January 15, 2007
Asparagus Quiche
Ingredients:
8 asparagus spears, cut on the bias into 1/2-inch pieces (about 1 cup)
2 large eggs
2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
4 ounces Gruyère cheese , grated (1/2 cup)
1 9- inch partially baked pie shell (warm)
Directions:
1. Adjust oven rack to center position and heat oven to 375 degrees. Blanch asparagus in 1 quart salted boiling water until crisp-tender, about 2 minutes. Meanwhile, whisk all remaining ingredients except ham in medium bowl.
2. Spread asparagus and ham evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.
Note: The original recipe had ham and no cheese by I love my cheese and had no ham so I subbed the cheese for the ham.
Yield: 8 servings
Source: Cook's Illustrated, 9/1997
