Recipe: Asparagus Gruyere Quiche

Asparagus Gruyere Quiche

Makes one 9” quiche, serves 6

Roast Asparagus

Pre-heat oven to 425 degrees.

Spread asparagus on a baking sheet and drizzle with olive oil and sprinkle with salt.

Roast asparagus for about 10-12 minutes until tender. 

Blind bake pie crust (the crust can be store bought or home made) 

Roll out pie crust to fit a 9” pie pan and line the pan with the crust

Preheat oven to 375 degrees.

Chill the crust in the fridge at least 30 minutes before baking.

Use a piece of parchment to line the chilled pie crust and then place pie weights (uncooked rice are a good stand in if you don't have pie weights). This will help keep the sides of the crust from sliding down. 

Bake for 15 minutes. Remove the parchment and the weights and continue baking for about  8-10 more minutes. 

Cool the crust to room temperature before adding the custard.

Prepare custard

In a medium bowl, whisk together the eggs and half and half. 

Once combined, add the thyme, salt and pepper.

Assemble and bake the quiche

Preheat oven to 350 degrees

Once the pie shell is cooked, spread the mustard evenly across the bottom of the crust. 

Place the shredded cheese on top of the mustard

Arrange the roasted asparagus on top of the cheese. Cut the base of the asparagus as needed to make it fit as you arrange the asparagus in a fan shape. 

Gently pour the egg mixture into the shell. Use a swirling motion to ensure that the mixture gets evenly distributed and that the asparagus does not get jostled out of place. 

Place the quiche in the oven and bake for 45-50 minutes or until the center of the quiche is set. 

Let cool for 15 minutes before serving.