John’s Asparagus
Quiche
If you
do not have a rectangular tart pan with removable bottom, you can make this in
a 9-inch pie pan. You may need additional filling. The ratio is two tablespoons
of cream for each egg.
4 servings
12 spears fresh asparagus
Crust for a 9-inch pie, homemade or store bought
Gruyere or Swiss cheese, grated, about a half cup, more
if you wish
3 eggs
6 tablespoons heavy whipping cream
Salt and freshly ground black pepper
1 tablespoon chopped fresh tarragon leaves
Break
off the lower end of the asparagus spears. Trim the spears to fit the width of
the tart pan, about 4 inches per piece. (If using a round pie pan, leave the
spears whole.) Bring a large pot of salted water to a boil, drop in the
asparagus, and cook for 3 minutes. Drain in a colander and refresh the
asparagus under cold running water, then drain well. Transfer the asparagus to
a paper towel-lined tray and blot dry. Preheat the oven to 375°F.
Line a
5 x 14-inch rectangular tart pan with removable bottom with the pie crust. If
using a purchased crust, you may need to piece it together to fit the
rectangle, as most of them are round. As long as you press firmly to seal any
seams, this will work fine. Scatter the cheese in the bottom of the crust,
covering it evenly.
In a
medium bowl, mix the eggs and cream until thoroughly combined. Season with salt
and pepper, and pour into the crust. Arrange the asparagus spears on the
surface of the custard. (If using a round pan, place them like the spokes of a
wheel.) Sprinkle the tarragon evenly over the top. Place the tart pan on a
baking sheet and bake for 35 to 45 minutes, or until the top is golden brown.
Remove from the oven and cool for 10-15 minutes. Remove the rim from the tart
pan, and cut the quiche crossways into four serving pieces. Store leftovers in
the refrigerator and warm slightly before serving.
Quiche
is better warm, rather than piping hot.
Bon appetit!
