The highest quiche authorities will tell you that in order to avoid the dreaded soggy bottomed, rubbery egg-filled quiche, you must use heavy cream in the filling, and lots of butter in the crust. We beg to differ! Our dairy-free quiche is flavored with our savory Herbs de Provence Nuggets, and the healthful, whole wheat crust is made with Garlic Gold® Oil. Make this for Mother’s Day, or any time you want to make a special dish. It’s beautiful and healthful, the perfect centerpiece for a breezy spring brunch menu.
-Coco Morante, Recipe Editor for Garlic Gold®
Garlic Gold® Asparagus Quiche with Whole Wheat Crust
2014-05-07 11:24:24
For the whole wheat pastry crust
- 1 3/4 cups (8 ounces) whole wheat pastry flour
- 1 teaspoon kosher salt
- 1/4 cup Garlic Gold® Oil
For the custard filling
- 4 eggs
- 1/3 cup water
- 1/4 cup Garlic Gold® Oil
- 1 tablespoon all purpose flour
- 1 tablespoon Dijon mustard
- 1 tablespoon Garlic Gold® Herbs de Provence Nuggets
- 3/4 pound medium asparagus spears
- 1/2 cup cold water
To make the crust
- In a medium mixing bowl, combine the flour and salt. Whisk to combine thoroughly.
- Add the oil and mix it in with a fork until evenly distributed. Next, add the water, mixing with the fork until the dough just begins to come together. Use your hands to finish kneading lightly, just until the dough comes together into a cohesive ball.
- Pat the dough into a 6-inch disk, wrap tightly with saran wrap, and allow to rest at room temperature for 30 minutes.
- Preheat the oven to 400ºF.
- On a lightly floured work surface, use a rolling pin to roll the dough into the shape of your tart pan, allowing an extra inch for the border to overhang. If the dough becomes sticky, lightly dust the work surface and rolling pin with flour.
- Transfer the dough to your tart pan. Place a circle of parchment on top of the tart crust, pour pie weights on top, and bake for 15 minutes.
To make the custard filling
- In a medium mixing bowl, combine the eggs, water, Garlic Gold® Oil, flour, mustard, and Herbs de Provence Nuggets. Whisk vigorously until thoroughly blended and a bit frothy.
To prepare the asparagus
- Carefully slice each spear lengthwise, then steam for 4 minutes, until just cooked through and no longer white in the center.
To assemble the quiche
- Pour the egg mixture into the tart shell, then nestle the asparagus spears into the filling.
- Turn oven down to 375ºF, then bake the quiche until eggs are set in the middle and top is lightly browned, about 45 minutes. Let cool for at least 30 minutes before serving.
Garlic Gold - Organic Garlic https://garlicgold.com/
