The nutty bite of Gruyère cheese blends well with dill and asparagus. Try this quiche for a Sunday brunch. It is delicious hot, warm, or cold.
• 1 nine-inch unbaked tart shell 1/2 pound fresh asparagus
• 3 eggs
• 1 1/2 cups half-and-half
• 2 ounces Gruyère cheese, grated
• 3 tablespoons minced fresh dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
1. Preheat the oven to 425°F.
2. Line the tart shell with pie weights or prick with a fork and bake for 7 minutes, or until barely set and faintly golden. Transfer it to a cooling rack and remove the weights. Reduce the oven temperature to 350°F.
3. Trim off the woody parts of the asparagus stalks. Steam the stalks over boiling water for 3 minutes, or until barely tender. Drain immediately, then chop coarsely.
4. Whisk the eggs with the half-and-half, then fold in the asparagus and remaining ingredients and pour into the tart shell. Bake for 40 minutes, or until the filling is set. Let cool at least 10 minutes before serving. Refrigerate if not serving within 30 minutes.
Cornelia Carlson grows herbs in Valley Center, California, and is the author of The Practically Meatless Gourmet (Berkley Books, 1996).
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