asparagus quiche [seasonal cooking - spring]
From Asparagus to Zucchini is one of my favorite cookbooks when it comes to seasonal cooking. A friend of mine picked it up for me several years ago at the Madison (WI) farmer's market, but you can check it out on Amazon. Though, if you're ever in the area, the Madison farmer's market is a site to see and quite inspiring! I developed my favorite muffin recipe after a visit a few years back...I'll share it with you sometime!
Today's asparagus quiche is adapted from a broccoli recipe by Julie Worzala in this very cookbook. Asparagus is in season, so give it a try now! Read on for full details.
1 pie crust, bottom only
(let me know if you need a good recipe!)
1 1/4 cups chopped asparagus
(or 1 cup chopped broccoli, for the original recipe)
2 green onions, chopped
1 cup shredded cheddar or Gruyere cheese
1 TBS. flour (I use wheat flour, but you don't have to)
1 cup milk, half and half, or heavy cream
2 TBS. basil pesto
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
Heat oven to 425 degrees. Prick the bottom and sides of your crust and line the edges with foil or a crust protector. Side note: I have the Pampered Chef pie crust shield and it's the best specialty gadget I own, really! Bake the crust for 8 minutes then remove the edge covering and bake for another 8 minutes. Reduce the oven to 325 degrees.
While the crust is baking toss the asparagus (or broccoli), green onions, cheese, and flour in a bowl. Spread on the crust when it's done. Then whisk the remaining ingredients in the bowl. Pour the mixture into the crust. Cover the crust edges again and bake 35-40 minutes until a knife inserted near the center comes out clean. Let it sit a few minutes before slicing.