“If you want an exceptionally creamy filling in quiche, use all heavy cream.”
To make the asparagus quiche with fontina cheese you need a pie crust, flour, 1 pound of asparagus, 1/4 pound of fontina cheese, 4 eggs, 1 cup of heavy cream, and 1/2 teaspoon of salt. The first thing that you would do is roll out the pie crust and put it into a pan and chill the pie crust. You then would boil the asparagus and cool it and then put it in the pie crust. you would also put the fontina in there as well. Then mix the rest of the ingredients up and pour it over the asparagus and cheese. Bake in the oven at 375 for 35-40 minutes.
- asparagus quiche with fontina cheese is perfect for Easter brunch or a spring meal.
- I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream.
- found that you also need to pay attention to the egg-to-cream ratio: 1/4 cup of cream per egg is just right.
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