Asparagus and Fontina quiche recipe for a delightful brunch

Ingredients for Asparagus and fontina quiche

• 450 g asparagus, ends trimmed

• 6 large eggs

• 240 ml double cream

• 5 ml garlic salt

• 5 ml freshly ground black pepper

• 225 g Fontina cheese, grated

• 60 g Gruyère cheese, grated

• 1 unbaked 23 cm pie crust (homemade or store-bought)

How to make Asparagus and fontina quiche

1. Preheat the oven to 180°C (fan oven 160°C).

2. Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just below the tip of each stalk. Leave the tips whole. Alternatively, cut the asparagus into 2.5 cm pieces.

3. In a pot with a steamer insert or a covered frying pan fitted with an expandable steamer basket, bring 5 cm of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender — about 30 seconds for strips and 3 minutes for pieces.

4. Rinse the asparagus under cold water to stop the cooking process. Drain well and set aside.

5. In a large bowl, whisk together the eggs, single cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.

6. Pour the mixture into the unbaked pastry case.

7. Bake for 40–45 minutes, or until lightly golden and set in the centre when the pan is gently pushed. If the crust is browning too quickly, cover it with foil to prevent burning.

8. Remove from the oven and let stand for 5–10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.

9. For the best flavour, serve the quiche on the day it is made. Tightly wrap any leftovers with cling film and store in the refrigerator for up to 2 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.