![]() ![]() If desired, turn on the broiler to give the top more of a crust and broil for 1 to 3 minutes. Transfer the quiche to the oven and bake until the custard appears set around the edge but is still slightly jiggly in the center, 30 to 35 minutes. Sprinkle the remaining Parmesan and the Gruyère or cheddar evenly over the top. Gently pour the custard over the vegetables. In a medium bowl, whisk the eggs, milk, cream, salt, and pepper until well combined. Transfer the cooled vegetables to the prepared pie crust-don’t pack them down firmly, sort of fluff the mixture up a bit as you add it. Preheat the oven to 375☏/190☌ with a rack in the lower third (preferably with a baking steel or stone on it). Remove from the heat and cool completely. Stir in the spinach in batches, waiting until each addition is wilted before adding more. Add the leek and scallions and cook until wilted, 1 to 2 minutes. Add the asparagus and cook for 3 to 4 minutes. In a large sauté pan, melt the butter over medium heat. Spread 56 grams/½ cup of the grated Parmesan over the bottom of the crust in an even layer. Place the cooled pie crust on a parchment-lined baking sheet. One 9-inch/23-cm pie crust, par baked and cooled completely (see Erin’s All-Buttah Pie Dough recipe below)ġ12 grams/1 cup finely grated Parmesan cheeseĢ8 grams/1 ounce/2 tablespoons unsalted butterġ70 grams/½ bunch asparagus, ends trimmed, stalks cut into 1-inch / 2.5-centimeter piecesġ50 grams/1 large leek, halved lengthwise and thinly slicedĢ grams/½ teaspoon freshly ground black pepperĤ0 grams/½ cup shredded Gruyère or white cheddar cheese ![]()
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