Asparagus is a tender, delicious vegetable and its spring appearance after the long winter makes it a special treat.
One of my favorites ways to use asparagus is in a quiche. The name sounds fancy but it is easy to make. There is no limit to the combinations of vegetables, meats or cheeses that can be used, but this version highlights fresh garden asparagus and chives.
As a bonus it reheats well, so provides lunch for a couple of days.
For a 9 inch quiche
1 pie crust
5 large eggs
1-1/2 cups half and half or milk
1 cup of asparagus, cut into thin rounds
1 cup shredded swiss cheese
1/4 cup minced fresh chives, plus 3 long pieces for garnish
Salt and pepper to taste
Pie crust is quickly made by mixing 1 cup flour and 1/2 tsp salt. Cut in 1/3 cup shortening. Stir in water one tablespoon at a time until the dough comes together into a ball, cleaning the sides of the bowl. Handle as little as possible, kneading only 2 or 3 times to make a smooth ball. Roll into a circle larger than the pie pan and transfer the crust into the pan. Prick the crust or use pie weights to keep the crust from puffing and pre-bake for 10 minutes in 375º oven. (You can use a pre-made crust, if desired.)
Evenly distribute asparagus, cheese and minced chives over bottom of crust. Mix eggs, half and half, salt and pepper. Pour over the filling being careful not to overflow the crust. Add long pieces of chives in a decorative pattern on top.
Bake at 375º for 30 to 40 minutes until the eggs are set and the top lightly browned. Let cool slightly and cut into wedges for serving.
Pair with a crisp green salad fresh from the garden and a glass of chardonnay.
If this recipe intrigues you, check out my book Simply Delicious. Part memoir and part cooking instruction, this is how I cook.