Asparagus Tart
A lightly spiced quiche with egg and cheese baked to perfection in a shortcrust pastry.
Servings 8
Calories 206kcal
Ingredients
- 1 lb fresh asparagus trimmed
- ⅔ cup shredded Gruyere or Swiss Cheese divided
- ½ cup minced fresh flat-leaf parsley
- 4 eggs lightly beaten
- ¾ cup half and half
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper
- 1 8 inch pastry shell
Instructions
- Preheat the oven to 400°. Cut 2 in. from the top of each asparagus spear; set tops aside. Cut stem ends into ¾ in. pieces.
- In a small saucepan, bring water to a boil Add the ¾ in. asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately and place asparagus in ice water. Once cooled drain the water and pat the asparagus dry.
- On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11 in tart pan with removable bottom; trim edges.
- Place the blanched asparagus, ⅓ cup cheese and parsley in crust.
- In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.
- Bake for 25-30 minutes or until a knife inserted near the center comes out clean and the crust is golden. Allow to stand for 10 minutes before cutting.
Video
Nutrition
Serving: 1slice | Calories: 206kcal | Carbohydrates: 14g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 293mg | Potassium: 224mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1032IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 2mg
