Asparagus Quiche with Fontina Cheese Recipe

Roll out the pie crust on a lightly floured counter to an 11-inch round, moving it often to prevent it from sticking. Lift it onto the rolling pin and gently ease it into a 9 or 10-inch porcelain tart pan.

Press the dough all around the bottom edge so it sticks to the pan. With scissors, cut the pastry around the top edge so it has an even 1-inch overhang.

Tuck the overhang inside the pan all around, like a hem. Crimp the top edge.

Set the pie crust on a rimmed baking sheet. Cover loosely with plastic wrap and freeze for 1 hour.

Heat the oven to 375 degrees F. Prick the dough all over with a fork. Line the dough with parchment paper or crumpled foil, and fill with pie weights or dried beans.

Bake for 12 to 15 minutes, or until the top edge of the pastry is beginning to take on some color. Lift off the paper or foil and beans, and set aside.

Return the pie crust to the oven and continue baking for 5 to 10 minutes, or until the bottom of the dough is beginning to cook through. If the dough forms puffs, prick them with the tip of a knife. Leave the oven on.

Snap off the dry and woody part of the spears near the base, where they break without much effort. Cut the spears into 1-inch pieces.

Bring a saucepan of water to a boil. Add the asparagus and cook for 1 minute. Drain and transfer the asparagus to ice water to cool.

Dry the asparagus with paper towels. Set aside 3 asparagus tips to garnish the quiche. Halve the remaining pieces lengthwise.

Scatter the blanched asparagus (not the tips) and Fontina over the bottom of the cooled pie crust. Thoroughly stir the cream into the eggs, add salt and pepper, and pour the egg mixture over the asparagus and cheese.

Return the pan to the oven and bake for 35 to 40 minutes, or until the filling is set all over and the top is starting to brown. Set on a wire rack to cool completely.

Garnish the top of the quiche with the reserved asparagus tips before serving.