Spring Quiche with Asparagus, Gruyere and Fontina
By Ari Laing of the Well Seasoned Studio
Spring Quiche with Asparagus, Gruyere and Fontina
By Ari Laing of the Well Seasoned Studio
Yield/Serves:
Makes 6-8 servings
Crust:
Filling:
- 2 ½ cups all-purpose flour
- 1 tsp Kosher salt
- 1 cup unsalted butter, room temperature
- ½ cup ice water
Filling:
- 6 large eggs
- 1 ¼ cups heavy cream
- ½ tbsp. kosher salt
- ½ tsp freshly ground black pepper
- 3 scallions, end trimmed and thinly sliced (about ½ cup)
- 1 cup fresh asparagus, cut into 1" pieces, plus more for top
- 1 cup gruyere, grated
- ½ cup fontina, thinly sliced
- ½ cup parmesan, grated + 1 tbsp.
Combine flour and salt in a large mixing bowl, then whisk. Add butter and incorporate into flour using a pastry cutter until butter pieces are the size of peas. Add ½ cup water, then stir with a wooden spoon until the dough begins to clump together. Dump dough onto a lightly floured surface and knead with your hands for 1-2 minutes or until smooth and pliable. Wrap in plastic wrap, then let sit in fridge for 15-20 minutes to rest.
When ready, preheat oven to 350°F. Roll out dough on a lightly floured surface into a 15" circle, or about 3" wider than your quiche pan. Carefully transfer the dough to the pie pan, and then use your fingers to press onto the bottom and up the sides, crimping the edges over to line up evenly with the top. Use a fork to poke the bottom of the dough, ensuring it will bake flat. Bake for 20 minutes, and then set aside.
Meanwhile, combine eggs, cream, salt, and pepper in a large mixing bowl, then whisk to combine. Add in scallions, 1 cup asparagus, gruyere, fontina, and parmesan, reserving 1 Tbsp. Stir together, and then pour into prepared quiche pan.
Thinly slice a few pieces of reserved asparagus and lay on top of quiche. Sprinkle with remaining 1 tbsp. parmesan, then bake for 45-50 minutes, or until browned and bubbly on top. Cover with foil to prevent burning, and then continue baking an additional 10 minutes. Let cool slightly before slicing. Serve immediately or at room temperature.
When ready, preheat oven to 350°F. Roll out dough on a lightly floured surface into a 15" circle, or about 3" wider than your quiche pan. Carefully transfer the dough to the pie pan, and then use your fingers to press onto the bottom and up the sides, crimping the edges over to line up evenly with the top. Use a fork to poke the bottom of the dough, ensuring it will bake flat. Bake for 20 minutes, and then set aside.
Meanwhile, combine eggs, cream, salt, and pepper in a large mixing bowl, then whisk to combine. Add in scallions, 1 cup asparagus, gruyere, fontina, and parmesan, reserving 1 Tbsp. Stir together, and then pour into prepared quiche pan.
Thinly slice a few pieces of reserved asparagus and lay on top of quiche. Sprinkle with remaining 1 tbsp. parmesan, then bake for 45-50 minutes, or until browned and bubbly on top. Cover with foil to prevent burning, and then continue baking an additional 10 minutes. Let cool slightly before slicing. Serve immediately or at room temperature.