Quiche Lorraine

Ingredients

  • 1 recipe Pastry for a Single-Crust Pie or a premade pie crust from your local grocer
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 5 eggs, lightly beaten
  • 1 1/4 cups cream
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded Swiss cheese (6 ounces)
  • 12-15 fresh asparagus spears, halve
  • 1 tablespoon all-purpose flour
 Directions
  1. Preheat oven to 450 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Do not prick pastry.
  2. Line the unpricked pastry shell with a double thickness of heavy foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until pastry is golden brown. Remove from oven. Reduce oven temperature to 325 degrees F. (Pastry shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
  3. Meanwhile, in a skillet, cook onion in the butter over medium heat until tender; drain.
  4. In a large bowl stir together eggs, cream, and salt. Stir in onion. In a small bowl combine shredded cheese and flour; add to egg mixture. Mix well.
  5. Pour egg-cheese mixture into the hot, baked pastry shell. Add aspargus spears on top.  Bake in the 325 degrees F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary to prevent overbrowning, cover edge of crust with foil for the last 10 to 20 minutes of baking. Let stand for 10 minutes before serving.