Martha Stewart Asparagus Quiche Recipe
This dish is a perfect choice for a spring brunch. It is very elegant, creamy, and full of flavor.
Equipment
- 9-inch pie dish.
- Large Mixing Bowl
- Medium skillet
- Measuring Cups
- Whisk
- Rolling Pin
- Oven mitts
- Kitchen Timer
Ingredients
- 1 PIE CRUST
- 1 lb FRESH ASPARAGUS
- 4 large EGGS
- 1 cup HEAVY CREAM
- 1 cup GRUYERE CHEESE
- 1 small SHALLOT
- 1/8 tsp NUTMEG
- 1/2 tsp SALT
- 1/4 tsp BLACK PEPPER
Instructions
Prep the Crust
- Roll out your pie dough on a floured surface. Place it into the pie dish and trim edges. Pre-bake the crust for ten minutes so it stays crispy.
Prepare the Asparagus
- Snap off the woody ends of the fresh asparagus. Blanch the stalks in boiling water for two minutes. Drain them and pat them very dry with towels.
Whisk the Custard
- Crack the eggs into a large mixing bowl. Pour in the heavy cream and the whole milk. Whisk them until the mixture is very pale and smooth.
Add the Seasoning
- Sprinkle in the salt, pepper, and the ground nutmeg. Stir in the shredded Gruyere cheese with a big spoon. This provides the signature Martha Stewart savory flavor profile.
Fill the Dish
- Arrange the dry asparagus over the bottom of the crust. Pour the egg and cream mixture over the stalks. Make sure the cheese is spread out very evenly.
Bake Until Set
- Put the dish into the hot oven at 375 degrees. Bake for thirty-five minutes until the center stops jiggling. Let it cool before you try to slice it.
Notes
➜ Dry the asparagus well to avoid a watery quiche.
➜ Pre-bake the crust to prevent a soggy bottom.
➜ Use room temperature eggs for a much smoother custard.
➜ Do not overbeat the eggs to avoid a puffy top.
➜ Let the quiche rest for minutes before you slice.
➜ Arrange asparagus in a star shape for a fancy look.