Roasted Asparagus and Scallion Quiche Recipe (2024)

Fully cook the crust regardless of whether it is the pate brisee in the recipe or a purchased deep dish pie shell. Brush the interior of the crust with beaten egg and bake for 5 minutes @ 350. Then fill the crust with custard, veg & cheese and bake until set. What this does is seal the crust so it doesn't get soggy and you will have a crisp crust on the finished quiche. If you use a deep dish crust you will need to increase the filling and also the cooking time.

So to all of the people who are saying there isn't enough filling: the pate brisee pie crust recommended for this quiche is a TART crust. It's very shallow. If you want to bake it in a pie crust, I would recommend increasing the filling ingredients by 50 to 100%.
Without the tarragon, this recipe would have been so-so. I used dried tarragon (1 tsp) and it really elevated this to something special. I'd definitely make it again.

I made this for brunch and most people had a second helping. It was delicious!I used a 9” frozen pie crust that needed to be baked for 10 minutes at 400 degrees before I added the filling. I didn’t have fresh tarragon so I used fresh basil. I also used a shredded Gruyere & Swiss blend where the recipe called for grated Gruyere, and cream instead of milk.

You can make a hashbrown crust mixed with some fresh grated Romano or Parm. I would cook it first some so the potatoes have some crunch and doesn't get to soft.

Fully cook the crust regardless of whether it is the pate brisee in the recipe or a purchased deep dish pie shell. Brush the interior of the crust with beaten egg and bake for 5 minutes @ 350. Then fill the crust with custard, veg & cheese and bake until set. What this does is seal the crust so it doesn't get soggy and you will have a crisp crust on the finished quiche. If you use a deep dish crust you will need to increase the filling and also the cooking time.

Very good. Tarragon has a strong flavor, so make sure you like it before using it.

Not nearly enough filling for a nine inch pie. Maybe enough for an 8 inch.

I used 3 whole eggs and about 1/2 cup of heavy cream (kinda eyeballed it and it was fine, don’t sweat it). It filled my 9in shallow pie crust perfectly. I blind baked my homemade pie crust, didn’t brush with egg whites and the crust was not soggy.

I didn't have time to make the whole wheat crust so I made this with pate' brisee. I did brush with egg whites and bake for an extra 5 minutes at 375 after the 1st bake with pie weights. It did not get soggy and was fine. The tarragon (I used fresh) is critical. This would be 'meh' without it. I used asparagus that had been smoked on a bbq smoker rather than roasted and it was lovely. The asparagus was a bit short so I added leek to the scallions and an extra egg. Delish!

Pretty nothing. Won't make again.

Made as instructed (with store bought 8 inch pie crust which I fully pre baked and sealed as instructed) and the finished result looked and smelled beautiful, golden brown top. Cutting into it, however, it was pretty wet and loose. My vegetables seem to have released a good amount of liquid, and the proportion of egg wasn’t sufficient to bind everything. I returned it to the oven for another 5-6 minutes (I had taken it out after 30m) which firmed it up some.Will do four whole eggs next time.

Make the recommended whole wheat tart crust— it makes this quiche truly incredible! It is the most delicious crust I’ve ever made… subtly nutty, buttery, crisp, tender, not a hint of sogginess. It’s a revelation. I used shallots instead of scallions which I believe kept the spirit of the recipe intact in case anyone needs to make the sub. The whole thing is beautiful.

Seconds and thirds were had. Went a bit heavier on the tarragon, which is what elevates this to something a little more special, I think. Winner!

My most favorite quiche so far from the offering here on NYT. Absolutely delicious.

Used recipe more as inspiration than followed exactly. Puff pastry base prepared on large sheetpan, scored to make a crust, used every bit of the scallions, had to substitute for the gruyere with Swiss cheese and heavy cream for milk (used about 1/2 of what called for), only had dried tarragon, added thinly sliced ham strips over cheese before adding custard. It all worked (no soggy bottom) and I may have just found the weekend morning after-bike-tour dish. 8 servings, perfectly satisfying.

I am wondering about the size of the tart pan. I don't see that mentioned.

This was truly delicious. I used a pie crust and will double the filling ingredients next time for a deeper quiche vs the tart pan size. I think next time I might grill the asparagus and scallions for the summer!

This was tasty, but it's more like a vegetable pie with eggs than a quiche. Following the comments here, I cut down on the veggies (only one red pepper) and added an additional egg--but even so the vegetable dominated quite heavily.

Used small tart panCooked thin asparagus at 160CPan fried pancetta and shallotPe-baked crust with weighted beans at 160 for 10 mins, removed from oven and brushed egg white on bottom of tart & cooked for 5 more mins.

I have chickens, so I am always hunting for ways to use up eggs. This is a wonderful recipe. I use heavy cream just cus, but please, do not skip the tarragon. It truly is the best part!

Substituted leeks for the scallions and sautéed with one slice of diced bacon. Also added a few dashes of smoked paprika to the eggs. Original version was great. Nice mix here that cleaned out the refrigerator of a few items! Tasty ! Don’t be afraid to make a few substitutes. That’s the joy of cooking!

The tarragon was really nice. Crust came out too soft, but otherwise was delicious. Just gotta bake the crust till basically totally done.

I added the green tops of the scallions - cut in 1/2 inch lengths - in with the asparagus to roast. Delish.