Asparagus-Lemon Quiche
This tasty dish made in a tart pan, would be a welcome addition as part of a picnic menu, or as a starter.
Yield: 6 servings
INGREDIENTS
One sheet store-bought refrigerated pie dough 6medium to large stalks asparagus, tough ends cut or broken off
1 1⁄2 teaspoons butter
2 small shallots or 1 large shallot, minced Salt and freshly ground black pepper
One 1⁄4-inch-thick slice of lemon (including peel), cut into slivers
2 large eggs
1⁄2 cup heavy whipping cream
1⁄3 cup sour cream
1⁄4 cup mixed fresh herbs, such as chives and tarragon
Optional: 2 tablespoons finely grated Parmesan cheese
PROCEDURE
1: Adjust oven rack to center position and heat to 375degrees. Place a 9- to 91⁄2-inch tart pan (I use the kind with a removable bottom) on a rimmed baking sheet lined with parchment paper. Ease the pie dough into pan and prick the bottom with a fork. Trim top even with pan’s rim. Fit a piece of parchment or foil against crust and fill with raw rice or beans or pie weights. Bake 15-20minutes. Remove parchment and weights; bake 4 minutes.
2: Bring a large skillet half-full of salted water to boil on high heat. Add asparagus and cook about 3minutes, or until just barely tender. Do not overcook. Drain in colander and run under cold water. Pat dry.
3: Cut off asparagus tips, making the pieces about 3 inches long; slice each in half lengthwise. Cut remaining asparagus into 1⁄2-inch pieces. Wipe out skillet.
4: Put skillet on medium heat and add butter; when melted, add shallots and cook until softened, about 3minutes. Scrape into crust, spreading evenly. Add small asparagus pieces and lemon slivers.
5: In bowl, whisk eggs, cream, sour cream and herbs until blended. Season with salt (about 1⁄4 teaspoon) and pepper, then pour into crust (still on rimmed baking sheet). Arrange asparagus tips, cut side down, on top of filling. Bake 25-30 minutes, sprinkling on Parmesan if using, after 20 minutes. The quiche is done when the custard is set and puffed — and a tester comes out clean. Serve when just warm or has come to room temp.
Source: “Baking With Dorie,” by Dorie Greenspan (Houghton Mifflin, $35)