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Asparagus & Onion Quiche
1 pound cleaned, trimmed asparagus (slice on diagonal into 1" pieces)
1 small onion, sliced thin
1 Tbs Butter
1/2 Pie Crust (homemade or pre-made)
1 small tomato, sliced
4 large eggs
1/2 cup 2% milk*
1/2 cup heavy cream*
1 cup shredded cheese (I used cheddar + mozzarella)*
salt & pepper, to taste
dash of nutmeg
Prepare & Pre-Bake the pie crust (you can make homemade or use pre-made pie crust)
Preheat oven to 350 F degrees.
While the pie crust is pre-baking, place butter with asparagus and onion into a saute pan and cook for 10 minutes sprinkle with salt & pepper. Whisk together the eggs, milk, nutmeg until combined. Set aside.
Remove the pie crust from the oven and sprinkle half the cheese onto bottom of crust, top with asparagus & onion mixture Pour the egg mixture on top. Sprinkle remaining cheese around top of Quiche. If desired, sprinkle the top lightly with more pepper.
Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.
**I do add slices of tomato to the top/center of my quiche halfway through cook time.
*1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised.
(I used half 2% and half heavy cream)
*Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. Gruyere and Swiss work great in this quiche.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home