Asparagus and Fontina Quiche…and a Magnolia Table Giveaway
If you want to add more Mediterranean recipes to your collection, Asparagus and Fontina Quiche…and a Magnolia Table Giveaway might be a recipe you should try. One serving contains 603 calories, 26g of protein, and 46g of fat. For $2.74 per serving, you get a main course that serves 6. 13 people have tried and liked this recipe. This recipe from Framed Cooks requires asparagus, eggs, pie crust, and pepper. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 53%, this dish is pretty good. Try Bacon, Asparagus, and Mushroom Quiche with Gruyere and Fontina, Mushroom and Fontina Quiche, and Mushroom And Fontina Quiche for similar recipes.
Servings: 6
Ingredients:
1 pound asparagus, ends trimmed
6 large eggs
8 ounces Fontina cheese, grated (about 2 cups)
1 teaspoon garlic salt
2 ounces Gruyere cheese, grated (about 1/2 cup)
1 cup heavy cream
1 teaspoon freshly ground pepper
1 store-bought 9-inch pie crust
Equipment:
oven
peeler
steamer basket
sauce pan
pot
whisk
bowl
aluminum foil
frying pan
plastic wrap
Cooking instruction summary:
InstructionsPreheat the oven to 350. Place the pie crust in a 9 inch pie plate.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 sauce pan fitted with an expandable steamer basket, bring two 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, Gruyere, 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.The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
Step by step:
1. Preheat the oven to 35
2. Place the pie crust in a 9 inch pie plate.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 sauce pan fitted with an expandable steamer basket, bring two inches of water to a boil.
3. 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.
4. Drain well and set aside.In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyere, and reserved asparagus.
5. Pour the mixture into the unbaked pie shell.
6. 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.
7. Remove from the oven and let stand for 5 to 10 minutes before serving.
8. Cut into 6 or 8 slices and serve warm or at room temperature.The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
Nutrition Information:
covered percent of daily need
