Spring Quiche with Asparagus and Artichoke Hearts
A lovely, creamy quiche filled with spring vegetables. You can use the crust recipes I have linked above or your favorite recipe. If edges of crust begin to brown too much, cover the crust with foil leaving the center of quiche exposed.
Servings 10 servings
Ingredients
- 1 pie crust
Quiche Filling:
- 1 Tablespoon butter
- 10 asparagus spears cut into 1/2” pieces and sautéed in butter till soft
- 10 Artichoke hearts packed in water drained, chopped
- 3 large eggs
- 1 ½ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ cup grated Gruyere a sharp yellow cheese
Instructions
- Preheat oven to 425 and place oven rack in lower third of oven.
- Spread pie plate with butter or spray with organic non stick spray
- Place pie crust in pie plate. (see recipe suggestions above)
- Trim crust and pinch the edges if desired
- Trim the last few inches off the asparagus and discard. Cut remaining stalk into 1/2" pieces, sauté in butter till soft. (6 mins)
- While asparagus cooks, place artichoke hearts between two paper towels and squeeze out excess water. Chop.
- In a large bowl whisk together, eggs, cream, sea salt, and pepper. Then gently stir in vegetables and cheese.
- Pour into pie crust.
- Bake for 25-30 minutes, till golden and center is set. About halfway through cooking time I fold then strips of foil and cover the crust, leaving the center of the quiche exposed. This prevents the crust from getting too brown.
- When quiche is golden and center is firm, remove from oven, allow to cool and serve.