Thursday, May 16, 2013

Asparagus-Havarti Quiche

My mom was just in town for a visit. Just mom, not dad, this time. That means we ate foods that dad doesn't really enjoy, like asparagus. We made asparagus tart, roasted asparagus, and this: Asparagus-Havarti Quiche.
My mom and I have made this many times, but I do not think I've ever posted it on the blog. This is the quiche that battles the Spinach & Smoked Gouda Quiche for the honor of our favorite quiche. I think they are equally delicious - the smoked gouda one has that yummy smoked taste, but this one is so creamy and buttery and smooth because the havarti melts nicely into the egg and cream mixture.
I feel a little guilty making and eating this quiche because it uses 1.5 cups of cream. I used whipping cream because that is what was in the refrigerator. On other occasions, we've used heavy cream. One time, we used all whole milk. It just depends on what is in the refrigerator. Of course the cream determines just how rich and creamy this quiche is, but all are fine choices.

We usually need to bake ours for 5-10 minutes longer than the recipe suggests. Even then, it's always a wee bit watery in the bottom once we cut into it. Also, we never manage to get the first couple of slices out without them falling apart a bit!
The recipe is from a newspaper, I suspect it's from The Pittsburgh Post-Gazette, but my copy is a typed & printed recipe with no notes on the source. I know it is from a while ago, probably 2000-2003, because I can remember making it once on my own when I lived in the apartment and as I placed it in the oven to bake, I accidentally tipped it and spilled eggy, cheesy mixture all over the oven door. Ugh! Now I always place the quiche on a baking sheet so that any sloshing lands on the baking sheet and not the oven.

The recipe:
1 tablespoon butter
1 medium onion, chopped
1 9 inch pie shell (sometimes we make it from scratch, other times we use a pre-made, frozen, deep dish shell)
12 asparagus spears, trimmed and cut in half (we use more, this time we used 19, and I cut each into about 1 inch pieces)
3 eggs
1 cup cream (whipping or heavy)
1/4 tsp black pepper
1/2 tsp dry mustard
1 cup Havarti cheese, grated (before I owned a box grater, I cut it into tiny cubes)
1/2 cup milk (we always use whole milk)
1 tsp salt (we usually omit)
dash cayenne pepper

In a nonstick skillet over medium heat, heat the butter. Add the onions and saute for about 5 minutes, or until translucent. Distribute over the bottom of the pie shell.

Bring a pot of water to a boil. Add asparagus and cook about 3 minutes or until tender & crisp. Drain well. Arrange in a spoke fashion in the bottom of the shell (too much effort - I prefer smaller pieces of asparagus and I just dump them into the shell). Sprinkle in cheese. Whisk together remaining ingredients and pour into pie shell. Bake at 375 for 45 minutes. Let sit 10 minutes before slicing & serving.


  1. This comment has been removed by a blog administrator.

  2. My guess is you can cure the watery problem with a couple minor alterations - I'd say roast or saute the asparagus instead of blanch it to drive water out of it and maybe add another egg (or white, or yolk, your choice :P) to help the custard set up better.