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Spring Onion Quiche

A creamy and buttery spring quiche filled with asparagus, green onion, chives, dill, tarragon, lemon zest, and ricotta!
Prep Time 3 hours 20 minutes
Cook Time 2 hours 10 minutes
Total Time 5 hours 30 minutes
Servings 8 -10 servings
Author Olivia

Ingredients

For the Crust

  • 2 cups All Purpose Flour
  • 1 tsp Kosher Salt
  • 1 cup Cold Unsalted Butter (2 sticks cut into small cubes)
  • ¼ cup Cold Water

For the Filling

  • 2 tbsp Olive Oil
  • 1 Shallot (finely chopped)
  • 3 Garlic Cloves (minced)
  • 1 ½ cups Chopped Asparagus (ends trimmed and sliced into ¼ inch long pieces)
  • ¾ cup Sliced Spring Onions or Green Onions
  • ¼ cup Chopped Chives
  • 1 tbsp Chopped Dill
  • 1 tbsp Chopped Tarragon
  • Zest of 1 Lemon
  • 6 Large Eggs
  • 2 cups Whole Milk
  • 2 cups Heavy Cream
  • 3/4 cup Grated Gruyere Cheese
  • 1 ½ tsp Kosher Salt
  • ½ tsp Ground Black Pepper

Instructions

For the Crust:

  • In a stand mixer, combine 1 cup of the flour and kosher salt. Mix until the salt is mixed into the flour. Start the mixer low speed and add in the cold pieces of butter. Mix the ingredients until the butter has broken down to pea size pieces. Add in the remaining 1 cup of flour and mix until it has blended in. Pour in the cold water and mix until the dough comes together. Transfer the dough onto a clean surface. Combine it into a ball then flatten it into disk. Wrap it in plastic wrap and place it in the fridge to chill for about 1 hour or overnight.
  • Spray the inside of the ring of a 9-inch springform pan with nonstick spray and leave the clasp unlocked. We will not be using the bottom plate of the springform pan. Place the ring onto a baking sheet lined with parchment paper.
  • Once the dough has chilled, dust a clean surface with flour. Unwrap the dough from the plastic wrap and place it on the floured surface. Roll out the dough into a 16 inch round. Re-flour the dough and surface if the dough becomes sticky. If the dough becomes too soft and sticky, place it in the freezer to chill for a few minutes.
  • Fold the dough into quarters. Place the corner part of the quarter fold at the center of the ring then unfold the dough. Lift the edges of the dough so that it drapes into the ring. Gently press the dough into the bottom edges of the ring and up the sides of the pan. You want to have about 1 inch of dough overhanging the top of the ring. Save any dough scraps for later. Place the sheet tray with the ring into the fridge to chill for 20 minutes.
  • Preheat the oven to 325˚F. When the dough has chilled, line the inside of the ring with parchment paper. Completely fill the center with pie weights or dried rice or beans. Place sheet tray into the oven to par-bake the crust for 30-40 minutes or until the crust becomes lightly golden at the edges. Remove the sheet tray from the oven and lift the edges of the parchment paper to carefully remove the pie weights or beans from the ring. Place the sheet tray back into the oven to allow the crust to finish baking for about 10-15 minutes. When the crust is done, remove it from the oven and allow it to cool for a bit. Check to see if your crust has any holes. Use the leftover dough scraps to fill these areas. Set aside

For the Quiche

  • Heat a sauté pan over medium high heat. Add in the olive oil. When the pan is hot, add in the shallots and garlic. Sauté until the shallot turns translucent then add in the asparagus. Season with ¼ teaspoon each of kosher salt and black pepper. Cook for about 5 minutes until the asparagus is tender and bright green Set it aside to cool.
  • In a large bowl, whisk the eggs together until they are well blended. Add in the sautéed asparagus and shallots, spring onions, chives, dill, tarragon, lemon zest, whole milk, heavy cream, gruyere cheese, kosher salt, and black pepper. Mix until everything is well combined then pour it into the crust.
  • Place the quiche into the oven at 325˚F and backe for about 1 hour 35 minutes to 1 hour 45 minutes. The quiche should be golden brown on top and slightly jiggly at the center. When the quiche has finished cooking, remove it from the oven and allow it to cool to room temperature. Do not cut the quiche soon after removing it from the oven because it is still very soft in the center and has not set.
  • Once the quiche has cooled, run a serrated knife flush to the top of the ring pan to cut off the overhang of crust. Lift the ring up and off the quiche, running a knife along the edges to help loosen it if needed. Enjoy!

Notes

*Alternatively, you can make this in a deep pie dish. You may have a little excess dough and filling. Follow the instructions to make the crust. At step 4, place the rolled out pie crust into the pie dish and trim any excess overhang.  Crimp the edges all around like you would a normal pie crust. Continue to follow the instructions for the crust and adjust the cooking times as necessary.
*Quiche base recipe adapted from Smitten Kitchen