This recipe for asparagus and fontina quiche is from the Magnolia Table cookbook by Joanna Gaines, and is perfect for Mother’s Day brunch, or any time you are craving a cheesy delicious treat!
Mother’s Day is right around the corner, and I have two EXCELLENT ideas for you. The first is to make your mama this delectable asparagus and fontina quiche, full of bright springtime asparagus and creamy, dreamy fontina cheese. And the second is to give her a copy of Joanna Gaines’ brand new cookbook, MAGNOLIA TABLE. I think you might see where my latest giveaway is going, right? OH YES.
So find some asparagus, think some good thoughts about your mama, and let’s make it!
First of all, how excited are we that Joanna has a cookbook? So. Dang. Excited. I have to state for the record right here that I am watching Fixer-Upper on repeat (and still recovering from the fact that the show is over), and my favorite part is the kitchens. And those delectable platters of cookies she always has on the counter.
So I couldn’t wait to get my hands on her latest book, and it’s a beauty.
Full of recipes that are just perfect for celebrating with family, either on just a regular weeknight family supper, or on a special occasion like a Mother’s Day brunch. I turned directly to the desserts, and I have her lemon pie at the top of my must-make list for the lemon-pie-loving Southern husband, followed promptly by the recipe for the fried chicken with sticky poppy seed jam. I KNOW.
But very first on my list is this delectable asparagus and fontina quiche, because asparagus is in season right this second, and as far as I am concerned cheese is always in season. I love the pretty design the asparagus makes as it cooks up.This recipe for asparagus and fontina quiche is from the Magnolia Table cookbook by Joanna Gaines, and is perfect for Mother's Day brunch, or any time you are craving a cheesy delicious treat!Click To TweetAnd to make everything even MORE delicious, I have three – three! – copies of this cookbook to give away. And one of them is signed by the wonderful Joanna herself, which I would dearly like to keep for my own self, but I’m not going to. Nope, I’m going to give it to one of you, my wonderful readers, because I love you more than all the cheese in the world.
So here’s what you do: leave me a comment below telling me the thing you love best about either your own mother, or being a mother, or mothers in general, and on Saturday I will pick three lucky winners at random. And that way on Sunday morning you can give your mama an IOU for the wonderful MAGNOLIA TABLE cookbook that is coming her way. Or you can keep it all for your own self. I won’t judge.
And in the meantime, get yourself some asparagus and make this gorgeous quiche!
This giveaway is now closed, but you can still be a winner by making this delectable quiche!Print
- 1 pound asparagus, ends trimmed
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground pepper
- 8 ounces Fontina cheese, grated (about 2 cups)
- 2 ounces Gruyere cheese, grated (about 1/2 cup)
- 1 store-bought 9-inch pie crust
- Preheat the oven to 350. Place the pie crust in a 9 inch pie plate.
- Using a vegetable peeler, slice the asparagus lengthwise into long. thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
- In a pot with a steamer insert or in a covered sauce pan fitted with an expandable steamer basket, bring two inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
- Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
- In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyere, and reserved asparagus.
- Pour the mixture into the unbaked pie shell.
- Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
- Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
- The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
*Recipe reprinted from MAGNOLIA TABLE with permission from HarperCollins Publishers.