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I wouldn’t say Mom and I cooked together all the time growing up. Instead, Mom did something special: she allowed me to cook when I asked and would leave me be in the kitchen. What this did was instill in me some measure of confidence in the kitchen. Mom wasn’t always standing over my shoulder watching, but she knew that I had watched her all of those years growing up and that I would be able to accomplish what I set out to make.
Mom always cooked meals and, like so many mothers, would usually make them seem effortless. To be honest, I never thought much about the time it took her to make the meals because they were always ready right when we needed to eat. Sometimes they were simple things like salads using garden produce and sometimes they utilized quick pantry staples, like a quiche.
This quiche is one I now make for my mom because it has so many of her favorite things: fresh asparagus, roasted potatoes, and sausage. A quiche really can be easy, especially when using a premade crust like this puff pastry crust. The crust puffs up in the oven, with flaky buttery layers that are the best backdrop for the deliciously creamy filling.
The ingredients in this asparagus quiche
- Puff pastry is a great way to use something store-bought that also seems elevated. Buy an all-butter puff pastry for the best flavor. Personally, I use the Dufour brand.
- Onion and potatoes are diced and drizzled with olive oil so they can be roasted in the oven. Because of their longer cooking time, the vegetables need to be cooked before they are combined with the custard filling.
- Asparagus spears are added to the potatoes and onion during roasting. The asparagus needs less roasting time than the onion and potatoes to maintain their good texture.
- Eggs are the base of the custard and is what will bind the entire custard filling together.
- Whole milk will provide the best flavor to the custard filling and help maintain a velvety smooth texture.
- Heavy cream adds richness, and the correct ratio of milk to cream is important to make sure the filling is balanced.
- Cream cheese is my secret ingredient to ensure the filling is rich and creamy. The cream cheese also has a slight tanginess that will offset the other rich flavors.
- Cornstarch will make sure the filling binds together but does not become rubbery. But remember that just a little bit goes a long way!
- Sausage can be swapped out for any cooked meat you choose. If you want this to be a vegetarian option, you can also leave the meat out entirely.
- Parmesan cheese helps to season and impart a full, deep flavor to the dish. Parmesan has a unique ability to add a lot of flavor without a lot of cheese.
A quiche recipe can really function as a set of guidelines, which means the ingredients can be customized to fit anyone’s specific tastes. If you want a meatless option, increase the vegetables.
Just like with my mom, this is all about gaining confidence in the kitchen and this is a terrific recipe with which to gain that confidence!
Watch how to make this asparagus quiche recipe
Potato & Asparagus Quiche
- 1 sheet (approx. 14 oz) puff pastry thawed in the refrigerator overnight
- ½ medium onion chopped
- 1 medium russet potato peeled and chopped (about 5 oz)
- 1 tbsp olive oil
- 8 oz asparagus chopped
- 4 large eggs
- ¾ cup milk
- ¾ cup heavy cream
- 1 tbsp cornstarch
- 4 oz cream cheese
- ¾ cup cooked ground sausage
- ½ cup grated Parmesan cheese
- ¾ tsp salt
- ½ tsp pepper
- Preheat the oven to 400°F.
- Unfold the cold puff pastry onto a lightly floured surface. Roll the pastry out just enough to flatten the creases from the folds. Lay the pastry into a 9-inch pie dish, allowing the pastry to fall into the corners of the dish and over the rim. Cut off any excess pastry and poke holes with a fork all over the pastry bottom and sides. Lay a piece of parchment on top of the pastry and set another pie dish on the parchment, pressing against the pastry. Bake in the preheated oven until the pastry is golden and puffed, 20 minutes. Remove the pie dish and parchment and continue to bake the shell until the inside is dry and golden, 5-10 minutes. If the inside puffs up, press it down with the extra pie dish once baked. Once baked, remove from the oven and set aside while preparing the filling.1 sheet (approx. 14 oz) puff pastry
- Add the chopped onion and potatoes to a parchment-lined sheet pan. Drizzle with olive oil and toss the vegetables to coat them. Sprinkle with ½ tsp salt and ½ tsp pepper. Bake in the preheated 400°F oven until the potatoes are slightly tender, 12-15 minutes. Once the potatoes are slightly tender, add the chopped asparagus and return to the oven to bake until the asparagus is crisp-tender, 8 -10 minutes. Once the vegetables are roasted, remove them from the oven and set them aside to cool.½ medium onion, 1 medium russet potato, 1 tbsp olive oil, 8 oz asparagus
- Decrease the oven temperature to 375°F.
- In a large mixing bowl or blender container, combine the eggs, milk, heavy cream, cornstarch, cream cheese, salt, and pepper. Using an immersion blender or countertop blender, blend until the mixture is smooth with the cream cheese incorporated.4 large eggs, ¾ cup milk, ¾ cup heavy cream, 1 tbsp cornstarch, 4 oz cream cheese, ¾ tsp salt, ½ tsp pepper
- Lay the roasted vegetables into the baked pastry shell. Sprinkle with the cooked sausage and Parmesan cheese. Pour in the custard filling. Set the prepared quiche on top of a parchment-lined baking sheet and bake in the 375°F oven until the middle just slightly jiggles and the edges are set, 30-35 minutes. Once baked, remove the quiche from the oven and allow it to rest for 10 minutes before slicing.¾ cup cooked ground sausage, ½ cup grated Parmesan cheese