Maytag Blue and Roasted Asparagus Quiche
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Chilling Time: 3 hours Cook Time: 1 hour 15 minutes
Robust and flavor-rich, this quiche is ready for any occasion. This recipe does include a yummy crust, but if you wish, you can use a good-quality store-bought crust and just whip up the filling and bake it off.
2¾ cups (357 grams) unbleached, all-purpose flour, plus more for dusting
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 sticks (1 cup/8 ounces/16 tablespoons) unsalted butter, cut into small pieces and refrigerated
1 large egg
2 tablespoons cider vinegar, chilled in a cup with 1 large ice cube
2 tablespoons olive oil
1 teaspoon kosher salt
4 bunches asparagus, trimmed and peeled, cut in half , crosswise
8 large eggs
1½ cups heavy cream
1½ cups whole milk
16 scrapes nutmeg (see Kitchen Tips)
2 cups crumbled Maytag blue cheese
- Make the crust: In a food processor, combine the flour, salt, and pepper and pulse to combine. Add the chilled butter and pulse until the mixture has the texture of pebbles, with a few chunks. Add the egg and cold vinegar and pulse until the entire mixture looks like small pebbles and can be mashed together with a spoon.
- Lightly flour a work surface and shape the dough into a disc. Cut in half and pat each piece flat. Wrap each with plastic wrap and refrigerate until chilled, at least 2 hours and up to 2 days.
- When the dough is chilled, spray 2 (9-inch) tart or pie pans with nonstick vegetable oil spray. Lightly flour a work surface and place 1 piece of dough on it. Roll out into a rough 14- to 15-inch square with a thickness of ¼ inch. Gently fold the dough in half and then in quarters. Place the center point into the middle of one of the prepared pans and unfold so the dough covers the pan. Tuck the dough snugly around the bottom edge of the pan. Then roll the rolling pin over the top edge of the pan to remove any excess dough. Poke a few holes in the dough with the tines of a fork. Line with a layer of parchment paper, letting it hang over the sides by about 5 inches. Repeat with the other piece of dough. Refrigerate until chilled, about 1 hour or up to 2 days.
- When you are ready to bake, preheat the oven to 425°F. Blind-bake the crusts: Remove the crusts from the refrigerator and line each with another layer of parchment paper. Add baking beans or pie weights and bake for 12 minutes. Remove from the oven. Remove the weights or beans using the edges of the parchment paper to lift them out together. Return the crusts to the oven and bake for 3 to 4 minutes, or until pale brown in color and no longer soft in the middle. Remove from the oven and let cool. Reduce the temperature to 350°F. (If you are using store-bought crusts, follow the instructions on the package to prep them. They often do NOT require blind-baking for making quiches.)
- While the crust is blind-baking, make the filling: Spray a rimmed baking sheet with nonstick vegetable oil spray. Place the the asparagus on it, sprinkle with salt and drizzle with the oil, toss to coat, and spread out in a single layer. Roast for about 10 minutes until the edges are crisped.
- In a large mixing bowl, whisk the eggs well. Add the cream, milk, and nutmeg and whisk well again. Sprinkle 1 cup of the cheese evenly into each cooled crust and add half of the asparagus to each. Pour half of the egg mixture into each. Bake for 45 to 50 minutes, or until the centers are firm and not jiggly.
Nutmeg is available ground, but if you buy the whole nutmeg and grate it or scrape it with a sharp knife yourself, the flavor and fragrance will be much stronger. Look for it in specialty spice stores, good supermarket spice sections, or online.