Asparagus Quiche with Sweet Potato Crust Recipe

Spring has always been my favorite time of year – the days get longer, the air is filled with the promise of new beginnings, and the farmers’ markets burst with vibrant, fresh produce. This Asparagus Quiche with Sweet Potato Crust is my absolute go-to recipe to celebrate this season. Honestly, the first time I made it, I was a little skeptical about the sweet potato crust. Could it really hold up? Would it be too sweet? All doubts vanished with the first bite. The naturally sweet and slightly earthy crust perfectly complements the delicate asparagus and creamy, savory filling. My family devoured it at our Easter brunch, and it’s been requested at every spring gathering since. Even my kids, who are usually picky eaters, happily ate their slices, proclaiming it “the best quiche ever!” This recipe is not only incredibly delicious and visually appealing, but it’s also surprisingly easy to make and packed with wholesome ingredients. It’s a guaranteed crowd-pleaser that will brighten up any springtime table.

Ingredients

This recipe is wonderfully simple, relying on just a handful of high-quality ingredients to create a dish that is both flavorful and satisfying. Let’s delve into each component and explore why they work so perfectly together in this Asparagus Quiche with Sweet Potato Crust.

For the Sweet Potato Crust:

• 3 medium-sized sweet potatoes: The star of our healthy and naturally gluten-free crust! Sweet potatoes are nutritional powerhouses, brimming with vitamins A and C, fiber, and antioxidants. They bring a subtle sweetness and vibrant color to the crust, offering a delightful alternative to traditional pastry crusts which are often heavy and less nutritious. When selecting sweet potatoes, choose firm, medium-sized ones that are relatively uniform in shape for even slicing. Avoid sweet potatoes with bruises, blemishes, or soft spots. The size is important because we need enough slices to cover the base and sides of a 12-inch pie pan effectively. Different varieties of sweet potatoes, such as Jewel or Garnet, will work equally well, each lending slightly different levels of sweetness and moisture. The key is to ensure they are fresh and firm for the best crust texture.
• 1 tablespoon olive oil*: Olive oil is crucial for achieving a slightly crispy and less sticky sweet potato crust. It helps to prevent the sweet potato slices from sticking to the pan and to each other while baking. The olive oil also adds a subtle richness and healthy fats to the crust. Extra virgin olive oil is preferred for its superior flavor and nutritional benefits, but regular olive oil will also work perfectly well. If you are looking for a flavor variation, you could experiment with other healthy oils like avocado oil, which has a neutral flavor, or coconut oil for a hint of coconut, although this might slightly alter the overall flavor profile of the quiche. However, for a classic savory quiche, olive oil remains the best choice.
• 1/2 teaspoon salt: Salt is essential to enhance the natural sweetness of the sweet potatoes and to balance the overall flavors of the crust and the quiche filling. It also plays a role in drawing out some moisture from the sweet potatoes, contributing to a slightly crisper texture. Use regular table salt or sea salt. If using coarse sea salt, you may want to slightly crush it before sprinkling it over the sweet potato slices to ensure even distribution. Don’t underestimate the importance of salt, as it truly elevates the taste of even simple ingredients like sweet potatoes.
• 1/2 teaspoon freshly ground black pepper: Black pepper adds a touch of subtle spice and depth of flavor to the sweet potato crust. Freshly ground black pepper is always recommended for its more robust and aromatic flavor compared to pre-ground pepper. The pepper complements the sweetness of the sweet potatoes and adds a pleasant savory note that balances the overall taste of the quiche. You can adjust the amount of black pepper to your preference; some may prefer a slightly more peppery crust, while others might prefer a milder flavor. Experiment to find your perfect balance.

