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
- Preheat oven to 450°.
- 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.
- Place tartlet pans on a rimmed baking sheet. Place in freezer for 15 minutes.
- Prick bottom of pie dough with a fork to prevent puffing while baking.
- Bake until crusts are light golden brown, approximately 7 minutes. Let cool completely before filling.
- Reduce oven temperature to 400°.
- Trim and discard tough ends of asparagus. Cut asparagus into 1-inch pieces.
- 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.
- Bake asparagus until crisp-tender, approximately 5 minutes. Let cool slightly before using.
- Layer cheese and asparagus in quiche crusts.
- 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.
- Garnish quiches by laying a couple of dill sprigs on the surface of each, if desired.
- Bake until quiches are set, 10 to 13 minutes. Let quiches cool slightly before removing from tartlet pans.
- Serve warm or at room temperature for up to 3 hours.
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