Welcome, fellow food lovers! Today, we’re celebrating the fresh, vibrant flavors of spring with a truly stunning Asparagus and Fennel Quiche. The subtle, sweet anise flavor of fennel pairs beautifully with the earthy notes of fresh asparagus, all brought together in a creamy, cheesy egg custard and a perfectly crisp, golden crust. This recipe is surprisingly simple but looks elegant enough for a special brunch, yet it’s hearty enough for a satisfying weeknight dinner. Let’s get baking!
Ingredients
• 1 single crust from a 15-ounce / 425g package rolled refrigerated piecrust
• 1 medium fennel bulb
• 1 pound / 450g fresh asparagus, trimmed and cut into 1-inch pieces
• ½ cup / 75g chopped onion
• ¾ cup / 180ml fat-free milk
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1 tablespoon fresh snipped basil, or 1 teaspoon dried basil
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 cup / 4 ounces / 113g shredded mozzarella cheese
• Fresh basil leaves, for garnish (optional)
Instructions
1. First, prepare the crust. Preheat your oven to 425°F / 220°C. Gently unroll the piecrust and press it into a 9-inch pie plate. Trim the pastry so it extends ½ inch beyond the edge, then fold the extra under and crimp the edge decoratively. Line the pastry with a double layer of foil. Bake for 8 minutes. Carefully remove the foil and bake for another 4 to 5 minutes, until the crust is dry and set. Remove from the oven and reduce the oven temperature to 375ºF / 190°C.
2. While the crust bakes, prep your beautiful veggies. Trim the fennel bulb, making sure to reserve some of the delicate, feathery fronds for a lovely garnish later. Thinly slice the fennel bulb. In a medium saucepan, cook the sliced fennel, asparagus pieces, and chopped onion in a small amount of boiling water for 4 to 6 minutes, just until they are tender-crisp. Drain the vegetables well.
3. Now, let’s make the custard filling. In a medium bowl, whisk the milk and flour together until you have a completely smooth mixture. Whisk in the eggs, basil (fresh or dried), salt, and pepper until well combined.
4. It’s time to assemble your quiche! Spoon the drained fennel, asparagus, and onion mixture evenly into the pre-baked pastry shell. Sprinkle the shredded mozzarella cheese over the vegetables. Slowly and carefully pour the egg mixture over the top.
5. Bake for 30 to 35 minutes, or until a knife inserted near the center comes out clean. If the crust edge starts to get too brown, cover it with a strip of foil for the last 5 to 10 minutes of baking. Let the quiche stand for 10 minutes before slicing and serving. Garnish with the reserved fennel fronds and fresh basil leaves, if you like.
Nutritional Information
• PER SERVING: 290 calories, 15 g total fat (6 g saturated fat), 122 mg cholesterol, 524 mg sodium, 28 g carbohydrates, 3 g fiber, 12 g protein.
Pro Tips
• for the Perfect Quiche
• Instead of boiling, try sautéing the fennel, asparagus, and onion in a tablespoon of olive oil until tender-crisp. This deepens their flavor and adds a lovely caramelization.
• For an extra-crispy crust, brush the bottom of the par-baked shell with a little beaten egg white before adding the filling. This creates a seal to prevent sogginess.
• Feel free to swap the mozzarella with other cheeses! Gruyère, Swiss, or a sharp white cheddar would all be delicious and add a different flavor profile.
• To make ahead, you can pre-bake the crust and cook the vegetables a day in advance. Store them separately in airtight containers in the refrigerator to make assembly quick and easy.
FAQ
Q: Can I make this asparagus and fennel quiche vegan
A: This specific recipe relies on eggs and dairy for its classic custard texture. To make a vegan version, you would need to use a plant-based pie crust, a tofu or chickpea flour-based filling instead of eggs, plant-based milk, and vegan cheese, which would be a significant adaptation.
Q: Is this vegetarian quiche a good source of protein
A: Yes, this quiche provides a good amount of vegetarian protein. Each serving contains approximately 12 grams of protein, primarily from the eggs and mozzarella cheese, making it a satisfying and hearty meal for brunch or dinner.
Q: How should I store leftover asparagus and fennel quiche
A: Allow the quiche to cool completely, then cover it tightly or place slices in an airtight container. It will keep in the refrigerator for up to 4 days. You can enjoy it cold or reheat individual slices in the oven at 350°F / 175°C until warmed through.
Q: What other vegetables can I add to this quiche
A: This is a very versatile vegetarian recipe. Feel free to add other spring vegetables like leeks, peas, or spinach. Sauté them along with the fennel and asparagus until tender-crisp before adding them to the pie crust.
