A Note Before You Start
Essentially you can pair asparagus with whatever you like in a quiche. I’ve added sauteed mushrooms, sauteed leeks, as well as ham. Totally your call. As for the custard, heavy cream will make a very rich quiche, but if you’re looking to cut back on the fat content, you can substitute half and half, or even whole milk or a combination of all three if you happen to have them all. Lastly, I tend to be short on time so I purchase pre-made pie crusts to save time, but feel free to make your own. Now, let’s get started!
Ingredients
1 pie crust. Pre bake according to the package/ recipe instructions.
1 bunch of asparagus washed and cut in ½” pieces (leaving the tips intact)
2/3 cup of heavy cream
3 whole large eggs
2 large egg yolks
1 cup of freshly grated gruyere cheese (feel free to make cheese substitutions here)
1 TBSP butter
1TBSP of olive oil
½ tsp of salt
Dash of freshly grated nutmeg if you have it or ⅛ of a tsp of ground nutmeg
Preparation
Step 1:
Preheat your oven to 350 degrees
Step 2:
In a large saute pan, melt the butter over medium heat and add the olive oil. When the butter is melted, add the asparagus and saute for 2-3 minutes then set aside.
Step 3:
In a medium bowl whisk the eggs and the yolks together. Gently brush a light coat of the egg mixture over the prebaked pie shell and pop in the oven for 5 minutes, and remove.
Step 4:
Whisk the cream into the egg mixture and add ½ tsp of salt and the nutmeg.
Step 5:
Place the pie crust on top of a sheet pan lined with foil (for stability).
Step 6:
Fill the pie crust with the sauteed asparagus, sprinkle the cheese on top and then gently pour the egg custard over the vegetable and cheese.
Step 7:
Bake on the middle rack for approximately 35 minutes (oven temps vary, so keep an eye on it. You do not want the center to be jiggly).
Step 8:
Let the quiche rest 5-7 minutes before cutting and eating it.
One of our favorite Quiche recipes. Followed the recipe-no substitutions needed! Heats beautifully. When Asparagus are not in season I would try Broccoli. Delish.
JC