I made it as written but found that I had enough filling for two crusts (thankfully, my pre-made crusts came as a 2-pack). Not the most innovative, but a really solid, classic quiche. I added scallions, white pepper and jalapeños. I added 8 oz of ham and reduced the pepper to 1/2 teaspoon Covered edges with foil and baked for at least another 30 minutes, checking regularly. After nearly an hour I cut into it and it was still mush. This took far longer to bake than indicated.

I used a premade crust, and a glass Pyrex pie pan on top of a black metal sheet pan to catch drips. I made this as directed and it was excellent - except the bottom crust was soggy. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days. The quiche is best served the day it is made. Cut into 6 or 8 slices and serve warm or at room temperature. Remove from the oven and let stand for 5 to 10 minutes before serving. If the crust is browning too quickly, cover it with foil to prevent it from burning. Step 7īake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. Pour the mixture into the unbaked pie shell. Stir in the Fontina, Gruyère, and reserved asparagus. In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Rinse the asparagus under cold water to stop the cooking.

Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces. In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. (Alternatively, cut the asparagus into 1-inch pieces.) Step 3 Serve warm, at room temperature, or cold.Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Remove the tarts from their rings and sprinkle Parmesan on top. If the dough browns too quickly, tent the edges with foil. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Continue until the entire pan is covered in circles of tomato slices. Then make a smaller circle of overlapping slices within the starter ring. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. To finish, slowly drizzle the olive oil into the feed tube while blending.Īssemble and bake the tarts. Taste the pesto and season with salt and pepper, if needed. Lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste.

Blend the parsley, basil, thyme, garlic, Parmesan, almonds, Reduce the oven temperature to 375 degrees F. Remove from the oven and allow to cool to room temperature. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Of nonstick spray and press into the tart shells, sprayed side down. Spray the shiny side of 2 pieces of aluminum foil with a bit Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Use a knife to remove the excess crust along the top edges and discard the scraps. Then, use your pointer finger to press the dough into the sides of the tart pan. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Unroll and press the pie crusts into two 9-inch tart pans.

Fontina asparagus tart