Ina Garten Asparagus Quiche Recipe
A good quiche should have a flaky crust, a silky filling, and just the right amount of vegetables and cheese.Ina Garten’s asparagus quiche does this beautifully, with tender asparagus and a rich, custardy center.Blind-baking the crust is a step you don’t want to skip—nobody wants a soggy bottom!I always roast the asparagus for a few minutes before adding it to the filling to bring out its natural sweetness.The Gruyère cheese melts perfectly into the custard, giving each bite a buttery richness!
Ingredients
- 1 Pie Crust 9-inch
- 1 lb Asparagus
- 1 tbsp Olive Oil
- 5 large Eggs
- 1 cup Heavy Cream
- 1 cup Gruyere Cheese shredded
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Chives chopped
Instructions
- Preheat your oven to 425°F.
- Place the pie crust in a 9-inch pie plate, folding and crimping the edges as desired.
- Put the crust in the refrigerator for about 30 minutes to keep it firm.
- Trim the asparagus by removing tough ends, and cut into 1-inch pieces.
- Sauté asparagus in olive oil over medium heat until tender, about 5 minutes.
- In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper.
- Stir in the shredded Gruyere cheese and chopped chives.
- Spread the cooked asparagus evenly over the bottom of the pie crust.
- Pour the egg and cream mixture over the asparagus.
- Bake in the oven for about 35 to 40 minutes, until the filling is set and the top is golden brown.
- Let it cool for a few minutes before slicing.
Liked This Recipe?Check Out All The Others We Have ➜