Ingredients: |
Ingredients: 1 lb asparagus, ends trimmed
6 large eggs
1 cup heavy cream
1 tsp garlic salt
1 tsp freshly ground black pepper
8 oz fontina cheese, grated (2 cups)
2 oz Gruyere cheese, grated (½ cup)
1 unbaked Pie Crust (recipe follows)
or store-bought 9" pie crust
Pie Crust
1¼ cups all-purpose flour
1 tsp kosher salt
8 Tbsp (1 stick) unsalted butter, cut into ½" cubes and chilled
¼ cup ice cold water
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Directions: |
Directions:Preheat the oven to 350°.
Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1" pieces)
In a pot with a steamer insert or in a covered saute pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and 3 min for pieces.
Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the fontina, Gruyere, and reserved asparagus.
Pour mixture into unbaked pie shell.
Bake until lightly golden; set in center when pan is gently pushed, 40-45 min. If the crust is browning too quickly, cover it with foil to prevent it from burning.
Remove from the oven and let stand for 5-10 min before serving. Cut into 6-8 slices and serve warm or at room temperature.
The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
Pie Crust
In a large bowl, whisk together the flour and salt. Scatter the butter and use a pastry blender or your fingers to cut the butter into the flour until the biggest pieces are the size of small peas. Gradually drizzle the water on top, using a rubber spatula or your hands to stir until the dough comes together. (The dough should not be watery or wet.)
Shape the dough into a flattened ball. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
Lightly dust the counter with flour and roll the dough out to a round 2½ inches larger than a 9" pie plate. Transfer the dough to the pie plate and carefully ease it into the edges. Trim the dough to an even ½" all around and fold it under itself on top of the rim. Refrigerate for 1 hour. |
This recipe for Asparagus Fontina Quiche is from