Brunch like a boss with Aunt Rose’s spring asparagus quiche. Pro-Tip: Be patient before cutting into your quiche. Even though the top may appear perfectly golden and crispy, the inside is still playing catching up. A good rule of thumb is to cool at least 25-30 minutes.
Active Time: 30 Mins
Total Time: 2 Hours 30 Mins
Yield: Serves 6 (serving size: 1 slice)
1 (14.1-oz.) pkg. refrigerated piecrusts
2 tablespoons (1 oz.) salted butter
2 cups thinly sliced spring onions
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces)
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 cup heavy cream
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