For the Quiche Filling:

• 2 eggs: Eggs are the binding agent for our quiche filling, providing structure and richness. They create that classic creamy texture we all love in a quiche. Use large, fresh eggs for the best results. Free-range or organic eggs are often preferred for their richer yolks and better flavor, but any good quality eggs will work. Eggs are also a fantastic source of protein and essential nutrients. Make sure your eggs are at room temperature before whisking them, as this helps them incorporate more easily with the other ingredients and creates a smoother filling.
• 2 ½ cups or 500 g quark**: Quark is the secret ingredient that makes this quiche filling incredibly creamy and light without being overly heavy. Quark is a type of fresh dairy product, similar to a very soft cheese, but with a lower fat content than cream cheese or crème fraîche. It has a slightly tangy and mild flavor that works beautifully with the other ingredients in the filling. If you are not familiar with quark, it is a staple in European cuisine and is becoming increasingly available in supermarkets and specialty stores in other parts of the world. If you cannot find quark, you can substitute it with full-fat Greek yogurt or ricotta cheese, although these substitutions will slightly alter the texture and flavor. Greek yogurt will be tangier, while ricotta will be a bit grainier and less tangy. Full-fat cottage cheese, blended until smooth, could also be used as a substitute, but make sure to drain it well to remove excess moisture. Quark is the ideal choice for achieving that perfect balance of creaminess and lightness in this quiche.
• 2 tablespoons Maille Dijon Originale Mustard: Dijon mustard is a key flavor enhancer in this quiche filling, adding a tangy, slightly spicy, and complex flavor that cuts through the richness of the quark and cheese. Maille Dijon Originale Mustard is specified in the recipe, and it is known for its high quality and authentic Dijon flavor. However, any good quality Dijon mustard will work. Dijon mustard not only adds flavor but also helps to emulsify the egg mixture, contributing to a smoother and more cohesive filling. If you are not a fan of Dijon mustard, you could try substituting it with another type of mustard, such as whole grain mustard for a different texture and milder flavor, or even a touch of horseradish cream for a spicier kick. However, for the classic Dijon flavor and its ability to complement the other ingredients, Maille Dijon Originale Mustard or a similar high-quality Dijon is highly recommended.
• 1 cup or 100 g gruyère*** grated: Gruyère cheese is the cheese of choice for this quiche because of its nutty, complex, and slightly sweet flavor that melts beautifully. It adds a wonderful depth of flavor to the filling and complements the asparagus and Dijon mustard perfectly. Gruyère is a hard Swiss cheese that is known for its excellent melting properties, making it ideal for quiches and gratins. When grating Gruyère, use a coarse grater for best results. If you cannot find Gruyère cheese, you can substitute it with other Swiss cheeses like Emmental or Jarlsberg, or even a good quality mature cheddar cheese for a sharper flavor. Fontina cheese, with its creamy texture and mild flavor, could also be used, but it will result in a slightly different flavor profile. For the most authentic and delicious Asparagus Quiche with Sweet Potato Crust, Gruyère cheese is the top recommendation.
• 1 tablespoon fresh thyme****: Fresh thyme adds a fragrant, herbaceous, and slightly lemony note to the quiche filling, enhancing the overall flavor complexity. Fresh thyme is preferred over dried thyme for its brighter and more pronounced flavor. When using fresh thyme, simply pluck the leaves from the stems and chop them roughly. Thyme pairs exceptionally well with asparagus, eggs, and cheese, making it a perfect herb for this quiche. If you do not have fresh thyme, you can substitute it with 1 teaspoon of dried thyme, but keep in mind that dried herbs are generally more potent, so use a smaller amount. Other herbs that would work well in this quiche, although they will alter the flavor profile, include fresh chives, parsley, or tarragon. However, for a classic and complementary flavor, fresh thyme is the best choice.
• 1 teaspoon salt: Additional salt is needed to season the quiche filling and bring out the flavors of all the ingredients. Just like with the crust, salt is crucial for balancing the flavors and preventing the quiche from tasting bland. Adjust the amount of salt to your taste, but 1 teaspoon is a good starting point. Remember that Gruyère cheese is already slightly salty, so taste the filling before adding more salt to avoid over-seasoning.
• 1/2 teaspoon freshly ground black pepper: Just like in the crust, freshly ground black pepper adds a subtle spice and depth of flavor to the quiche filling. It complements the other seasonings and enhances the overall taste. Again, adjust the amount to your preference. A little bit of black pepper goes a long way in adding complexity to savory dishes.
• 20 spears green asparagus ends trimmed: Asparagus is the star vegetable of this quiche, bringing a delicate, slightly grassy, and fresh flavor that perfectly embodies springtime. Green asparagus is specified in the recipe, and it is the most common type of asparagus available. Choose firm, bright green asparagus spears with tightly closed tips. Avoid asparagus that is wilted, limp, or has open or mushy tips. The thickness of the asparagus spears will affect the cooking time; thicker spears will take slightly longer to cook. Trimming the tough woody ends of the asparagus is essential to ensure tender and enjoyable bites. To trim asparagus, simply snap off the tough ends where they naturally break, or you can cut off about 1-2 inches from the bottom. For this recipe, 20 spears provide a generous amount of asparagus without overcrowding the quiche. You can also use purple or white asparagus, although green asparagus is the most classic and readily available choice for asparagus quiche.

