Wednesday, May 25, 2016

Another Asparagus Quiche

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.

Here's how:

Preheat oven to 350F.

1 9" deep dish pie crust (I keep mine frozen)
4 eggs
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.


Bebe said...

I use Marie Callender frozen pie crusts from the freezer section. Known for its pies, MC produces what seems to be the same very good crust for home use. 9” but a little deeper than usual, perfect.

I have never seen your brand out here in California.

This sounds delicious. Good cold, too, I’d imagine.

Bebe said...

A PS: I brush the inside of the pie crust with a bit of the egg white and let it dry - takes only seconds - before pouring in filling. Keeps the filling from soaking into the crust and making it soggy. Works with pumpkin pie, lemon, anything that is custardy.

Anonymous said...

Bebe, the egg white tip on the crust is good to know. Don't care for pencil thin stalks. Size matters.