Asparagus & Smoked Gruyere Quiche

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 6 People

INGREDIENTS

• 1 Pie Crust, 9-10″ thawed

Filling

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• 1 Tbsp(s) Olivie Oil

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• 8 Asparagus Spears cut into 1′ pieces

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• 8 Ounces Ham (or 4 oz. Pancetta) small diced

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• 1/2 Cup(s) Grated Smoked Gruyere

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Quiche Mix

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• 4 Ounces Softened Cream CHees

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• 1/2 Cup(s) Heavy Cream

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• 1/2 Cup(s) Half-n-Half

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• 3 Large Eggs

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• 2 Tbsp(s) Fresh Chopped Parsley

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• rFresh Ground Pepper to taste

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• rKosher Salt to taste

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INSTRUCTIONS

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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.

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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.

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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.

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