Blast From The Past: Asparagus Quiche Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: Swiss cheese

💰Cheaper: cheddar cheese

Cheddar is more accessible and less expensive than gruyere.

Measure 1.5 cups of instant flour.

Cut up 0.5 cups of cold butter into the flour.

Add 3 tablespoons of Crisco and cut it in using two knives.

Add 0.33 cups of ice water and 0.5 teaspoons of salt, mixing until a ball forms.

Wrap the dough in wax paper and refrigerate for a couple of hours.

In a bowl, crack 3 eggs and mix them.

Add 1.5 cups of heavy cream to the eggs.

Chop 0.25 cups of parsley and add it to the egg and cream mixture along with 0.5 teaspoons of salt and 0.5 teaspoons of white pepper.

Roll out the chilled pie crust to about 0.25 inches thick.

Mold the pie crust into a pie plate and punch holes in it to prevent bubbling.

Crimp the edges of the crust and refrigerate for about an hour.

Preheat the oven to 425 degrees Fahrenheit.

Place foil in the crust and fill it with pinto beans to weigh it down.

Bake the crust for 7-8 minutes at 425 degrees Fahrenheit.

Remove the crust and pour in a third of the filling, then bake for about 10 minutes until it sets.

Snap the asparagus to remove tough ends and arrange them in the partially baked quiche.

Grate about 0.5 cups of Gruyere cheese and sprinkle it over the asparagus.

Cover the edges of the crust with foil to prevent over-browning.

Bake the quiche for about 30 minutes at 425 degrees Fahrenheit until set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens