Asparagus-Pancetta Quiche
Serves: 1 (9-inch) quiche
 
Ingredients
  • 1⁄2 (14.1-ounce) package refrigerated piecrust dough (1 sheet)
  • 1⁄2 bunch thin fresh asparagus
  • 1⁄4 teaspoon extra-virgin olive oil
  • 3⁄8 teaspoon fine sea salt, divided
  • 1⁄4 teaspoon fresh ground pepper, divided
  • 1⁄2 cup heavy whipping cream
  • 2 large eggs
  • 1⁄2 teaspoon chopped fresh thyme leaves
  • 1⁄3 cup finely shredded Havarti cheese
  • 1⁄3 cup chopped cooked pancetta
Instructions
  1. Preheat oven to 450°.
  2. On a lightly floured surface, unroll piecrust dough. Transfer dough to a 9-inch fluted tart pan with a removable bottom, pressing dough into bottom of pan. Using a finger or the wide end of a chopstick, press dough into indentations in sides of pan. Trim excess dough. Refrigerate for 30 minutes.
  3. Using a fork, prick dough all over in bottom of pan.
  4. Bake until tart shell is light golden brown, 7 to 9 minutes. Let cool completely on a wire rack.
  5. Reduce oven temperature to 400°.
  6. Snap and discard tough ends from asparagus. Lay asparagus spears in a single layer on a rimmed baking sheet. Drizzle asparagus with olive oil and sprinkle with 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper.
  7. Roast until asparagus feels tender when pierced with the tip of a sharp knife, approximately 7 minutes. Transfer roasted asparagus spears to a clean surface. Using a sharp knife, chop asparagus into bite-size pieces.
  8. Reduce oven temperature to 350°.
  9. In a liquid-measuring cup, whisk together cream, eggs, thyme, remaining 1⁄4 teaspoon salt, and remaining 1⁄8 teaspoon pepper until thoroughly combined.
  10. Sprinkle cheese evenly into bottom of cooled tart shell. Scatter asparagus and pancetta over cheese. Pour cream mixture into shell, filling just below top edge.
  11. Bake until quiche is slightly puffed and lightly browned, 19 to 21 minutes. Let cool for 15 minutes before cutting and serving.
Notes
Make-Ahead Tip: Quiche can be baked a day in advance and stored in a covered container in the refrigerator. Reheat on a rimmed baking sheet in a 350° oven for 6 to 8 minutes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/asparagus-pancetta-quiche/