Here is another Springtime perfect breakfast, brunch, lunch or dinner recipe! This makes a wonderful addition to the Easter buffet as well. If you cannot find fontina cheese you can use all gruyere and it is just fine!
this gorgeous quiche was made with farm fresh eggs gifted by one of our clients!
LET’S COOK!
You can either shave the asparagus or chop the spears whichever you prefer!
1 pound asparagus, ends trimmed
6 large eggs
1 cup heavy cream
1 tsp garlic salt
1 tsp freshly ground black pepper
8 ounces fontina cheese, grated (2 cups)
2 ounces gruyere cheese, grated ( 1/2 cup)
1 unbaked 9” pie crust (store bought is perfect)
*Preheat oven to 350 degrees
*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.)
*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.
*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.
(we have made this recipe numerous times, the texture is wonderfully creamy and rich. This is taken from “Magnolia Table” by Joanna Gaines….a great cookbook all around! Find it HERE