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