Asparagus & Ricotta Cheese Quiche

A Jerry James Stone Recipe

Ingredients
  

  • 2 pie crusts
  • 12 eggs
  • 1 cup whole milk
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 cup ricotta cheese
  • 1 pound asparagus chopped
  • 1 cup gruyère cheese shredded
Jump to instructions
Yields 8
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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 do…just 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 ¼ 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 gruyère cheese to the pie. Add in the egg mixture.
  • Transfer the pie plate to a baking sheet and add crust guards. If you don’t 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.