Monday, June 14, 2010
I do not use cream in my quiches, in fact I use skim milk. I do not think that it effects the finished product, and in using skim it cuts out a lot of the fat. I make my own crust, but a store purchased crust would work fine too.
1 bunch of fresh asparagus
2 Tbs butter
1 1/4 cup milk
1/4-1/2 tsp cayenne pepper
1/2 tsp coarse salt
1/4 tsp fresh ground black pepper
1 Tbs flour
8 oz grated Monterey jack cheese
crust for a 9" pie dish
Roll out crust to fit pie dish, and line dish with it. line crust with foil, and pour either dried beans or pie weights. Bake in a 425° F oven for 8 - 10 minutes. remove from oven and remove weights and foil. and turn the oven down to 350°F
Melt butter in a large skillet (one that has a lid) saute the asparagus in the butter for about 6-10 minutes with the lid on. It will be finished when it is fork tender. Remove from heat and chop asparagus on an angle into 1" pieces, removing a few to decorate the top of the finished quiche if you'd like.
beat 4 eggs and milk together in a bowl, add salt, pepper and cayenne pepper. In a separate bowl toss grated cheese with the flour.
Assembly: sprinkle asparagus into the bottom of the pie dish, spreading it out around the dish, add the cheese/flour mixture on top of the asparagus. Finally pour the egg mixture on top. Bake in a 350°F oven for about 45 minutes or until a knife inserted in the center comes out clean.
LET REST FOR 10-15 MINUTES before you cut into it!!!!
The quiche on top is zucchini and green onion. I made it the same way except for I didn't saute the onion and zucchini as long and instead of cayenne pepper I used 1/4 tsp of nutmeg.