1 Roll out the pie crust: Roll out the pie crust on a evenly floured counter to an 11-inch spherical, shifting it typically to forestall it from sticking.
Lift it onto the rolling pin and gently ease it right into a 9 1/2 or 10-inch porcelain tart pan. Press the dough throughout the underside edge so it sticks to the pan. With scissors, minimize the pastry across the prime edge so it has an excellent 1-inch overhang.
2 Crimp the dough: Tuck the overhang contained in the pan throughout, like a hem. Crimp the highest edge along with your fingers.
three Chill the pie crust: Set the pie crust on a rimmed baking sheet. Cover loosely with plastic wrap and freeze for 1 hour. (At this level, you’ll be able to freeze it in a single day, loosely coated; if you wish to freeze for as much as 1 month, wrap tightly after the crust is frozen).
four Blind bake the pie crust: Heat the oven to 375F. Prick the dough throughout with a fork. Line the dough with parchment paper or crumpled foil, and fill with pie weights or dried beans.
Bake for 12 to 15 minutes, or till the highest fringe of the pastry is starting to tackle some coloration. Lift off the paper or foil and beans, and put aside. Return the pie crust to the oven and proceed baking for five to 10 minutes, or till the underside of the dough is starting to cook dinner by way of. If the dough types puffs, prick them with the tip of a knife.
Set on a wire rack to chill. Leave the oven on.
5 Prepare the asparagus: Snap off the dry and woody a part of the spears close to the bottom, the place they break with out a lot effort. Cut the spears into 1-inch items.
Bring a saucepan of water to a boil. Add the asparagus and cook dinner for 1 minute. Drain and switch the asparagus to ice water to chill.
Dry the asparagus with paper towels. Set apart three asparagus tricks to garnish the quiche. Halve the remaining items lengthwise.
6 Finish the filling: Scatter the blanched asparagus (not the ideas) and Fontina over the underside of the cooled pie crust. Thoroughly stir the cream into the eggs, add salt and pepper, and pour the egg combination over the asparagus and cheese.
7 Bake the quiche: Return the pan to the oven and bake for 35 to 40 minutes, or till the filling is about throughout and the highest is beginning to brown. Set on a wire rack to chill utterly.
eight Serve: Garnish the highest of the quiche with the reserved asparagus ideas earlier than serving.
The quiche might be served instantly, or as soon as cool, cowl and refrigerate for as much as 5 days. Quiche might be served chilly, room temperature, or heat. (If serving heat, warmth in a 300F oven till simply heat to the contact.)