Asparagus & Smoked Gruyere Quiche
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
20 Minutes 15Minutes
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
20 Minutes 15Minutes
Ingredients
Filling
Instructions
  1. Heat olive oil over medium heat in a sauté pan. Add the shallots and cook for 2 minutes. Add asparagus to shallots and cook for 5 more minutes until asparagus is al dente (firm to the bite). Add ham (or pancetta) to the pan and cook for an additional 1 min. Remove from stovetop. Pour sautéed asparagus mixture into the pie shell. Sprinkle cheese evenly over mixture.
  2. Place softened cream cheese in a mixing bowl. Using a handheld mixer or mechanical mixer, whip cream cheese. Once cream cheese is whipped, add heavy cream, half-n-half, cracked eggs, parsley, salt, & pepper to the cream cheese and whisk until smooth, scraping the side of the bowl as needed. Pour quiche mix over asparagus & cheese mixture in the pie shell.
  3. Put quiche on a sheet pan and place into the oven. Cook for 45-60 minutes until the center of the quiche is set and browned on top. Once set remove from oven, cool slightly, slice as you would a pie and serve.
Recipe Notes

OPTIONAL: Pre-browning the crust yields a better texture in the finished product. Preheat oven to 325 degrees. Prick bottom of pie shell with a fork. Ensure there are no cracks in the shell. If there are cracks, repair by pushing the dough together. Fill shell 2/3 full of dried rice or beans in the shell (will keep the shell from puffing up while cooking) and bake for about 8 minutes until shell begins to firm. Remove from oven, remove weights and cool on a rack.