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Asparagus Quiche With Fontina Cheese
Asparagus Quiche With Fontina Cheese
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
130 minutes
Elevate your Easter brunch with a decadent asparagus quiche featuring creamy fontina cheese and rich heavy cream for the perfect spring meal.
Ingredients:
  • 1 9-inch pie crust , chilled for 30 minutes and ready to roll out
  • Flour (for sprinkling)
  • 1 pound (445 g) fresh asparagus
  • 1/4 pound Fontina cheese, cut into 1/4-inch cubes
  • 4 large eggs, lightly beaten in a large bowl
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions:
  • Roll out the pie crust on a lightly floured surface to an 11-inch round, ensuring it doesn't stick. Gently transfer it to a 9 1/2 or 10-inch porcelain tart pan, pressing the dough to the bottom. Trim the excess pastry to create a 1-inch overhang.
  • Shape the dough: Fold the excess dough inside the pan neatly, similar to a hem. Use your fingers to create a decorative crimp along the top edge.
  • Chill the pie crust: Place the pie crust on a rimmed baking sheet, cover with plastic wrap, and freeze for 1 hour. For longer storage, wrap tightly after freezing.
  • Preheat the oven to 375°F. Prick pie dough all over with a fork, line with parchment paper or crumpled foil, and fill with pie weights or dried beans. Bake for 12-15 minutes until the edges start to brown. Remove paper/foil and weights. Return to oven and bake for 5-10 more minutes until bottom sets. If puffs form, prick with a knife. Cool on a wire rack. Keep oven on.
  • Prepare the asparagus by snapping off the tough ends and cutting the spears into 1-inch pieces. Boil the asparagus for 1 minute, then transfer to ice water to cool. Pat dry with paper towels. Keep 3 tips for garnish, and halve the rest lengthwise.
  • Prepare the filling by arranging the blanched asparagus (excluding the tips) and Fontina cheese on the bottom of the chilled pie crust. Mix the cream with the eggs, season with salt and pepper, then pour the mixture over the asparagus and cheese.
  • Bake the quiche until the filling is fully set and the top is golden brown, about 35 to 40 minutes. Allow it to cool completely on a wire rack.
  • To serve, top the quiche with the asparagus tips before serving. Enjoy the quiche immediately or refrigerate for up to 5 days. Serve it cold, at room temperature, or warm it in a 300°F oven until just warm to the touch.

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