Asparagus-Dill Quiches

Asparagus-Dill Quiches

Filled with fresh asparagus, flavorful dill, and delicious Gruyère cheese, these Asparagus-Dill Quiches are perfect for summer afternoon tea menus. 

Asparagus-Dill Quiches
Serves: 12
 
Ingredients
  • 1½ (14.1-ounce) packages refrigerated pie dough (3 sheets)
  • 12 stalks fresh thin asparagus
  • ¼ teaspoon olive oil
  • ½ plus ⅛ teaspoon salt, divided
  • ¾ cup shredded Gruyère cheese
  • 1 cup heavy whipping cream
  • 2 large eggs
  • 1 tablespoon fresh snipped dill
  • 1 teaspoon fresh lemon zest
  • ¼ teaspoon ground black pepper
  • Garnish: fresh dill sprigs
Instructions
  1. Preheat oven to 450°.
  2. Unroll pie dough sheets on a lightly floured surface. Using a 4½-inch cutter, cut 12 rounds from pie dough. Press rounds into 12 (3¾-inch) tartlet pans with removable bottoms, trimming excess as necessary. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans.
  3. Place tartlet pans on a rimmed baking sheet. Place in freezer for 15 minutes.
  4. Prick bottom of pie dough with a fork to prevent puffing while baking.
  5. Bake until crusts are light golden brown, approximately 7 minutes. Let cool completely before filling.
  6. Reduce oven temperature to 400°.
  7. Trim and discard tough ends of asparagus. Cut asparagus into 1-inch pieces.
  8. In a bowl, toss asparagus with olive oil and ⅛ teaspoon salt until coated. Spread asparagus in a single layer on a rimmed baking sheet.
  9. Bake asparagus until crisp-tender, approximately 5 minutes. Let cool slightly before using.
  10. Layer cheese and asparagus in quiche crusts.
  11. In a large liquid-measuring cup, combine cream, eggs, snipped dill, lemon zest, remaining ½ teaspoon salt, and pepper, whisking to blend. Divide egg mixture among prepared quiche crusts.
  12. Garnish quiches by laying a couple of dill sprigs on the surface of each, if desired.
  13. Bake until quiches are set, 10 to 13 minutes. Let quiches cool slightly before removing from tartlet pans.
  14. Serve warm or at room temperature for up to 3 hours.

 

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