Alcoeur Apron's Asparagus and Fontina Quiche
1 pound asparagus, ends trimmed
6 large eggs
1 cup heavy cream
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
8 ounces fontina cheese, grated (about 2 cups)
2 ounces Gruyere cheese, grated (about 1/2 cup)
1 store-bought 9-inch pie crust
Preheat oven to 350°F.
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 saucepot with a steamer basket, bring 2 inches of water to a boil. Add the asparagus to the basket, cover, and steam until tender, about 30 seconds for strips and 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, Gruyere, and reserved asparagus.
Pour the mixture into the pie crust. Bake until lightly golden and set in the center when the pan is gently pushed, 40-45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
Remove the quiche from the oven and let it stand for 5-10 minutes before serving. Cut into six or eight slices and serve warm or at room temperature. The quiche is best served the day it is made. Tightly wrap the leftovers with plastic wrap and store in the refrigerator for up to two days.