Asparagus and Spring Onion Quiche with Herbed Ricotta

By Alison Roman, Food Writer

Images by Bon Appétit

Makes one 9” quiche

What You'll Need

  • For the crust:

  • 2 ½ cups all-purpose flour

  • 2 teaspoons sugar

  • 1 teaspoon kosher salt

  • 1 ¼ cup (2 sticks plus 4 tablespoons) unsalted butter, cut into 1” pieces, chilled

  • 1 tablespoon apple cider or white distilled vinegar

  • For the filling and assembly:

  • 4 spring onions, preferably red

  • 2 bunches asparagus (skinnier the better), about 1 ¼ lbs., trimmed and peeled at the bottom, halved lengthwise

  • 4 tablespoons olive oil, divided

  • Kosher salt, freshly ground black pepper

  • 1 cup ricotta

  • 2 tablespoons finely chopped chives

  • 2 tablespoons finely chopped tarragon

  • 1 ¼ cups heavy cream

  • ½ cup creme fraiche

  • 5 large eggs

  • 1 cup parsley, tender leaves and stems

  • ¼ cup dill, tender leaves and stems

  • 1 tablespoon fresh lemon juice plus 1 teaspoon lemon zest

  • Flaky sea salt

How To Make

  • Whisk flour, sugar and kosher salt together in a large bowl. Using your hands, smash the butter between your palms and fingertips into the flour, creating long, thin, flaky bits. Once most of it is incorporated and there are no large chunks remaining, dump the flour mixture onto a work surface.

  • Combine vinegar with ¼ cup ice water and drizzle over the flour. Using the tips of your fingers, run your hands through the flour mixture. Do this a few more times until it all starts coming together. Start kneading the dough, gathering up any dry bits from the bottom and placing them on the top to be incorporated. Once you’ve got a shaggy mass of dough (it will not be smooth and it certainly will not be shiny), knead it one or two more times and divide it in two. Pat each piece into a flat disc, about 1” thick. Wrap each disc individually and refrigerate at least 2 hours.

  • DO AHEAD: This dough can be made 4 days ahead, tightly wrapped in the refrigerator or 1 month ahead, tightly wrapped in a resealable bag in the freezer.

  • Preheat oven to 400°.

  • Cut spring onions so that the bulbs are left with 1 ½”-2” of the tops. Thinly slice the green tops and set aside. Quarter the bulbs and toss with asparagus and 2 tablespoons olive oil. Season with salt and pepper and roast, stirring occasionally, until the vegetables are just tender and starting to brown, 10–15 minutes.

  • Remove from oven and let cool. Reduce oven temperature to 350°.

  • Prepare the crust by rolling the dough out to a 14” circle. Lay it inside a 9” pie plate and crimp the edges. Pierce the crust with the tines of a fork and bake, rotating once or twice until the edges are just starting to brown and the center is baked through, dry and no longer greasy looking, 25–30 minutes. Remove and set aside while you prepare the filling.

  • Combine ricotta, chives and tarragon; season with salt and pepper.

  • Whisk eggs, heavy cream and creme fraiche together in a medium bowl; season with salt and pepper. Pour filling into the prepared pie crust and dollop herbed ricotta on top in large spoonfuls. Scatter roasted vegetables on top, letting them sink into the filling a little bit.

  • Bake, rotating once, until the center of the quiche no longer jiggles, 30–35 minutes.

  • Remove from oven and let cool.

  • Meanwhile, combine parsley, dill, lemon juice and lemon zest in a small bowl; season with flaky salt.

  • When it comes time to serve, slice and serve with herb salad scattered over.