Joanna Gaines Asparagus Quiche Recipe
Are you looking for a perfect brunch dish? The Joanna Gaines Asparagus Quiche Recipe is your answer. It is light, fluffy, and very tasty.
Equipment
- 9-inch pie plate.
- Large Mixing Bowl
- Whisk
- Medium skillet.
- Measuring Cups
- Measuring Spoons
- Sharp knife
- Cutting Board
Ingredients
- 1 refrigerated pie crust.
- 1 pound fresh asparagus trimmed.
- 1 tablespoon olive oil.
- 6 large eggs.
- 1 cup heavy cream.
- 1 cup shredded Swiss cheese.
- 1/2 cup grated Parmesan cheese.
- 1/2 teaspoon salt.
- 1/4 teaspoon black pepper.
- 2 garlic cloves minced.
Instructions
- Preheat your oven to 375°F. This ensures even cooking.
- Place the pie crust in the plate. Press it firmly against the sides.
- Cook asparagus in a skillet with oil. Do this for 5 minutes until tender.
- Whisk eggs and heavy cream in a bowl. Add salt, pepper, and garlic.
- Sprinkle half the cheese onto the crust. This creates a tasty base.
- Place the cooked asparagus over the cheese. Spread them out evenly.
- Pour the egg mixture over the vegetables. Top with the remaining cheese.
- Bake for 35 to 40 minutes. The center should be set.
Notes
- Use fresh asparagus for the best crunch.
- Do not overcook the eggs.
- Let it sit for 10 minutes before slicing.
- Blind bake the crust for extra crispness.
- Add cooked bacon for a smoky flavor.