Asparagus Quiche

by Kathy Strahs on March 13, 2012 · 8 comments

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Can someone please explain tart pans to me? I finally bought one over the weekend – the last remaining holdout in my baking arsenal – and, wow, was it a pain to use! Like literally – I ended up with no fewer than ten superficial quarter-inch cuts all over my hands following 20 minutes of scrubbing away all of the baked-on pastry from the innumerable crevices of the fluted edges (desperately avoiding Purell and other stinging agents right now).

Sorry for that visual, but ouch!!

The other thing that happened – major leakage from the removable pan bottom. Soon after my quiche went into the oven the savory aromas began to swirl around the kitchen. Then things turned a little less savory. Kinda burnt, actually. Sure enough, there was a puffy yellow pool of custard on the oven floor, with more oozing its way down from the base of the pan. At least I’d had the foresight to slip a baking sheet under the pan so the mess wasn’t quite as bad as it could have been. But seriously…is there some kind of trick to using these things? Your advice will be much appreciated!

On the bright side…the Asparagus Quiche with which I debuted this treacherous new tart pan did ultimately come out wonderfully. The recipe comes from a package of Challenge Butter. If you recall their Orange Mango Nut Bread with Ginger Honey Butter, Gingerbread Biscotti with Apricots or Pumpkin Spice Cake you know these guys know their way around butter. Obviously, the chance to showcase the beautiful fresh springtime asparagus we’re starting to see in the markets is the main reason to bake this quiche. But I’ll bet you’ll also fall in love with the sweet onions that are sautéed in curry butter – mmm! If I can just get the hang of this tart pan, I’d love to make this quiche again a few more time before spring is up!

Asparagus Quiche

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Brian @ A Thought For Food March 13, 2012 at 1:53 PM

Looks delicious! This is just the kind of thing that I’d make on a day like today. This, some salad and a glass of wine would make the perfect dinner.


Lydia (The Perfect Pantry) March 13, 2012 at 4:49 PM

Suggestions: (1) spray your tart pan with cooking spray; (2) always set it on a baking sheet. If the tart pan top and bottom fit well together, the leakage shouldn’t happen as long as the tart was not overfilled.
Lydia (The Perfect Pantry)´s last blog post ..Recipe for slow cooker vegetarian chipotle baked beans


Kathy Strahs March 14, 2012 at 8:24 AM

Thanks, Lydia. There’s always that moment when I’m about to put a pie crust in where I wonder if I should give it some baking spray first. Then I decide there’s enough butter in the dough and skip it. And later on I wish I’d made a different decision!


Russell at Chasing Delicious March 14, 2012 at 7:39 AM

This quiche sounds so good! I love the addition of curry and cayenne. Yum!
Russell at Chasing Delicious´s last blog post ..Short & Sweet: Meyer Lemon Pecan Cake


Erin March 14, 2012 at 8:16 AM

It looks beautiful even if there were a few technical difficulties. It’s pretty much already been said but I definitely always use mine on a cookie sheet or line the bottom with foil. I do the same thing with springform pans. They just aren’t liquid tight unfortunately. As for cleaning I usually just throw mine in the dishwasher on the top rack and it all works out fine. Save your manicure! 🙂
Erin´s last blog post ..Garam Masala Deviled Eggs


Kathy Strahs March 14, 2012 at 8:22 AM

The dishwasher – hello!! Why didn’t I think of that?! Thanks for opening my eyes, Erin. I didn’t grow up using a dishwasher often so there are times where I just kind of forget it’s an option. Definitely will do that next time!


Shaina March 14, 2012 at 8:28 AM

I adore quiche. I’m with Brian. Add a glass of wine and a salad, and I’m set for dinner.
Shaina´s last blog post ..Food from My Frontier: A Giveaway


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