Fontina & Asparagus Quiche Recipe
After working all day, the birds are chirping, it’s light out, and my face doesn’t hurt when I go outside. We must be in spring! Looking forward to fresh food and farmers markets and doing it all without layers. During the early spring markets, asparagus is one of the greatest finds, and it is best served with plenty of cheese. Asparagus was always smothered in cheese when I was younger, only this time you’re eating the fancy fontina cheese on purpose. You can eat it for breakfast, lunch, or dinner in a buttery, flaky pie crust as a quiche. It doesn’t hurt to add a little pancetta either.
Pork comes first as always. Instead of bacon, we’ve used pancetta, but bacon would work just fine. All you have to do is cook it until it is crispy. Additionally, I cook off a bit of garlic in the pork fat. With the asparagus, it’s a little trickier. You have to shave it into ribbons and blanch it, so they run through the quiche. Although blanching sounds challenging, it is actually quite straightforward. The asparagus is simply boiled for a few seconds, then transferred to an ice bath to stop the cooking process. Next, the tough ends are snapped off and mandolin-shaved with a vegetable peeler. Getting thin, even slices with a peeler is way easier than cutting with a knife.
A few eggs are used to make the quiche base, along with some half-and-half. This recipe isn’t as bad for you as most quiche recipes loaded with cream. It’s gonna be all cheese and pancetta, then. Once it is in the pie crust, you can toss in the asparagus or stir it in until most of it floats to the surface. There are several ways to make a good crust. It can be a classic butter crust, cheese crust, or a store-bought one.
You can have quiche whenever you like because it is so versatile. It’s a breakfast dish or a lunch or dinner dish you can serve with salad, as it’s eggs. If you need a midnight snack, you can also grab a slice cold from the refrigerator. You can also try a Classic Lorraine or a Quiche Lorraine with mushrooms and caramelized onions if asparagus isn’t your thing.
The following ingredients are used:
One recipe for Savory Pie Crust
Pancetta, diced 4 oz
Cloves of minced garlic, 2 cloves
Asparagus, 4 oz.
1 Cup Half
3/4 cups of shredded Fontina cheese
The following is the direction
- Pie dough should be pressed into a greased 9″ pie plate and chilled until firm.
- Over medium heat, cook the pancetta until crispy.
- 1 minute after adding 2 cloves garlic, cook until fragrant. Allow to cool.
- Boil salted water in a large pot.
- Transfer the asparagus to an ice bath after blanching it for 90 seconds. Trim onions and shave them with a mandolin or vegetable peeler or vegetable peeler after they are cool.
- The oven should be set to 400F. Whisk the egg and half-and-half together. Add the fontina, pancetta, and asparagus.
- Spread the sauce into the crust and bake for 40-45 minutes, until golden and set. Cover the crust when necessary to prevent over-browning.
The Pie Crust:
Mix together 1 1/4 cups flour, 1 1/2 tsp sugar, and 1/2 tsp salt in the bowl of a food processor. Combine 1 stick of chilled, cubed butter (and 1/2 cup shredded hard cheese if preferred) in a food processor to make a paste. Once it forms small lumps, drizzle in cold water until it clumps together.