Asparagus Quiche

Chef John, 1060 Restaurant

Mini Asparagus Quiche

Cooking Spray

6 plum tomatoes wedged into 1/6’s

Salt and pepper

1/4 cup olive oil

1 sheet puff pastry dough

1 cup fresh asparagus cut into 1/8’s

1 1/2 cup Gruyere Cheese

15 eggs

3/4 cup heavy cream

1 TBLSP Kosher Salt

1 1/2 TSP Black Pepper

Spray roasting rack with cooking spray and place into roasting pan. In separate bowl, coat plum tomatoes with olive oil. Separate them on the rack. Season with salt and pepper. Roast for 1 hour at 250 degrees. Remove from oven. Set oven at 350. Take puff pastry and separate into 6 pieces. Spray 6 mini foil pie tins. Lay each pastry into tin bowls while keeping corners over edges. Pour egg mixture with tomatoes, asparagus, cheese, and heavy cream into bowls. Cook for 20 minutes.

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