Looking for the perfect dish to bring along to your next book club meeting? Look no further than the Asparagus and Fontina Quiche recipe by Joanna Gaines (co-host of the hit HGTV show ‘Fixer Upper,’ and co-author of the #1 New York Times bestselling memoir The Magnolia Story), from her new cookbook, Magnolia Table. This recipe takes just 15 minutes to pull together, and can be served at room temperature, so you don’t have to worry about reheating or rigging up a cooler for transport.
Magnolia Table is infused with Gaines’ warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple’s new Waco restaurant, Magnolia Table, which opened earlier this year.
Jo believes there’s no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.
ASPARAGUS & FONTINA QUICHE
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can’t find it, you can replace it with provolone, or use all Gruyère here. Sometimes I shave the asparagus into thin strips, though simply chopping it works great when I’m more pressed for time. This quiche is beautiful either way.
PREP: 15 minutes
COOK: 50 to 55 minutes
COOL: 5 to 10 minutes
1 pound asparagus, ends trimmed
6 large eggs
1 cup heavy cream
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, grated (about 2 cups)
2 ounces Gruyère cheese, grated (about ½ cup)
1 unbaked Pie Crust (page 28), or a store-bought 9-inch pie crust
Preheat the oven to 350°F.
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 sauté pan fitted with an expandable steamer basket, bring 2 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, Gruyère, 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.