Makes One 11” Quiche
½ Recipe Pate Brisee (Pastry Crust)
½ Pound Bacon, Sliced Crosswise
½ Medium Onion, Sliced Thin
1 Pound Fresh Asparagus Cut Crosswise into 1/2″ Pieces Leaving the very tips whole
2 Medium Tomatoes, Seeds and Juice Removed, Sliced ½” Thick
¼ Cup White Wine
3 Large Eggs
2 Large Egg Yolks
2 Cups Heavy Cream
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
? Teaspoon Freshly Grated Nutmeg
1 Cup Grated Gruyere Cheese or a Mixture of Half Cheddar and Half Gruyere
Preheat oven to 375° F with rack in lower third of oven.
On a lightly floured surface roll out the paté brisee to no more than ¼” thick. Transfer to an 11″ tart pan with removable bottom. Crimp the edges, prick the crust as in the blind baking instructions and refrigerate for 1 hour. After 1 hour, remove from the refrigerator and blind bake the crust to the partially cooked stage. (Blind baking will keep the crust from becoming soggy.)
In a large sauté pan, cook the bacon until crisp. Add the onion and sauté until onion is translucent. Add the asparagus and cook for a minute stirring the mixture to coat the asparagus. Add the white wine and reduce over high heat until most of the wine is evaporated. Strain the mixture through a colander and set aside. Cool to room temperature.
Beat the eggs and egg yolks with a wire whisk until well blended. Add the cream in a steady stream beating the whole time until eggs are completely incorporated. Mix in salt, pepper and nutmeg.
Lay the tomato slices on the bottom of the prepared tart shell side by side and evenly spread the strained bacon/asparagus mixture over the tomato slices. Top with grated cheese and carefully pour the egg mixture over the top until comes to about ½” from the top of crust.
Place the quiche on a sheet pan and bake for 35 to 40 minutes, until the filling is set and nicely browned on top.
Let rest for at least 30 minutes before serving.