After a fall and winter of heavier, heartier foods, I love the lighter fare of spring. My Asparagus Quiche is perfect for a light lunch.
- 1 deep-dish pie dough (If you don’t make your own crust, I recommend the roll-up pie crusts from the refrigerated section, not the frozen ones already in tins which tend to crack in the freezer.)
- 4 large eggs + 1 yolk (room temperature)
- 1 cup skim milk
- 1 cup heavy cream
- ½ tsp. Kosher salt
- ½ tsp. freshly ground pepper
- 8 oz. Swiss cheese, diced
- 4 oz. Brie cheese, diced
- 10 fresh asparagus spears
- ½ cup grated Cheddar cheese
- ½ cup grated Parmesan cheese
- 6 strips of cooked bacon (extra crispy and crumbled)
- In a small saucepan, scald milk and cream. Bring it just to the boiling point. Remove from heat and let it cool a bit.
- Beat eggs until light, then whisk in the scalded, slightly-cooled milk and cream. Season with salt and pepper, to taste.
- Place crumbled bacon and diced cheeses in bottom of pie crust. Arrange asparagus spears like spokes on a wagon wheel. Pour egg mixture over top. Sprinkle Cheddar and Parmesan over top.
- Bake in a 350° oven for 45 minutes. Quiche is fully cooked when an inserted toothpick comes out clean. Let quiche rest at least 10 minutes before slicing. (The texture of quiche actually improves the longer it sits.)
- ASPARAGUS BUYING AND STORING TIP: When buying asparagus, look for firm, unwrinkled, and fairly thin spears, say pencil size. You also want tight, closed, compact heads, not loose and spindly. If you’re not going to use your asparagus immediately, break off the stems at the base. Don’t worry. The stalk knows where to snap. Place the whole bunch in a glass of water, invert a plastic bag over top, and store in the refrigerator. The asparagus will last longer.
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