Instructions

Making this Asparagus Quiche with Sweet Potato Crust is surprisingly straightforward. Follow these step-by-step instructions for a delicious and impressive result:

For the sweet potato crust:

1. Preheat oven to 370°F or 190°C. Slightly grease a 12 inch or 30 cm pie pan with ½ tablespoon olive oil. Set aside. Preheating the oven to the correct temperature is crucial for even baking and a properly set crust and filling. Using a 12-inch pie pan ensures that the quiche is large enough to serve 8 slices, as indicated in the recipe. Greasing the pie pan with olive oil prevents the sweet potato crust from sticking and makes it easier to remove the finished quiche. Use a pastry brush or your fingers to evenly coat the bottom and sides of the pie pan with the olive oil. Setting the pie pan aside keeps it ready for the next steps and prevents delays.
2. Peel and thinly slice sweet potatoes, best using a mandoline slicer. Arrange the sweet potato slices in two layers across the bottom and sides of the pie pan until completely covered. Peeling the sweet potatoes is necessary to remove the skin and ensure a smooth crust texture. Thinly slicing the sweet potatoes is essential for them to cook through evenly and become tender during the baking process. A mandoline slicer is highly recommended for achieving uniform thin slices quickly and easily. If you don’t have a mandoline, you can use a sharp knife or a food processor with a slicing blade, but take extra care to ensure the slices are as thin and uniform as possible. Arrange the sweet potato slices in overlapping layers, starting from the center of the pie pan and working outwards, ensuring that the bottom and sides are completely covered. Two layers provide enough thickness for a sturdy crust that can hold the filling without being too dense. Overlapping the slices helps to create a cohesive crust as they bake and soften.
3. Sprinkle with salt and freshly ground black pepper and bake for 15 minutes. Sprinkling salt and pepper at this stage seasons the sweet potato crust directly, enhancing its flavor and complementing the filling. Baking the crust for 15 minutes pre-bakes it slightly, which helps it to set and become more stable before adding the wet filling. This pre-baking also prevents the crust from becoming soggy and ensures a slightly crisper texture. Keep an eye on the crust while it is pre-baking; it should not brown too much at this stage, just become slightly softened and set.

For the quiche filling:

