Ingredients

The following ingredients have 4 Servings
  • 1 9-inch pie crust (homemade or store-bought)
  • 1/2 pound fresh asparagus (trimmed (see notes regarding size of spears))
  • 2 green onions (scallions) (thinly sliced)
  • 1 tablespoon all-purpose flour
  • 2 cups shredded Gruyere or Swiss cheese (or a combination of both)
  • 4 large eggs (beaten)
  • 1 cup heavy cream (or other milk of your choice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried tarragon (or 2 teaspoons fresh tarragon)
  • 1/8 teaspoon cayenne pepper (optional)

Instruction

  • Bake crust at 425° F. for 6-7 minutes. Remove from oven and set aside. Reduce the oven temperature to 350° F.
  • Blanch the asparagus spears by boiling them in water for 2 minutes, and then place them immediately into an ice water bath to stop the cooking.
  • Drain and cool. Cut the asparagus into 1/2-inch pieces.
  • In a bowl, combine the asparagus pieces and onions; add flour and toss to coat. Spread evenly across the bottom of the crust; sprinkle shredded cheese over the veggies.
  • Whisk together eggs, cream, salt, tarragon, and cayenne; pour over asparagus mixture.
  • Bake at 350° for 25-35 minutes, or until a knife inserted near the center of the quiche comes out clean.
  • Let quiche sit for 10 minutes before cutting.