Asparagus Quiche

🧂 Ingredients

• 1 butter pie crust

  (see recipe [https://bakeitwithlove.com/butter-pie-crust/] - use half the double crust recipe)
• 5-6 large eggs

  (lightly beaten)
• 1 ½ cups heavy cream

  (or half & half, or a combination of ¾ cup each milk and heavy cream)
• 1 lb asparagus

  (washed, trimmed, and cut into ½-inch pieces)
• 8 oz Swiss cheese

  (or Gruyere cheese, shredded)
• 1 teaspoon onion powder
• ½ teaspoon each, salt & pepper

  (to taste)
• ⅛ teaspoon ground nutmeg

Instructions

• 1 Preheat your oven to 375°F (190°C/Gas Mark 5) and put 1 butter pie crust into a
  9-inch pie pan. Set aside.
• 2 Cut a piece of parchment paper to fit the bottom of the pie crust. Pour beans,
  or baking beads if you have them, on top of the paper. The pie crust should be
  about halfway filled.
• 3 Put your prepared pie crust into the preheated oven and let it blind-bake for 10
  minutes. Remove it from the oven and let it cool before taking out the beans or
  beads, then set it aside.
• 4 Add 3 tablespoons of water to a skillet with a lid, followed by 1 lb asparagus
  pieces (you can also use a steamer basket with 1 inch of water). Steam over
  medium heat for 5-7 minutes or until the asparagus is bright green and somewhat
  tender but still crisp. Drain and let cool.
• 5 Add 5-6 large eggs, 1 ½ cups heavy cream, 1 teaspoon onion powder, ½ teaspoon
  each, salt & pepper, and ⅛ teaspoon ground nutmeg to a large mixing bowl and
  whisk to combine.
• 6 Put the steamed asparagus pieces into the pie crust and even them out along the
  bottom. Top with 8 oz Swiss cheese.
• 7 Pour the egg mixture over the asparagus and cheese, then place the quiche in its
  pie pan on top of a baking sheet. Place the baking sheet on the center rack and
  bake at 375°F (190°C/Gas Mark 5) for 25-30 minutes.
• 8 Transfer your quiche to a wire rack and let cool for at least 10 minutes before
  slicing.

Nutrition Info