A Jerry James Stone Recipe
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Ingredients
- 2 pie crusts
- 12 eggs
- 1 cup whole milk
- 1 teaspoon sea salt
- ยผ teaspoon black pepper
- 1 cup ricotta cheese
- 1 pound asparagus, chopped
- 1 cup gruyรจre cheese, shredded
Instructions
- This recipe is for a 9-inch deep dish quiche. You can roll 1 store bought pie crust thin, or do what I did. Layout 2 of them and roll them out.
- Fold the crust in half and then in half again. Transfer the crust to the pie plate and unfold it.
- Press the dough into the plate and shape it. You can cut off the excess dough and then shape it or, because I hate food waste, do what I doโฆjust shape it as it is. My pies are always ugly for a reason.
- Place the pie plate in the fridge for at least an hour. This firms up the dough so it will keep its shape while baking.
- Add the 12 eggs to a large mixing bowl and whisk them together. Add 1 cup milk, 1 teaspoon sea salt, and ยผ teaspoon ground black pepper. Whisk until combined.
- Take 1 cup ricotta cheese and fold that into the egg mixture.
- Preheat oven at 425 degrees F.
- Remove pie plate from the fridge and add alternating layers of the 1 pound chopped asparagus and 1 cup shredded gruyรจre cheese to the pie. Add in the egg mixture.
- Transfer the pie plate to a baking sheet and add crust guards. If you donโt have them, you can use foil to wrap the edges. This provides a nice even bake for the crust.
- Bake for 45 minutes or until egg mixture is set and just ever so slightly jiggles in the middle. This will make for a fluffy and light quiche.
- Remove the quiche from the oven and let it sit for 10 minutes before serving. That will allow the center to fully set.
- Enjoy this asparagus and ricotta quiche with a SIP Certified Brut Rose from Laetitia.
