Asparagus may be a few weeks away still here in the DC/NoVA area, but Diane’s new “Friday Foodie Fix” event with the secret ingredient eggs seemed like the perfect reason to pull this recipe out of the archives. Perfect for a spring Sunday morning…
Recipe: Spring Asparagus-Chive Quiche
Ingredients:
- 1 9-inch pie crust
- 4 eggs
- 2 cups milk (next time I may use half cream as my quiche was a little softer than should be)
- 1 cup crumbled Keswick* Wallaby cheese, or other Monterey Jack or similar white cheese (goat cheese would also be fabulous)
- 1 bunch asparagus, cut into 1-2? pieces
- 2 tablespoons chopped fresh chives
- salt + pepper
Instructions:
Bring a pot of water to a boil and blanch asparagus for 2 minutes; drain and rinse in cold water. In a mixing bowl, whisk together eggs, milk/cream, cheese, and a dash of salt and pepper. Spread asparagus and chives in pie shell, and pour egg mixture over. Bake at 425* for 15 minutes, then reduce heat to 300* and bake additional 30-35 minutes or until firm. Let stand at least 10 minutes before serving.
The toddler devoured this (”cheese egg? more!”) but still ate around the asparagus, so the quest goes on for a kid-friendly asparagus dish. (Maybe I’ll just puree it next time!)
* Farm Source(s): Keswick Creamery’s Wallaby cheese is available at the Dupont Circle FreshFarm Market and the new La Fromagerie in Old Town Alexandria.
(Originally published May 27, 2008.)
2 responses so far ↓
1 Diane-thewholegang // Apr 10, 2009 at 1:10 pm
Ohhh, you’re making me miss dairy. I love asparagus and quiche. Can’t wait til the fresh stalks arrive! Thank you for participating in Friday Foodie Fix!
2 Michelle // Apr 10, 2009 at 10:49 pm
We made an almost identical quiche tonight. Luckily for us, asparagus is already at our farmer’s market – and it is so delicious! I sauteed some with some spring onions, and then added an eggy/custard mixture and topped it with muenster cheese. MMM! Spring tastes delicious!