Le Gruyère AOP Asparagus Quiche

Rating

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Active time

20 minutes

Total time

1 hour, 10 minutes

Yield

2 quiches

Serving Size

1/6 of one quiche

Ingredients

1 pound cooked asparagus, chopped

2 pie shells, frozen or made from scratch

3 tablespoons extra virgin olive oil, divided

1 onion, diced

1 tablespoon dried dill

1 ¼ cup Le Gruyère AOP, grated

1 ½ cups milk

5 eggs

1 ½ teaspoons salt

½ teaspoon black pepper

Instructions

Preheat the oven to 375 degrees
If you don’t have cooked asparagus, chop asparagus and put on a baking sheet with 2 tablespoons of olive oil. Roast for 10-12 minutes. Remove from oven and reserve.
Saute the diced onion in 1 tablespoon of extra virgin olive oil for 3-5 minutes. Then add the cooked asparagus and 1 tablespoon dill and saute for 2-3 minutes.
If you’re using frozen pie shells, thaw for 10-15 minutes and put them in the already heated oven for 5 minutes.
While the pie shells are in the oven, grate Le Gruyère AOP (or purchase Le Gruyère AOP already grated).
Mix the milk, eggs, salt and pepper in a measuring cup, making it easy to pour into the pies
When the pie shells have baked for 5 minutes, take them out of the oven.
Place equal amounts of asparagus, onion, dill mixture and grated Le Gruyère AOP in each of the two pies.
Add equal amounts of the milk and egg mixture to each pie.
Place the pies on a baking sheet and bake for 25-30 minutes, depending on your oven.
Remove from the oven and cool.
Serve warm or at room temperature.