Every workday of the week, when I go fetch my lunch at noon, I walk by a nice corner bakery -one of the best in the neighbourhood. There’s always a line, because the French love their sandwiches. Don’t get me wrong ; we enjoy a good sit-down meal when we can, but some busy days call for a quick lunch.

You can be sure that most people in this line will order one of two things : a jambon-beurre, or a slice of quiche. And the queen of all quiches is Quiche Lorraine.

Quiche Lorraine is a French favourite. It is quick and easy to eat on-the-go, and oh so flavourful : on a pie crust, you put a simple filling made of eggs, cream, milk, and lard. It is kind of a treat, but we tend not to refrain on carbs and lactose at lunch ! Many families also bake some Quiche Lorraines on lazy weeknights, using a premade dough. In this case, you almost always eat a slice with a side of lettuce.

I wanted to draft an authentic recipe for Quiche Lorraine, I really did ; but spring came by and I felt the urge to add some asparagus. And I’m not sorry in the least ! It paired wonderfully with the traditional Quiche Lorraine. The slight bitterness from the asparagus added a layer of complexity to the dish, as well as some freshness and bite.

And I can’t stress enough the difference that homemade Shortcrust Pastry makes. This buttery flavour, this crumbly texture ; try it, at least once, to know what you’ve been missing on.

Asparagus Quiche Lorraine – Recipe

Ingredients – Advice & key points

• As this is a recipe with minimal ingredients, do try to get quality ones. Try to get some organic, free-range eggs, some whole milk (ideally unpasteurized), and some smoked lard from your butcher ; I did, and the end result was simply incredible compared to your usual bakery quiche.
• I like to use liquid cream instead of heavy cream for a fluid texture. But do use a full-fat one (mine is 30 to 40%) !
• I forgot to in my video recipe, but it is nice to add a sprinkle of nutmeg in your filling !
• Don’t be afraid to season your filling well ; the recipe calls for two nice pinches of salt. Even if the lard is salty, and you’ve seasoned your asparagus, it will bring out much more flavour -and I do not like over-salty dishes.

Cooking & Serving your Asparagus Quiche Lorraine

• I like to cook this Quiche around 45 minutes at 180°C. If you’re in a rush, you can cook it 30 minutes between 200 and 220°c, but I recommend the first option.
• Serve a slice of this pie with some lettuce on the side (I like to make a quick vinaigrette, using a 1 to 3 balsamic vinegar to neutral oil ratio), and you’ll be French’d !

Print Recipe

Asparagus Quiche Lorraine

Author: Multicarbs Cooking Method: Baking, Pan-frying Cuisine: European cuisine, French cuisine Courses: Pizzas and pies Recipe Keys: Sans maïs Sans soja

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Total Time 1 hr 15 mins

Servings: 5

Best Season: Suitable throughout the year

Description

This creamy, rich and comforting Quiche Lorraine is a small national treasure. Twist it using asparagus, serve it with a side of salad ; you'll get a healthy-ish dish that feels like a real treat ! 

Ingredients

Servings

• 1 shortcrust pastry (homemade ideally)
• 260 grams smoked lard (cut into large matchsticks)
• ¹⁄₂ bunch asparagus (1/2 bunch = 250-300g)
• 1 large garlic clove
• 400 milliliters full-fat liquid cream
• 400 milliliters whole milk
• 6 eggs
• 2 pinches salt (large pinches)
• 1 pinch nutmeg
• 1 pinch black pepper

Instructions

1. Prep your ingredients

   Remove the tough bottom part of the asparagus by splitting it with your hands.

   Cut it into 5-cm sections. 

   Halve each section lengthwise. Slice the asparagus heads too lengthwise (they might be shorter than 5cm, it's ok). 

   Mince your garlic clove. 

   Cut your lard into large matchsticks if needed (I get mine cut from the butcher).

2. Cook your lard and asparagus

   Put you lard in a cold skillet. Start cooking on medium heat (don't use too high a setting so that the fat can melt before browning).

   Let it cook until golden-brown, around 8-10mn.

   Remove the lard and leave the lard fat in the pan. 

   Preheat your oven at 180°C.

   Add a tsp of oil if needed, and put your halved asparagus in the hot pan on medium heat. Allow it to cook for around 8 minutes, until cooked through and browned too.  

3. Mix your filling

   In a large mixing bowl, add your eggs, then your salt, pepper and nutmeg. Whisk it together.

   Add your cream while whisking, then your milk while whisking too. 

4. Assemble and cook !

   Spread a large tbsp of butter all over a circular baking dish, then a large tbsp of flour on top. Add your shortcrust pastry. Poke some holes in it with a fork.

   Put your asparagus and lard onto your shortcrust pastry.

   Pour your filling (using a ladle or straight from the bowl).

   Put it in the preheated oven for around 45 minutes. 

   Remove from the oven, and allow it to cool for 5-10mn before serving.

   Serve with some lettuce on the side.

   Et voilà !! You're done ! 

Keywords: home made, quiche lorraine, quiche, pie, asparagus, cream, milk, eggs