I got new tart tins, the perfect size for making a personal sized quiche. I served this as a side to a dinner and I wanted this dish to be more mild than a typical quiche (so not to overpower the Gruyère), so I left out the onions or shallots that would normally be included. This also is great as a lighter option; pair it with my Harvest Salad for a perfect brunch menu or a lighter fare dinner.
Pie dough, asparagus spears, 2 c. shredded Gruyère cheese, 1 c. heavy cream, 6 eggs, fresh cracked black pepper, fresh ground sea salt
Preheat oven 350ºF. Roll dough out to 1/8″ and cut about 1/4″ larger than the top of the tart tin. Place dough circle into tin and press to the bottom and up the sides. Bake for 7 minutes or until dough starts to become a light golden color. Remove from oven and arrange three asparagus tips and three asparagus mid sections into crust. Top with grated Gruyère. Place tart tins on a baking tray. Whisk together eggs, cream, salt and pepper. Divide egg mixture and pour over asparagus. Bake for about 20 minutes or until toothpick inserted in middle comes out clean.
What is your favorite combination of ingredients for quiche?