The perfect quiche for a brunch or light lunch. Full of creamy goodness and packed with fantastic Ranchero® Queso Fresco Cheese.
I’ve always loved quiche, hot or cold and any flavor. It’s perfect on a hot summers day with a fresh salad on the side. There’s so many ingredients you can add to the basic recipe to suit your own tastes, but one thing all quiche should have is cheese. Whether it’s a stringy mozzarella or a sharp cheddar, cheese is an important part of the quiche and really brings it all together.
For my asparagus quiche i used Cacique® Ranchero® Queso Fresco. It crumbles perfectly and really adds to the flavor of the creamy liquid and fresh asparagus. it has a slight salty taste which makes it a perfect replacement for Feta cheese.
This is a deep quiche, usually they are only about 1 inch thick but I love the rustic look and the tall filling slices that it provides. It’s best made a day ahead but if you can’t manage that, then make sure to let it rest in the fridge for at least 3 hours. This will make it much easier to slice. There’s a good chance you’ll have leftovers and if you have to reheat a slice for lunch, throw it in a 375 degree oven for 15 minutes. If you microwave it, you’ll end up with a hot, soggy mess and that’s not what this quiche should be like.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 2 cups heavy cream
- 2 cups milk
- 6 eggs
- 1 tablespoon unsalted butter
- 1/2 medium sized onion, sliced thinly
- 1 (2) pack pre-made pie shell dough at room temperature
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1 bunch of asparagus trimmed about 4 inches from the bottom
- 1 1/4 cups grated Cacique® Ranchero® Queso Fresco
HOW TO MAKE IT
- You will need a 9 inch spring form pan. Preheat the oven to 375 degrees F.
- Take the pie shell dough and combine both of them together, kneading gently until you have a ball. Roll the dough into a circle large enough to fill the pan, making sure it doesn’t tear when you line the inside of the pan. Using your fingers, make sure the dough is snug against the sides of the pan.
- Place a piece of parchment paper into the pie shell and line with dried beans or dried macaroni pasta. Bake the crust in the oven for 20 minutes then take the paper lining out. Bake for a further 10 minutes and the base is golden brown. Decrease the oven temperature to 325 degrees F.
- In a small pan melt the butter. Add the sliced onion and cook until it just starts to turn brown. Set aside.
- Heat the milk and the cream until warm and small bubbles appear around the edge. Turn of the heat and let the milk mixture stand for 10 minutes.
- In a large pan, bring about 2 inches of water to a boil. Drop the asparagus into it and cook for 2-3 minutes. transfer the asparagus to a plate.
- In a blender, combine half of the milk mixture and 4 eggs. Blend for about 30 seconds then add the remaining eggs and milk mixture. Season with the salt and pepper. Blend for another 30 seconds until well combined.
- Place the onion in the base of the pie crust spreading it out evenly. Take 1/3 of the blanched asparagus and cut into 3. Lay the chopped asparagus on top of the onion. Add 1/2 cup of grated Queso Fresco next. Pour half of the liquid over the asparagus, cheese and onion. Add another 1/2 cup of cheese to the quiche followed by the rest of the liquid to just below the edge of the crust. Lay the rest of the asparagus gently on top of the liquid followed by a 1/4 cup of the cheese on top.
- Transfer to the oven and bake for 2 hours. Let rest in the fridge overnight before slicing with a sharp knife.