of torn prosciutto for a non-vegetarian version.
- Herb swap: Use fresh dill, chives, or a combination instead of tarragon.
- Make it luxurious: Add 2 tablespoons crème fraîche to the custard for extra richness.
Storage & Reheating
Refrigerate: Cover tightly and store up to 3 days. The asparagus stays surprisingly crisp.
Freeze: Best served fresh, but you can freeze for up to 2 months. The asparagus texture will soften slightly upon thawing.
Reheat: From fridge: 350°F for 12-15 minutes. Avoid microwaving as it can make the asparagus rubbery.