| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 30 min |
| Cook: | 1 hr 20 min |
Ingredients
- Store-bought or Homemade Pie Dough, recipe follows
- 1/3 cup chopped roasted asparagus
- 1/3 cup roughly chopped jarred cherry peppers
- 1/3 cup sauteed sliced onions
- 1/2 cup crumbled cooked bacon
- 3/4 to 1 cup shredded jarlsberg cheese
- 3 large eggs
- 1 1/4 cups heavy cream, half-and-half or milk
- Kosher salt and freshly ground pepper
- 1/2 teaspoon paprika or chile powder, or some grated lemon zest (optional)
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
- 4 teaspoons apple cider vinegar or white vinegar
Instructions
- Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
- Make the filling: Put the asparagus, cherry peppers and onions in a large bowl. Add the bacon and jarlsberg and toss to combine.
- Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the paprika, chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it’s still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
Reviews
Worth the effort! This recipe was reposted in a local county magazine with no indication of the prep/cook time. It seemed easy enough at first blush but my gosh; roast the asparagus, saute the onions, fry the bacon, prepare the pie dough …1 baking sheet, 2 pans, 2 bowls, defrost the pie dough, bake the pie crust — all before you actually mix anything together to make the quiche! I’m surprised the recipe didn’t say “retrieve 3 fresh eggs from your hens’ boxes”. But I followed the recipe exactly and Wow! So delicious, so beautiful, and worth the effort. I would recommend this recipe to anyone. I served it for dinner along with a fresh spinach salad and we really enjoyed it. Only one criticism. I was unsure about what kind of cherry peppers to use, sweet or hot. It would have been nice if the recipe made the distinction since the flavor profile would be very different between the two. I’m putting this one down in my recipe box as “Spring Zing Quiche”.