Asparagus Quiche

I made this quiche the other day, and there were no leftovers. So delicious. I got the crust recipe from Mary Berry. I make this crust all the time. It’s so simple and tasty. The quiche recipe comes from my new cookbook: Magnolia Table by Joanna Gaines.

Pie Crust
175g flour, plus more for dusting
87.5 cold butter
6-12 Tbsp. cold water

Quiche
1 lb. asparagus, ends trimmed
6 eggs
1 c. heavy cream
1 tsp. garlic powder
1 tsp. black pepper
8 oz. Fontina cheese, grated
2 oz. Gruyere cheese, grated

To make the crust: Place the flour in a large bowl.

Grate the butter into the flour, and cut with a pastry blender until mixed together.
Add in the cold water one tablespoon at a time. Between each addition of water, stir with a knife until it’s a doughy consistency.

Gather together in a ball. Wrap securely in plastic wrap. Chill in the fridge for 30 minutes (and up to 24 hours).

When your dough is ready, set it out for 10 minutes, still wrapped.

Preheat the oven to 350 F.

On a floured surface, roll out the dough into a circle about 14 inches across. Don’t stretch or turn it over.

Fold the pastry in half, then in half again, to resemble a fan shape. Place in the center of the 9 inch pie dish you’re using. Unfold and ease into the pan. Trim the edges and decorate the edge as you like.

To make the quiche: Cut the asparagus into 1 inch pieces.

Steam the asparagus for about 3 minutes. Then rinse under cold water to stop the cooking. Drain and set aside.

In a large bowl, whisk together the eggs, cream, garlic, and pepper. Stir in the cheeses and asparagus.
Pour mixture into unbaked pie crust.

Bake until lightly golden and set in the center. Jiggle the pan. It shouldn’t wiggle in the center. Bake 40-50 minutes.

Let stand 5-10 minutes before serving. Cut into 6-8 slices. Serve warm.