Asparagus Quiche with Fontina Cheese

Ingredients

• 1 9-inch pie crust, chilled for 30 minutes and ready to roll out
• Flour, for sprinkling
• 1 pound fresh asparagus
• 1/4 pound Fontina cheese, cut into 1/4-inch cubes
• 4 large eggs, lightly beaten in a large bowl
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. On a counter dusted lightly with flour, roll the pie crust into an 11-inch circle, shifting it as you work so it does not cling to the surface.
2. Drape the dough over the rolling pin, then settle it gently into a 9 1/2 or 10-inch porcelain tart pan. Press it into the lower edge of the pan so it fits snugly. Use scissors to trim the dough at the rim, leaving a neat 1-inch overhang.
3. Fold that extra dough inward around the pan, as if making a little tucked edge, then crimp the rim with your fingers.
4. Place the crust, still in its pan, on a rimmed baking sheet. Loosely cover it with plastic wrap and freeze for 1 hour. At this stage, it can also stay loosely covered in the freezer overnight; for storage up to 1 month, wrap it tightly once the crust has frozen.
5. Heat the oven to 375F. Use a fork to poke the dough all over. Cover the crust with parchment paper or crumpled foil, then add pie weights or dried beans.
6. Bake the weighted crust for 12 to 15 minutes, until the rim is just beginning to color. Remove the parchment or foil along with the weights or beans, and set them aside. Put the crust back in the oven for 5 to 10 minutes more, until the bottom is starting to bake through. If any bubbles rise up, pierce them with the point of a knife.
7. Move the crust to a wire rack and let it cool. Leave the oven on.
8. Break off the tough, dry ends of the asparagus where the stalks naturally snap. Slice the spears into 1-inch pieces.
9. Bring water to a boil in a saucepan. Drop in the asparagus, cook it for 1 minute, then drain it and move it into ice water to cool.
10. Pat the asparagus dry with paper towels. Reserve 3 asparagus tips for the top of the quiche, and slice the rest of the pieces in half lengthwise.
11. Spread the blanched asparagus, except for the reserved tips, and the Fontina across the bottom of the cooled crust. Stir the cream thoroughly into the beaten eggs, mix in the salt and pepper, then pour the custard over the asparagus and cheese.
12. Put the pan back in the oven and bake for 35 to 40 minutes, until the filling is set throughout and the surface has begun to brown. Transfer the quiche to a wire rack and let it cool completely.
13. Before serving, decorate the top with the reserved asparagus tips. Serve the quiche right away, or after it has cooled, cover and refrigerate it for up to 5 days. It may be served cold, at room temperature, or warm. To serve it warm, place it in a 300F oven until it feels just warm to the touch.