- 3/4 pound thich asparagus
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 bunch large scallions (or 1 1/2 bunch thin scallions), trimmed, quartered, and sliced thin
- 1 tablespoon chopped fresh tarragon
- 2 tablespoon minced flat-leaf parsley
- 2 egg yolks
- 2 whole eggs
- 1 (9-inch) whole wheat pate brisee pie crust, fulled baked and cooled
- 2/3 cup milk
- 2 ounces Gruyere, grated (1/2 cup)
- 1 ounce Parmesan, grated (1/4 cup)
Step 1: Preheat oven to 425 degrees F. Line a baking sheet with parchment. Break off and discard bottom ends of asparagus and place on baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together until asparagus is thoroughly coated with oil. Place in the oven and roast 12 minutes, or until tender and lightly browned, turn asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place into a medium bowl.
Step 2: Turn oven down to 350 degrees F. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
Step 3: Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
Step 4: Add salt (around 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
Step 5: Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of the custard to fill the shell, and you will want to prevent any spill over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.
From NYT Cooking