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Perfect Spring Herb Quiche Recipe with Gruyère Asparagus and Caramelized Shallots for Easy Homemade Brunch

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A creamy, nutty, and fresh quiche featuring Gruyère cheese, tender asparagus, and sweet caramelized shallots, perfect for a quick and elegant spring brunch.

Ingredients

Scale
  • 1 sheet of store-bought puff pastry (thawed but cold)
  • All-purpose flour, for dusting
  • 1 bunch fresh asparagus (about 8 ounces / 225 grams), trimmed and cut into 1.5-inch pieces
  • 3 medium shallots, thinly sliced
  • 4 large eggs, at room temperature
  • 1 cup (240 ml) heavy cream or half-and-half
  • 1 ½ cups (150 grams) grated Gruyère cheese
  • 2 tablespoons fresh mixed herbs (such as chives, parsley, tarragon), finely chopped
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or unsalted butter

Instructions

  1. Lightly flour your work surface and roll out the puff pastry sheet to fit your 9-inch tart pan, leaving about a 1-inch overhang. Gently press it into the pan, trimming any excess. Prick the bottom all over with a fork to prevent bubbling during baking. Chill the crust in the fridge for 15 minutes.
  2. Preheat the oven to 375°F (190°C).
  3. Heat 1 tablespoon of olive oil or butter in a skillet over medium-low heat. Add the thinly sliced shallots and a pinch of salt, stirring occasionally. Cook slowly for about 15 minutes until golden and fragrant.
  4. Bring a pot of salted water to a boil. Blanch the asparagus pieces for 2 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking. Drain well and pat dry.
  5. In a large bowl, whisk together the 4 eggs, 1 cup heavy cream, and 1 teaspoon Dijon mustard until smooth. Stir in the chopped herbs, salt, and pepper to taste. Add the caramelized shallots and grated Gruyère, folding gently to combine.
  6. Spread the asparagus evenly over the chilled pastry crust. Pour the egg and cheese mixture on top, ensuring the filling settles evenly around the asparagus.
  7. Place the tart pan on a baking sheet and bake for 35 to 40 minutes until the filling is set but slightly wobbly in the center and the crust is golden brown. A knife inserted near the center should come out clean.
  8. Let the quiche rest for 10 to 15 minutes before slicing to allow the filling to firm up.

Notes

Chill the crust before baking to keep it flaky. Caramelize shallots slowly over low heat to develop sweetness. Blanch asparagus briefly and shock in ice water to maintain color and texture. Cover crust edges with foil if browning too quickly. Use room temperature eggs for smoother filling.

Nutrition

Keywords: quiche, spring herbs, asparagus, Gruyère, caramelized shallots, brunch, easy quiche, homemade brunch, puff pastry

Find it online: https://prismtaste.com/perfect-spring-herb-quiche-recipe-with-gruy-e-re-asparagus-and-caramelized-shallots-for-easy-homemade-brunch/