Alderney Asparagus Quiche
Alderney Asparagus Quiche is a delightful dish that captures the essence of Channel Islands cuisine. This savory quiche is filled with fresh asparagus, creamy cheese, and a flaky pastry crust, making it a perfect choice for a brunch or light dinner.
Ingredients
- 1 9-inch pie crust
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup shredded Gruyère cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- In a pot of boiling water, blanch the asparagus for 2 minutes, then drain and rinse with cold water.
- Sprinkle the shredded Gruyère cheese over the bottom of the pie crust.
- Arrange the blanched asparagus over the cheese.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour this mixture over the asparagus and cheese in the pie crust.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
- Let the quiche cool for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 20g
- Protein
- 15g
- Fat
- 20g
Supplies
9-inch pie dish Mixing bowl Whisk Pot
Tools
Oven Stovetop
Serving suggestions
Serve the Alderney Asparagus Quiche with a side salad and a glass of white wine for a complete meal.
Tips & tricks
For a flakier crust, blind bake the pie crust before adding the filling.
Cost
$15