Asparagus Quiche

I made this last week, and it turned out wonderful.  It was not the first time I attempted to put asparagus in my quiche, but lets just say I have had a few learning experiences along the way.  Jason and I have discussed changes over those "experiments" too, and the end result is great!

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
4 eggs
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.