Asparagus Quiche with Hazelnut Crust

Learn how to make a delicious asparagus quiche with local herbs and a homemade hazelnut crust that highlights perennial crops that can be grown here in Illinois!

Ingredients
Hazelnut Crust
Hazelnut flour
1 cup
All-purpose flour
1 1/3 cups
Salt
Pinch
Butter, softened
1/2 cup
Water
1-2 tablespoons
Fresh rosemary, minced
1/2 teaspoon
Fresh thyme, minced
1/2 teaspoon
Asparagus Thyme & Rosemary Quiche
Large eggs
4
Half & half
1 1/4 cup
Nutmeg
Pinch
Salt
3/4 teaspoon
Cayenne pepper
1/8 teaspoon
Cheddar cheese, finely shredded
1 cup
Fresh rosemary, minced
1 teaspoon
Fresh thyme, minced
1 teaspoon
Asparagus
1 bunch
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add hazelnut flour, all-purpose flour, salt, rosemary, thyme and softened butter into a bowl and mix until it comes together to form a ball.
  3. If the dough is too dry, add a tablespoon or two of water.
  4. Lightly flour the ball of dough and roll out on parchment paper. Once it is big enough to fit your pie pan, flip the dough into the pie pan.
  5. Parbake the crust in the oven for 10 minutes.
  6. Wash asparagus and snap off any woody ends and discard. Dice up half of the asparagus and save a few sprigs to decorate the top.
  7. In a larger bowl, thouroughly beat the eggs. Add half & half, cheddar cheese, nutmeg, salt, cayenne pepper, rosemary and thyme.
  8. Place the diced asparagus into the bottom of the crust. Slowly pour egg mixture on top of asparagus. Top the quiche with the reserved asparagus.
  9. Bake quiche 25 minutes, then reduce heat to 350 for an additional 10-25 minutes until the eggs are set.