Asparagus Quiche

Dish type
Main Dish
Ready in
1 Hour 15 Minutes


  • Pastry
  • 1 1/4 Cup All-Purpose Flour
  • 1/4 Tsp Salt
  • 6 Tbsp Challenge Unsalted Butter, cold and cut into ½-inch cubes
  • 3 1/2 Tbsp Ice Water
  • Filling
  • 3/4 - 1 lb fresh asparagus spears, cleaned and cut into ¾-inch pieces (2-2½ cups)
  • 3 Tbsp Challenge Unsalted Butter
  • 1/2 Tsp Curry Powder
  • 1/8 Tsp Ground Cayenne Pepper
  • 1 Cup Chopped Onions
  • 4 Large Eggs
  • 3/4 Cup Milk
  • 1 Tsp Salt
  • 5 oz Shredded Monterey Jack Cheese


Prep Time
40 minutes
Cook Time
35 minutes
Ready in
1 Hour 15 Minutes
  1. Pastry
  2. Combine flour and salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl). Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.
  3. Add water and mix just until dough comes together. Put dough in a plastic bag and chill 30 minutes.
  4. Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.
  5. Filling
  6. Blanch asparagus for 4-5 minutes in boiling water, cool in ice water, drain and set aside.
  7. Melt butter in a small sauté-pan over medium heat. Add curry and cayenne pepper; cook one minute. Sauté onion in curry butter until soft and most of the moisture has evaporated; set aside to cool.
  8. In a small bowl beat, eggs, milk and salt.
  9. Preheat oven to 375°F. Sprinkle cheese into chilled pastry shell. Spread onion mixture and asparagus over the cheese. Pour egg mixture over the top. Bake 30-35 minutes or until custard is set and golden.
  10. Source: Challenge Home Economist

Nutritional Information

Per Serving
Calories 420, Calories Fat 258, Total Fat 28.7g, Saturated Fat 16.9g, Cholesterol 210mg, Sodium 796mg, Carbohydrate 26.2g, Protein 15.9g
Calories Fat258
Total Fat28.7g
Saturated Fat16.9g