This asparagus quiche with fontina cheese is perfect for Easter brunch or a spring meal. The secret to really creamy quiche? Heavy cream!

Photography Credit: Sheryl Julian

There’s a bakery near my house in Boston that makes a quiche with the most wonderful smooth and creamy filling. Every time I ask the owner for her recipe, she shrugs and says something about having made it this way forever. She has no intention of telling me more.

But I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream.

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That might seem obvious, but in all my quiches before this, I used either a mix of cream and milk or all half-and-half, and it was never quite right.

I’ve found that you also need to pay attention to the egg-to-cream ratio: 1/4 cup of cream per egg is just right. I now make my quiches by beating four eggs with a single cup of heavy cream.

In the spring when asparagus is at its peak, I add blanched spears and tiny cubes of Fontina cheese to my quiche. It’s one of my favorite combinations!

I like to make quiche in a traditional white porcelain tart pan (my classic 9 1/2-inch pan with 1 1/2-inch-high sides has a 1-quart capacity). I think the pastry turns especially flaky when baked in porcelain. You can also use a French fluted pan with a removable base, or a regular glass or metal pie pan.

If your pie pan holds a greater capacity than 1-quart, add more liquid using the ratio of 1 egg per 1/4 cup heavy cream.

I like to slice the quiche into thin little wedges when I have guests for brunch. This way, the tart can serve six with other dishes on the table. See if this recipe becomes your new favorite quiche, too!