An extra-deep quiche, stuffed with tender asparagus and nutty alpine cheese, is the centerpiece of this decadent brunch spread. Round it out with sticky brown-sugar bacon, a peppery arugula salad, and a sweet strawberry sparkler.
Contains: milk, eggs, wheat.
What You Get
Pie dough (see note below)
Shredded Gruyère cheese
Meyer lemon vinaigrette
Bacon (see note below)
Lime sparkling water
What You'll Need
Salt and freshly ground black pepper
Cayenne pepper (optional)
Set the thawed pie dough (two discs) on the counter at room temperature to soften slightly, 15 minutes. Press the discs together to form one piece, then roll out into a round about ⅛-inch thick. Transfer to a 9-inch round cake pan (about 2 inches deep), and press firmly into the bottom and up the sides. Trim off any excess dough so there’s about ½-inch hanging over, fold it under, and crimp the edge with a fork or your fingers. Refrigerate until firm, at least 20 minutes.
Meanwhile, preheat the oven to 350°F and arrange two racks to divide the oven into thirds. Trim the asparagus, snapping off any woody ends, and cut it into bite-size pieces. Chop the chives. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and ½ teaspoon black pepper.
Sprinkle half the Gruyère and half the chives into the crust. Top with the asparagus. Sprinkle with the remaining Gruyère and chives. Pour the egg custard over. Bake on the lower rack until browned on top and the eggs are set, about 1½ hours.
Meanwhile, trim and slice the radishes. In a large bowl, toss the radishes with 2 tablespoons of the vinaigrette. Hull and slice the strawberries. Place half on top of the radishes, then top with the arugula, but don’t toss yet. Place the remaining strawberries in a pitcher, add ¼ cup firmly packed brown sugar, and muddle until the brown sugar is dissolved. Refrigerate the salad and muddled strawberries until ready to serve.
Line a sheet pan with foil. In a large bowl, stir together ⅓ cup firmly packed brown sugar, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper, if you want a kick. Separate the bacon slices, add them to the bowl, and toss to coat. Arrange the coated bacon on the prepared pan and sprinkle with any remaining brown sugar mixture. Transfer the pan to the upper rack of the oven and bake until the bacon is deeply caramelized, flipping once halfway through, 35 to 40 minutes.
Let the quiche cool slightly, at least 15 minutes. Drizzle the salad with about 3 tablespoons of the remaining dressing, season with salt and pepper, and toss to combine. Stir the lime sparkling water into the muddled strawberries.
Cut the quiche into wedges and serve warm, with the brown-sugar bacon and strawberry salad on the side. Pour the strawberry sparkling water over ice and serve cold.�Notes: The pie dough and bacon may arrive frozen for freshness. Store them in the refrigerator to defrost overnight. Do not microwave the pie dough.