4.5
2 ratings

Asparagus and Fontina Quiche

Mild, buttery Fontina cheese is delightful paired with earthy asparagus

"Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can’t find it, you can replace it with provolone, or use all Gruyère here. Sometimes I shave the asparagus into thin strips, though simply chopping it works great when I’m more pressed for time. This quiche is beautiful either way." - Joanna Gaines

From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Ready in
1 h 5 m
15 m
(prepare time)
50 m
(cook time)
8
Servings
459
Calories Per Serving

Ingredients

  • 1 Pound asparagus, ends trimmed
  • 6 large eggs
  • 1 Cup heavy cream
  • 1 Teaspoon garlic salt
  • 1 Teaspoon freshly ground black pepper
  • 8 Ounces Fontina cheese, grated (about 2 cups)
  • 2 Ounces Gruyère cheese, grated (about ½ cup)
  • 1 unbaked pie crust, or a store-bought 9-inch pie crust

Directions

Preheat the oven to 350 degree F.

Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)

In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.

Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.

In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.

Pour the mixture into the unbaked pie shell.

Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.

The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

Nutritional Facts
Servings8
Calories Per Serving459
Total Fat35g54%
Sugar3gN/A
Saturated19g93%
Cholesterol228mg76%
Protein18g37%
Carbs19g6%
Vitamin A312µg35%
Vitamin B121µg18%
Vitamin B60.2mg8.5%
Vitamin C3mg6%
Vitamin D1µgN/A
Vitamin E1mg7%
Vitamin K26µg33%
Calcium323mg32%
Fiber2g7%
Folate (food)53µgN/A
Folate equivalent (total)62µg15%
Folic acid5µgN/A
Iron2mg13%
Magnesium25mg6%
Monounsaturated11gN/A
Niacin (B3)1mg4.9%
Phosphorus301mg43%
Polyunsaturated3gN/A
Potassium246mg7%
Riboflavin (B2)0.4mg23%
Sodium506mg21%
Thiamin (B1)0.1mg9%
Zinc2mg16%