It’s asparagus season. Yippee! Veggies are so much better when they are in season, and we can buy them locally rather than buying them after they have been trucked across the country. Mike and I went to a movie Monday night that started at 5:30. I prepared this asparagus quiche and baked it before we left for the theater so that we would have a nice meal to sit down to when we returned home around 7:30. I added a side salad for some color and crunch, and we thoroughly enjoyed our meal. I made the crust from scratch, but you can certainly buy a premade one to make your meal prep faster and easier. This is a good meal for those days when you aren’t eating meat.
Here’s the recipe for asparagus quiche:
- 1 unbaked pie crust
- 1/2 pound fresh asparagus, steamed or roasted
- 8 eggs
- 1 cup milk (I used 2 percent)
- 2 cups shredded Swiss cheese mixed with 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup sun dried tomatoes (optional)
- Preheat oven to 400 degrees.
- Put pie crust in pan and lay cooked asparagus on it.
- In a mixing bowl, combine eggs, milk, salt, pepper, cheese, and optional tomatoes.
- Pour into pie crust.
- Bake 35 to 40 minutes. Let sit 10 minutes before serving.
Now the nice thing about a quiche recipe is that you can pretty much add whatever you have on hand to make it to your tastes. For instance, bacon, mushrooms, cooked shrimp, tomatoes, or onions will all make excellent and tasty additions to this recipe. If you enjoy quiches, then you might like these: pesto bacon quiche, or vegetable quiche.
Have a wonderful weekend, and Happy Easter!