1. In a medium-sized deep mixing bowl beat the eggs until foamy. Stir in quark, Maille Dijon Originale Mustard, grated gruyere, thyme and season with salt and freshly ground black pepper. Beating the eggs until foamy incorporates air and creates a lighter and fluffier quiche filling. Use a whisk or an electric mixer to beat the eggs until they are pale yellow and slightly thickened and foamy. In a deep mixing bowl, there is enough space to mix all the ingredients without spillage. Stirring in the quark, Dijon mustard, grated Gruyère, and thyme ensures that these ingredients are evenly distributed throughout the egg mixture. Seasoning with salt and pepper at this stage allows the flavors to meld together and ensures that the filling is well-seasoned. Taste the filling at this point and adjust the seasoning if necessary.
2. When the sweet potato crust is ready, lay out half of the asparagus on the crust. Pour the egg mixture over the asparagus and spread into an even layer. Top with the second layer of asparagus. Bake for 35-40 minutes or until the filling is set. Once the sweet potato crust has pre-baked for 15 minutes, it is ready to receive the filling. Arranging half of the asparagus on the crust before pouring in the egg mixture helps to distribute the asparagus evenly throughout the quiche. Pouring the egg mixture over the asparagus ensures that the asparagus is embedded in the filling and cooks properly. Spreading the egg mixture into an even layer ensures that the quiche cooks uniformly and has a consistent thickness. Topping with the second layer of asparagus creates a visually appealing and flavorful topping. Baking for 35-40 minutes, or until the filling is set, is crucial for ensuring that the quiche is fully cooked and not runny in the center. The filling is set when it no longer jiggles in the center when the pie pan is gently shaken. The top of the quiche should be lightly golden brown. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
3. Let cool for a few minutes before serving. Enjoy! Allowing the quiche to cool for a few minutes after baking makes it easier to slice and serve. It also allows the filling to set further and prevents it from being too runny. Enjoy your delicious and healthy Asparagus Quiche with Sweet Potato Crust! It’s perfect for brunch, lunch, or dinner, and can be served warm or at room temperature.

Nutrition Facts

• Servings: 8 slices
• Calories: 250kcal per serving

Please note that these are approximate values and may vary slightly depending on the specific ingredients used and portion sizes. This Asparagus Quiche with Sweet Potato Crust is a relatively healthy option compared to traditional quiches, thanks to the sweet potato crust and the use of quark, which is lower in fat than many other dairy products. It provides a good source of protein, vitamins, and fiber.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

This recipe is relatively quick and easy to prepare, making it a great option for both weeknight meals and weekend brunches. The majority of the time is spent baking, leaving you free to do other things while the quiche is in the oven.

How to Serve

This versatile Asparagus Quiche with Sweet Potato Crust can be enjoyed in various ways, making it perfect for different occasions and meals. Here are some serving suggestions:

• Brunch Star: Serve warm or at room temperature as a centerpiece for your brunch table. It pairs beautifully with fresh fruit salad, yogurt with granola, or a side of smoked salmon.
• Light Lunch: Enjoy a slice of quiche with a simple green salad dressed with a light vinaigrette for a satisfying and healthy lunch.
• Elegant Appetizer: Cut into smaller squares or triangles and serve as an elegant appetizer at your next gathering. It’s a sophisticated and flavorful bite that is sure to impress.
• Dinner Side Dish: Accompany a grilled chicken breast, roasted fish, or a hearty soup with a slice of quiche for a complete and balanced dinner.
• Picnic Perfect: Pack slices of quiche for a picnic or outdoor gathering. It travels well and tastes delicious cold or at room temperature.
• Easter Feast: A quintessential dish for Easter brunch or lunch, symbolizing springtime and new beginnings.
• Springtime Celebrations: Perfect for any springtime celebration, from Mother’s Day to garden parties, bringing a touch of freshness and elegance to the table.
• Vegetarian Main Course: Serve with a side of roasted vegetables or a vibrant salad for a complete and satisfying vegetarian meal.

Additional Tips

To ensure your Asparagus Quiche with Sweet Potato Crust is a resounding success, here are five helpful tips:

