Found in SL April 2023 here
1 (14.1-oz.) pkg. refrigerated piecrusts
All-purpose flour, for dusting surface
1 Tbsp. unsalted butter
1 lb. fresh asparagus, cut into 1 1/2-inch-long pieces
4 cups fresh baby spinach
1 3/4 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
6 oz. Gruyère cheese, shredded (about 1 1/2 cups)
12 large eggs
2 cups half-and-half
3 Tbsp. chopped fresh chives
2 tsp. chopped fresh dill
1/2 cup fresh or frozen sweet peas
Preheat oven to 375°F. Coat a 15- x 10-inch rimmed baking sheet with cooking spray.
Stack 2 crusts on top of each other on a lightly floured surface, and roll into a 17- x 12-inch rectangle.
Transfer crust to prepared baking sheet, pressing into bottom and up sides. Tuck edges of crust under, and crimp as desired. Top crust with a piece of parchment paper; fill with pie weights or dried beans.
Freeze, uncovered, 10 minutes.
Bake in preheated oven until crust is set and edges are browned, about 20 minutes. Remove parchment paper and weights, and let cool 10 minutes.
While crust is cooling, melt butter in a large skillet over medium-high. Add asparagus, and cook, stirring often, until tender-crisp, about 4 minutes. Stir in spinach, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until spinach is just wilted, about 1 minute. Remove skillet from heat.
Sprinkle 1 cup of the cheese evenly in bottom of baked crust. Whisk together eggs, half-and-half, chives, dill, remaining 1 1/4 teaspoons salt, and remaining 1/4 teaspoon pepper in a large bowl until combined. Pour egg mixture over cheese in crust. Top evenly with asparagus and spinach mixture; sprinkle with peas and remaining 1/2 cup cheese.
Bake at 375°F until filling is set, 25 to 30 minutes. Let cool at least 20 minutes before slicing as desired.
All-purpose flour, for dusting surface
1 Tbsp. unsalted butter
1 lb. fresh asparagus, cut into 1 1/2-inch-long pieces
4 cups fresh baby spinach
1 3/4 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
6 oz. Gruyère cheese, shredded (about 1 1/2 cups)
12 large eggs
2 cups half-and-half
3 Tbsp. chopped fresh chives
2 tsp. chopped fresh dill
1/2 cup fresh or frozen sweet peas
Preheat oven to 375°F. Coat a 15- x 10-inch rimmed baking sheet with cooking spray.
Stack 2 crusts on top of each other on a lightly floured surface, and roll into a 17- x 12-inch rectangle.
Transfer crust to prepared baking sheet, pressing into bottom and up sides. Tuck edges of crust under, and crimp as desired. Top crust with a piece of parchment paper; fill with pie weights or dried beans.
Freeze, uncovered, 10 minutes.
Bake in preheated oven until crust is set and edges are browned, about 20 minutes. Remove parchment paper and weights, and let cool 10 minutes.
While crust is cooling, melt butter in a large skillet over medium-high. Add asparagus, and cook, stirring often, until tender-crisp, about 4 minutes. Stir in spinach, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until spinach is just wilted, about 1 minute. Remove skillet from heat.
Sprinkle 1 cup of the cheese evenly in bottom of baked crust. Whisk together eggs, half-and-half, chives, dill, remaining 1 1/4 teaspoons salt, and remaining 1/4 teaspoon pepper in a large bowl until combined. Pour egg mixture over cheese in crust. Top evenly with asparagus and spinach mixture; sprinkle with peas and remaining 1/2 cup cheese.
Bake at 375°F until filling is set, 25 to 30 minutes. Let cool at least 20 minutes before slicing as desired.
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