Asparagus Quiche

Ingredients

1 large egg white, lightly beaten
1 (14.1-oz.) pkg. refrigerated piecrusts
1 Tbsp. unsalted butter
3/4 cup thinly sliced spring onions (from 1 bunch)
4 oz. asparagus, trimmed and cut into 1-in. pieces (about 1 cup)
1 1/2 tsp. kosher salt, divided
4 oz. Gouda cheese, shredded (about 1 cup)
4 large eggs
1 3/4 cups half-and-half
2 1/2 tsp. chopped fresh tarragon, divided
1/2 tsp. black pepper
1 Tbsp. chopped fresh chives

Key Ingredients forAsparagus Quiche
Fresh asparagus shines in this quiche, especially when complemented by creamy Gouda, fresh tarragon, chives,
spring onions, a rich custard, and buttery,

Method

Fit piecrust into pie plate:
Whisk together egg white and 2 teaspoons water. Unroll 1 piecrust; fit inside a 9-inch pie plate. Trim excess dough around edge. Brush dough edge with some of the egg-water mixture.

Braid crust:
Unroll remaining piecrust; cut into 1⁄2-inch-wide strips. Pinch the 3 longest strips (from the center) together at 1 end to seal; braid. Repeat process twice, with 3 strips each from left and right of center, making 3 braids total, each about 7 inches long. (Discard remaining dough.)

Parbake pie crust:
Preheat oven to 425°F. Press braids gently onto the dough edge. Brush braided dough with remaining egg-water mixture. Freeze 20 minutes. Place parchment paper over frozen piecrust, and top with pie weights. Bake until crust is lightly golden and set, about 10 minutes. Remove weights and parchment; continue baking until crust is fully dry, about 5 minutes. Cool on a wire rack, about 30 minutes.

Cook asparagus:
Reduce oven temperature to 350°F. Melt butter in a large skillet over medium-high. Add spring onions, asparagus, and 1/2 teaspoon of the salt. Cook, stirring often, until very soft, about 8 minutes. Remove from heat; cool 5 minutes.

Add quiche filling to crust:
Spoon onion-asparagus mixture into cooled piecrust; sprinkle with cheese. Whisk together eggs, half-and-half, 2 teaspoons tarragon, pepper, chives, and remaining 1 teaspoon salt. Pour over vegetable mixture.

Bake quiche:
Bake at 350°F until middle is nearly set, about 40 minutes. Cool 30 minutes. Sprinkle with remaining 1⁄2 teaspoon tarragon.