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| Asparagus Quiche with Fontina Cheese |
This asparagus quiche with fontina cheese is perfect for Easter brunch or a spring meal. The secret to definitely creamy quiche? Heavy cream!
Ingredients :
- 1 nine-inch pie crust, chilled for half-hour and prepared to roll out
- Flour (for sprinkling)
- 1 pound (445 g) clean asparagus
- 1/4 pound Fontina cheese, cut into 1/4-inch cubes
- four huge eggs, lightly overwhelmed in a massive bowl
- 1 cup heavy cream
- half teaspoon salt
- 1/four teaspoon black pepper
Instructions :
| Prep : 30M | Cook : 46M | Ready in : 2H10M |
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Notes :
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