recipes from the escobosa kitchen

Asparagus, Lardon & Gruyère Quiche

source Meg Escobosa
for about 44 people
  • 1 pie crust
  • 3 eggs
  • 1010  ounces milk (30cl)
  • 7 ounces lardons, cut into small pieces (200g)
  • 5 asparagus, blanched, cut into 1/2 inch slices
  • 5 ounces shredded gruyère cheese
  • 1 teaspoon salt, more to taste
  • 0 teaspoon pepper, more to taste
  1. Brown the lardons in a heavy skillet without cooking them through. They will cook in the oven but you want to develop the flavors by inducing some nice caramelization and browning on the outsides. Don't over do this.
  2. Break the eggs into a bowl and beat them.
  3. Add the lardons, asparagus, cheese and milk. Mix well.
  4. Add salt and pepper to taste.
  5. Pour this mix into the pie crust.
  6. Bake at 220°C /430°F for 20-25 minutes, until the top of the quiche is browned.