Since this was a hands down winner in the office taste test, I am passing along the recipe. As with all quiche/egg tarts, this is a very simple dish to make and is perfect with a salad to create a full meal.
Ingredients
1 Piecrust, either home made or store bought
1 Piecrust, either home made or store bought
8 oz of asparagus spears, cut into 1-inch pieces
3 Tbsp fresh chives, chopped
4 Eggs
¾ cup and 2 Tbsp of Heavy Cream, or Whipping Cream
5 oz of Roquefort, cubed into ½ inch pieces
Salt and pepper to taste
Parchment Paper
Dried beans, approx 2 cups
Begin by blind baking the crust. Preheat the oven to 375 degrees, use a fork to gently prick the crust on the bottom and on the sides.
Cut a piece of parchment paper so it overlaps the crust slightly and lay it onto the unbaked crust, and fill with dried beans. Push them so you have more beans on the sides and less in the middle. Then bake for 10-15 minutes.
After baking, remove the crust and lift of the parchment paper and allow the crust to cool. The beans can be stored and reused. They will be hot when they come out, so handle with care.
Set the oven to 350 degrees. Quickly blanch the asparagus in boiling water, for 3 minutes max and then shock in an ice water bath. Drain the asparagus while you prepare the rest of the ingredients. Beat the eggs together with the cream, and chives and salt and pepper.
Arrange the asparagus in the piecrust and intersperse with the cubed Roquefort. Once it is fully packed, gently pour the egg mixture, until it just reaches the bottom edge of the crust.
Put the tart into the oven on a baking sheet and bake for 25-35 minutes. Remove and allow to cool before slicing.
The Louisville Chef 