Asparagus and Fontina Quiche

Here is another Springtime perfect breakfast, brunch, lunch or dinner recipe! This makes a wonderful addition to the Easter buffet as well. If you cannot find fontina cheese you can use all gruyere and it is just fine!

this gorgeous quiche was made with farm fresh eggs gifted by one of our clients!

LET’S COOK!

You can either shave the asparagus or chop the spears whichever you prefer!

1 pound asparagus, ends trimmed

6 large eggs

1 cup heavy cream

1 tsp garlic salt

1 tsp freshly ground black pepper

8 ounces fontina cheese, grated (2 cups)

2 ounces gruyere cheese, grated ( 1/2 cup)

1 unbaked 9” pie crust (store bought is perfect)

*Preheat oven to 350 degrees

*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.

(we have made this recipe numerous times, the texture is wonderfully creamy and rich. This is taken from “Magnolia Table” by Joanna Gaines….a great cookbook all around! Find it HERE

Herbed Ricotta, Asparagus, and Phyllo Tart

This recipe is so user friendly and versatile! It’s perfect for a Sunday brunch side dish or as a fresh veggie appetizer complimented by a crisp glass of rose. The crust is simply sheets of phyllo dough layered on top of one another, no fancy crimping needed. Hint: be sure the dough is thawed overnight in the refrigerator which banishes the issue of the dough sticking together. Use thinner asparagus spears as well so the cooking time is kept to a minimum and in line with the time it takes to cook the dough.

Ingredients:

3/4 cup part-skim ricotta cheese

1/4 cup chopped fresh flat-leaf parsley

1 1/2 teaspoons 1% low fat milk

1 TBLS fresh thyme leaves

1 garlic clove, grated

1/2 teaspoon kosher salt, divided

12 frozen phyllo pastry sheets, thawed (14” x 9”)

3 1/2 TBLS olive oil, divided

1 1/2 pounds medium asparagus spears, trimmed to length of 6 1/2”

1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

Let’s Cook!

Preheat over to 400F

Stir together ricotta, parsley, milk, thyme, garlic and 3/8 tsp salt

Place 1 phyllo sheet on a baking sheet lined with parchment paper. (cover remaining dough to keep it from drying out). Lightly brush phyllo sheet with oil, and top with another phyllo sheet. Repeat layers with remaining phyllo sheets and oil, reserving 1 teaspoon oil to brush on asparagus.

Spread ricotta mixture on phyllo stack, leaving a 1/2 inch border. Arrange asparagus spears side by side over ricotta mixture. Brush asparagus with remaining 1 teaspoon oil. Bake at 400F until phyllo is browned and crisp, 22 to 25 minutes. Sprinkle with remaining 1/8 tsp salt (top with shaved cheese if desired).