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1
Preheat oven to 350. Rinse asparagus, then trim the tough ends off the stalks. Set aside 8-10 of the asparagus to leave whole, then chop the remaining asparagus into 1/2 inch pieces.
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2
Peel the garlic, then slice into thin rounds.
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3
In a saucepan, heat 1/2 tbs oil and 1/2 tbs butter over medium low heat. Add garlic and saute until just browned.
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4
Remove garlic from pan and set aside. Add remaining 1/2 tbs of butter and 1/2 tbs oil to pan and saute asparagus (cut and whole pieces) until just al dente. Do not overcook.
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5
While asparagus is cooking, whisk eggs, milk, tarragon, salt, and pepper together.
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6
When asparagus has finished cooking, separate out the full length spears and set aside. Sprinkle half the cut asparagus and half the garlic into the bottom of the pie crust.
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7
Carefully pour half the egg mixture into the pie crust, then grate 1/4 cup cheese on top. Place the pie into the oven on the middle rack and bake 15 minutes.
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8
When the 15 minutes have elapsed, gently sprinkle the remaining cut asparagus and garlic on top of the filling, then pour remaining egg mixture on top. Grate remaining 1/4 cup cheese on top. Arrange the full spears of asparagus artfully on top of the quiche in a spoke pattern, woven grid, or whatever pleases you.
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9
Bake 30 minutes or until filling is just set. Wiggle the pie plate to test that the center is not wet and jiggly. Let cool 10 minutes before cutting.
