SPRING QUICHE WITH ASPARAGUS, TARRAGON, AND GARLIC

Spring quiche with asparagus, tarragon, and garlic image

Number Of Ingredients 10

Previous Next

Steps:

Preheat oven to 350. Rinse asparagus, then trim the tough ends off the stalks. Set aside 8-10 of the asparagus to leave whole, then chop the remaining asparagus into 1/2 inch pieces.
Peel the garlic, then slice into thin rounds.
In a saucepan, heat 1/2 tbs oil and 1/2 tbs butter over medium low heat. Add garlic and saute until just browned.
Remove garlic from pan and set aside. Add remaining 1/2 tbs of butter and 1/2 tbs oil to pan and saute asparagus (cut and whole pieces) until just al dente. Do not overcook.
While asparagus is cooking, whisk eggs, milk, tarragon, salt, and pepper together.
When asparagus has finished cooking, separate out the full length spears and set aside. Sprinkle half the cut asparagus and half the garlic into the bottom of the pie crust.
Carefully pour half the egg mixture into the pie crust, then grate 1/4 cup cheese on top. Place the pie into the oven on the middle rack and bake 15 minutes.
When the 15 minutes have elapsed, gently sprinkle the remaining cut asparagus and garlic on top of the filling, then pour remaining egg mixture on top. Grate remaining 1/4 cup cheese on top. Arrange the full spears of asparagus artfully on top of the quiche in a spoke pattern, woven grid, or whatever pleases you.
Bake 30 minutes or until filling is just set. Wiggle the pie plate to test that the center is not wet and jiggly. Let cool 10 minutes before cutting.