1. Ensure Sweet Potatoes are Thinly Sliced: Uniformly thin slices of sweet potato are crucial for a crust that cooks evenly and becomes tender. Using a mandoline slicer is highly recommended for achieving this. If slicing by hand, aim for consistent thickness and take your time. Thick slices may not cook through properly and can result in a tough crust.
2. Don’t Overbake the Crust: The pre-baking of the sweet potato crust is important, but be careful not to overbake it at this stage. You want it to be slightly set but not browned or crispy. Overbaking can make it too hard and difficult to cut when the filling is added. 15 minutes is usually sufficient, but keep an eye on it and adjust baking time if needed based on your oven.
3. Use Good Quality Gruyère: Gruyère cheese truly elevates the flavor of this quiche. Opt for a good quality Gruyère cheese for the best taste and melting properties. Pre-shredded cheese can sometimes contain anti-caking agents that may affect melting, so grating your own cheese is always recommended for optimal results.
4. Don’t Overfill the Quiche: Avoid overfilling the pie pan with the egg mixture. Overfilling can cause the filling to spill over during baking and result in a messy quiche. Stick to the amount specified in the recipe to ensure a perfectly filled and well-set quiche.
5. Let it Rest Before Slicing: Resist the temptation to slice into the quiche immediately after taking it out of the oven. Allowing it to rest for at least 10-15 minutes allows the filling to set further and makes it much easier to slice cleanly. It also helps to prevent the filling from running out when you cut into it.

FAQ Section (Ingredients)

Q1: Can I substitute the sweet potato crust with a regular pie crust?

A: While you can technically use a regular pie crust, you would be missing out on the unique flavor and health benefits of the sweet potato crust. The sweet potato crust is not only naturally gluten-free and packed with nutrients but also provides a lovely subtle sweetness that complements the savory filling beautifully. If you are looking for a healthier and more flavorful alternative to traditional pie crust, the sweet potato crust is highly recommended. However, if you prefer a traditional pie crust, you can certainly use a pre-made or homemade pastry crust instead. Keep in mind that the baking time might need slight adjustments depending on the type of pie crust you use.

Q2: I can’t find quark. What else can I use?

A: Quark can sometimes be challenging to find depending on your location. Excellent substitutes for quark in this recipe include full-fat Greek yogurt, ricotta cheese, or blended full-fat cottage cheese. Full-fat Greek yogurt will provide a similar creamy texture and a slightly tangy flavor, which is a good match for the other ingredients. Ricotta cheese will also offer a creamy texture, although it might be slightly grainier than quark. Blended full-fat cottage cheese, drained well, is another good option for achieving a creamy consistency. Keep in mind that these substitutions might slightly alter the overall flavor and texture of the quiche, but they will still result in a delicious and creamy filling.

Q3: Can I use dried thyme instead of fresh thyme?

A: Yes, you can use dried thyme if you don’t have fresh thyme on hand. However, fresh thyme is preferred for its brighter and more pronounced flavor. If using dried thyme, use approximately 1 teaspoon of dried thyme for every tablespoon of fresh thyme. Dried herbs are generally more concentrated in flavor than fresh herbs, so you need to use a smaller amount. Add the dried thyme to the egg mixture along with the other seasonings. While dried thyme will work, fresh thyme will elevate the flavor of the quiche to a greater extent.

Q4: Can I use a different type of cheese instead of Gruyère?

A: Absolutely! While Gruyère is the recommended cheese for its nutty and complex flavor and excellent melting properties, you can certainly substitute it with other cheeses. Good alternatives include Emmental, Jarlsberg, or a good quality mature cheddar cheese. Emmental and Jarlsberg are both Swiss cheeses similar to Gruyère and will offer a similar flavor profile. Mature cheddar will provide a sharper and more pronounced cheesy flavor. Fontina cheese, with its creamy texture and mild flavor, is another option. The choice of cheese can be adjusted to your personal preference and what you have available. Each cheese will impart a slightly different flavor to the quiche, so feel free to experiment and find your favorite combination.

Q5: Can I use frozen asparagus instead of fresh asparagus?

A: While fresh asparagus is always preferred for its texture and flavor, you can use frozen asparagus in a pinch. If using frozen asparagus, make sure to thaw it completely and drain it well to remove excess moisture before adding it to the quiche. Excess moisture from frozen asparagus can make the quiche filling watery. You might also want to sauté the thawed asparagus briefly in a pan with a little olive oil to remove some of the excess water and enhance its flavor before adding it to the quiche. Keep in mind that frozen asparagus might be slightly softer in texture compared to fresh asparagus after baking, but it can still be a convenient and acceptable substitute when fresh asparagus is not available.

Print