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White Asparagus Quiche

Hans Röckenwagner, Café Röckenwagner, Los Angeles - April 30th, 2014


  • 9 oz. all-purpose flour
  • 4 1/2 oz. unsalted butter, softened
  • 1/2 tsp. salt
  • 1/2 cup cold water

Combine all ingredients in food processor, being careful not to overmix; remove; reserve in refrigerator at least 10 minutes.

Filling and assembly:

  • 1 lb. white asparagus, peeled and cut into 1/2” pieces
  • 1/2 cup heavy cream
  • 1/2 cup crème fraîche
  • 2 lg. eggs
  • 1 tsp. salt
  • 1 Tbsp. all-purpose flour
  • 1 lime, zested
  • arugula salad, for serving
  1. Heat oven to 350˚F.

  2. Add asparagus to large bowl; whisk in heavy cream, crème fraîche, eggs, salt, flour, and lime zest; roll reserved dough into rectangular piece; press dough into greased 9” pie tin; spread filling evenly over dough; bake 30 minutes, until crust is golden and eggs are cooked through; serve warm with arugula salad.