7 hours ago
Wednesday, May 25, 2016
Will you indulge me and allow me to post yet another asparagus recipe?
You have no choice, because here it is. ;)
There are only a few more weeks (more like days) to pick fresh asparagus here in NJ. It's the best.
I swear, I eat it almost every day in scrambled eggs, on grilled cheese or in a pasta dish.
Here was a meatless Monday dish I made for dinner with a salad.
I used a store bought pie crust (I like Oronoque Orchards in the freezer section), but go ahead and make your own if you have time.
This makes a deep dish quiche/pie and stays great for a few days in the fridge. Heat in the oven so the crust doesn't get soggy.
Preheat oven to 350F.
1 9" deep dish pie crust (I keep mine frozen)
3/4 cup heavy cream or whole milk
s & p
1/2 cup shredded or cubed Jarlsberg or Swiss cheese
a bunch of asparagus, woodsy stems trimmed and cut into pieces (saving about 6 stalks for decorating the top)
2 leeks, sliced (white parts only)
1/2 cup of defrosted frozen peas
Make sure you have a deep dish pan not a shallow pie dish, or your filling will spill over.
Whisk eggs with cream and salt & pepper in a bowl. Add in the cubed or shredded cheese and mix together.
In a skillet, heat some olive oil or butter and saute the asparagus pieces (save the whole stalks for the top) with the leeks just until the leeks are wilting, about 3 minutes only.
Let cool and add to the custard (egg and cheese mixture). Add in defrosted peas.
Pour mixture into the pie shell (btw: I do not defrost my pie shell, I pour everything in while pastry is still frozen, it will cook in oven).
Carefully place the pie/quiche in the oven. Bake 35 minutes, until top is puffed and golden.
Let rest 15 minutes before cutting into slices.
Enjoy while it lasts.