- Prep Time30 min
- Cook Time50 min
- Total Time1 hr 20 min
- Serving Size6-8
- Course
- Main Course
Ingredients
- 1 prepared pie crust, thawed for 10 minutes
- 2 Tbsp unsalted butter
- 2 small spring onions, thinly sliced
- sea salt
- 4 slices cooked Keller rustic bacon, cut into 1/2-inch strips (optional)
- 1 1/2 tsp. fresh thyme
- 1 lb. fresh asparagus, trimmed and cut into 1/2 inch pieces
- 1 c. shredded Gruyère cheese (about 4 ounces)
- 4 large eggs
- 1 1/2 c. heavy cream
- 2 Tbsp. finely chopped fresh chives
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
Cooking Instructions
1. Preheat oven to 400°F. Prick bottom and sides of shell with a fork and bake shell for 10 minutes. Allow to cool for approximately 10 minutes and reduce oven temperature to 350°F.
2. Meanwhile, make the filling: Combine the butter, onions and a big pinch of salt in a medium skillet over low heat. Cook, stirring occasionally, until the onion is very tender and golden brown, 20 to 25 minutes. While the onion cooks, put the bacon in a small nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, 7 to 10 minutes. Remove to a paper towel–lined plate. Add the bacon to the pan with the onion, along with the thyme.
3. Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
4. Spread the Gruyère and onion-bacon mixture in the cooled pie crust. Combine the remaining ingredients with 3/4 teaspoon salt in a large bowl and whisk until combined. Pour into the pie crust. Bake until the quiche is just set and lightly golden brown, 40 to 45 minutes. Let cool before serving.
