There’s a bakery near my house in Boston that makes a quiche with the most wonderful smooth and creamy filling. Every time I ask the owner for her recipe, she shrugs and says something about having made it this way forever. She has no intention of telling me more.
But I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream.
That might seem obvious, but in all my quiches before this, I used either a mix of cream and milk or all half-and-half, and it was never quite right.
I’ve found that you also need to pay attention to the egg-to-cream ratio: 1/4 cup of cream per egg is just right. I now make my quiches with by beating four eggs with a single cup of heavy cream.
In the spring when asparagus is at its peak, I add blanched spears and tiny cubes of Fontina cheese to my quiche. It’s one of my favorite combinations!
I like to make quiche in a traditional white porcelain tart pan (my classic 9 1/2-inch pan with 1 1/2-inch-high sides has a 1-quart capacity). I think the pastry turns especially flaky when baked in porcelain. You can also use a French fluted pan with a removable base, or a regular glass or metal pie pan.
If your pie pan holds a greater capacity than 1-quart, add more liquid using the ratio of 1 egg per 1/4 cup heavy cream.
I like to slice the quiche into thin little wedges when I have guests for brunch. This way, the tart can serve six with other dishes on the table. See if this recipe becomes your new favorite quiche, too!
But I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream.
That might seem obvious, but in all my quiches before this, I used either a mix of cream and milk or all half-and-half, and it was never quite right.
I’ve found that you also need to pay attention to the egg-to-cream ratio: 1/4 cup of cream per egg is just right. I now make my quiches with by beating four eggs with a single cup of heavy cream.
In the spring when asparagus is at its peak, I add blanched spears and tiny cubes of Fontina cheese to my quiche. It’s one of my favorite combinations!
I like to make quiche in a traditional white porcelain tart pan (my classic 9 1/2-inch pan with 1 1/2-inch-high sides has a 1-quart capacity). I think the pastry turns especially flaky when baked in porcelain. You can also use a French fluted pan with a removable base, or a regular glass or metal pie pan.
If your pie pan holds a greater capacity than 1-quart, add more liquid using the ratio of 1 egg per 1/4 cup heavy cream.
I like to slice the quiche into thin little wedges when I have guests for brunch. This way, the tart can serve six with other dishes on the table. See if this recipe becomes your new favorite quiche, too!
Asparagus Quiche with Fontina Cheese Recipe
Ingredients
- 1 9-inch pie crust, chilled for 30 minutes and ready to roll out
- Flour (for sprinkling)
- 1 pound (445 g) fresh asparagus
- 1/4 pound Fontina cheese, cut into 1/4-inch cubes
- 4 large eggs, lightly beaten in a large bowl
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 1/2- or 10-inch porcelain or metal tart pan
- Pie weights or dried beans for baking
Read More: Asparagus Quiche with Fontina Cheese
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