Asparagus and Scallion Quiche with Feta

asparagusquiche I have high standards for quiche - as in, quite literally high. I want a tall quiche where there’s a big ratio of filling to crust, one filled to the brim with creamy custard setting softly around the meat, veggies, or cheese. Lots of restaurants make quiche in springform or cake pans because of the tall, straight sides that yield substantial slices. Home cooks, however, tend to use pie pans because they’re a common piece of kitchen equipment, not to mention the fact that you can buy store-bought pie shells. But the resulting quiches tend to be thinner. This recipe bridges the gap between the two worlds and celebrates spring asparagus all in one fell swoop: chopped asparagus, scallions and feta cheese go into a deep-dish crust so there's plenty of room for lots of custard to hold it all together. Since the veggies don't need to be pre-cooked, this quiche doesn't take a lot of time to put together and you’re rewarded with a satisfying, beautiful dish that can be eaten at any time of day.

all-purpose flour, for dusting
1 homemade single-crust pie dough (~ 12 oz), or 1 frozen deep-dish pie crust
8-12 oz asparagus (½-¾ bunch)
3 medium scallions
4 oz feta cheese
3-4 large eggs
1-1 ⅓ cups half-and-half cream, or equal parts whole milk and heavy cream
1-1¼ tsp. sea salt
1 tsp. black pepper, freshly ground

For the Crust:
Option 1: Store-bought pie crust: Bake according to package directions, then go directly to making the filling and baking the quiche.

Option 2: Homemade pie dough: Roll out the pie dough. Place the pie dough on a floured work surface and roll out into a 12-13" round. Press into a 9-9½" deep-dish pie plate and fold the overhang underneath. Crimp as desired.

Chill the Crust and Heat the Oven:
Refrigerate the pie shell for 20 minutes. Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Arrange a rack in the middle of the oven.

Par Bake the Crust:
Place the pie crust on a baking sheet. Line the crust with aluminum foil, then fill with pie weights, dried beans, or rice. Bake until the crust is set, about 20 minutes. Remove the weights and parchment. Bake until just starting to brown, about 10 minutes more.

Make the Filling:
Prepare the filling ingredients. Snap the tough stems from 8 oz asparagus for the store-bought crust, 12 oz for the homemade crust. Cut crosswise into ¼" pieces. Thinly slice 3 medium scallions (about 1/3 cup). Crumble 4 oz feta cheese (about 1 cup).

Prepare the Custard:
For the store-bought crust: Place 3 large eggs, 1 cup half-and-half, 1 tsp. kosher salt, and a pinch of black pepper in a large bowl and whisk until combined.

Make the Homemade Crust:
Place 4 large eggs, 1 ⅓ cups half and half, 1¼ tsp. kosher salt, and a large pinch of black pepper in a large bowl and whisk until combined.

Fill the Pie Crust:
Sprinkle half the feta and half the scallions into the crust. Top with the asparagus, then sprinkle with the remaining cheese and scallions. Pour the custard into the crust, stopping when it is about ¼" from the top of the crust if needed. (You may not need all the custard.)

Bake until the edges are set but the center still jiggles just a little, 40-50 minutes (check after 30 minutes and cover loosely with foil if the crust is already browned).

Let cool for at least 15 minutes. Serve warm, at room temperature, or cold.

Makes 6-8 servings.

Cook's Notes:

Using frozen pie crust: If not filling the pie shell with weights during par baking, poke holes in the bottom and up the sides of the crust with a fork to keep it from puffing up. If bubbles do form, using a paring knife to top them.
Make Ahead: The crust can be blind baked and cooled up to 2 days in advance; store tightly wrapped at room temperature. The quiche can be baked, cooled, and refrigerated up to 3 days in advance. Let come to room temperature or reheat in a 300°F oven before serving.
Storage: Leftover baked and cooled quiche can be stored wrapped in the refrigerator for up to 5 days. Reheat in a 300°F oven until just warm to the touch.