Initially, this didn't sound good to me at all. I had just bought Joanna Gaines cook book & there were 2 quiches listed. One was cheese quiche & the other one was this one. It was during Christmas & we had my mother-in-law staying with us so we had a reason to make a bigger breakfast. My daughter & I decided to make both of the quiches on different days to see which one was better. We all banked on the cheese one. Boy were we wrong. The Asparagus Quiche was amazing!!! We have since made it multiple times & my kids cheer when they find out I'm making it. Music to a mom's ears. : ) I'm so excited there has been asparagus in my CSA bag the past couple of weeks!!
Note: I didn't have heavy cream so I melted 1/4 C butter & mixed it with 3/4 C Milk.
Asparagus-Berry Goods Farm.
Eggs-We have multiple producers with eggs! By the way, eggs are a staple in every house. Did you know we have an egg subscription for our egg producers?
Prep Time: 15 minutes
Yield: 6-8 servings
1 pound asparagus, ends trimmed (from my CSA bag!)
6 large eggs (from HHM)
1 cup heavy cream
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, grated (about 2 cups)
2 ounces Gruyère cheese, grated (about ½ cup)
1 unbaked pie crust, or a store-bought 9-inch pie crust
Preheat the oven to 350°F.
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-inch pieces.) I always do the 1 inch pieces
In a pot with a steamer insert or in a covered sauté 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 about 3 minutes 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, Gruyère, and reserved asparagus.
Pour the mixture into the unbaked pie shell. Be sure to put pie shell in a rimmed jelly roll pan . . . otherwise it will spill in your oven
Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. 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 to 10 minutes before serving. Cut into 6 or 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.
From Magnolia Table by Joanna Gaines. This recipe books has so many fun recipes in it!