Whisk eggs, cream, sour cream and herbs together in a bowl just until blended. Add lemon zest and sliced asparagus stalks. Season with salt and pepper and scrape into the crust, spreading them evenly. When it’s melted, toss in shallots and cook, stirring, just until softened, about 3 minutes. Put skillet over medium heat and add butter. Cut remaining stalks on the bias into slices about ¼ to ½ inch wide. If your asparagus is thick, slice lengthwise in half.

Drain in a colander, run under cold water and pat dry.Ĭut off asparagus tips to make them about 3 inches long. Drop in asparagus and blanch for 3 minutes – or 90 seconds if you’ve got pencil asparagus (it shouldn’t be completely cooked).

Let cool.īring large skillet of salted water to a boil. Bake 20 minutes with a baking sheet like this on rack below remove paper and beans.

Line crust with parchment, then fill with dried beans or pie weights if you have them. Wrap in plastic freeze at least 30 minutes and up to 3 days. Fold edges of dough under and crimp as desired.

* Because the filling is wet, it’s important to blind bake the crust so you don’t end up with a soggy bottom.įit pie dough into two-9 inch pie pans. Homemade or Store-Bought Frozen Pie Crust for two-9inch pie pans like these.įine sea salt and freshly ground black pepperĢ tablespoons finely grated Parmesan, optional Lemon and Asparagus Quiche is a perfect dish to serve at a springtime wedding shower, baby shower, Easter Brunch, or Sunday brunch with friends. In that case, a savory, custardy quiche studded with asparagus spears and lemon sounds perfect. It can be made ahead of time and served either warm or at room temperature and makes great leftovers. There are so many delicious ways to prepare that bunch of Asparagus you just had to buy, but what should you do? Steam it, wrapped in prosciutto and bake it, hmm, maybe you’re thinking about brunch. Bright, beautiful green, pencil thin stalks of asparagus are tempting your palate. Spring has sprung and the fresh vegetable section of your local market is abundant with the first vegetable of the season, asparagus.

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