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Originally posted 3/3/2019 With Asparagus and Fontina Quiche
The light and fluffy texture of everything but the asparagus is wonderful and so very tasty. The asparagus strips are unusual and, frankly, more work than they are worth. I spent at least 1/2 an hour slicing the strips and boogered up my fingernails badly in the process. Using a veggie peeler on something this small is just insane.
On another note… The pie crust is really good! I rarely make a crust from scratch – the Pillsbury refrigerated crusts are decent and convenient and are a staple in the fridge. Doing one from scratch, though, is a good reminder for why you should. The texture is so much better. To test the flavor, I used the scraps from the quiche crust to make my momma’s cinnamon pie crust bites. Almost made me cry it is so much like her’s. I can’t give a better endorsement than that.
Additional note – this pairs very well with Mimosas. But then again, what quiche doesn’t?
2 thoughts on “Pie crust – 4.8 stars”
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