Tuesdays with Dorie: Asparagus-Lemon Quiche from Baking with Dorie

Asparagus-Lemon Quiche from Baking with Dorie on a white plate.

This week’s Tuesdays with Dorie recipe is Asparagus-Lemon Quiche from Dorie Greenspan’s Baking with Dorie and was the perfect dish to welcome truly spring-like temperatures this past weekend here in Toronto.

The fact that I was having a bit of a freezer cleanout and discovered some tart shells needing to be used up make this a cinch. Dorie’s recipes are always better with homemade pastry but hey, from time to time, I know she doesn’t mind a shortcut. If it’s the difference between the dish being made or not, I always say take the shortcut!

Dorie partially bakes the shell before fully baking the quiche and I was planning on doing that. However, the instructions didn’t include how to partially bake the shell and I didn’t know what might happen if I tried (probably nothing but I didn’t want to waste my previous asparagus spears!) so I baked the whole thing at once (as Dorie explains, is mostly the case in France). I DO like to partially bake the shell normally myself because it does prevent the “soggy bottom” but in this case, the crust was so “short” (melt-in your mouth) that it didn’t matter. This pastry was also pretty thin so even if the bottom was soggy, you didn’t notice.

A cut slice of Asparagus-Lemon Quiche from Baking with Dorie.

The filling (to be honest I could have used more – I like a really deep quiche)  has the asparagus spears, sour cream, heavy cream, eggs, shallots, herbs and a slice of lemon – rind and all – chopped finely. A touch of grated Parmesan is added about 20 minutes into baking.  I wondered what the lemon rind would be like but it just added a punch of zest to the filling – chop it really finely and you won’t have a “lemon peel” issue (i.e. chunks of it in your teeth!). It was delicate, bright and springlike – a gorgeous dish and one I’ll remember again. The filling was set but soft – very French in its texture (French quiches tend to be a little looser than we are used to) – and sliced nicely.

Close up of Asparagus-Lemon Quiche from Baking with Dorie on a white plate.

Another keeper from Dorie!

Get the recipe for Asparagus-Lemon Quiche on p 332  of Baking with Dorie or here.

Buy Baking with Dorie and join us baking through the book!

Baking with Dorie cover.

 

Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!

 

 

 

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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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8 thoughts on “Tuesdays with Dorie: Asparagus-Lemon Quiche from Baking with Dorie”

  1. This was divine – didn’t notice “peel” in texture, so that part worked perfectly – but I did notice (and appreciate) the wonderful lemon zip.

    Perfect with a glass of Ontario Riesling, or perhaps Chilean Sauvignon Blanc….

    Reply
  2. I have made this also and I agree…could have been a bit thicker but otherwise very good! I am sure yours was easier with the ready made shell…way to go!

    Reply
  3. I am really looking forward to making this for the next TWD. I do love a good quiche. Yours is lovely.

    Reply

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