Asparagus Quiche

Asparagus Quiche

This recipe is full of veggies and has been altered by me. I started out with this recipe on the Taste of Home website and altered it to fit the ingredients I had at the house. What you see below is the recipe for my final product. I made the “crust” as I was taught by master cook Giovannina Bucci (who is, by the way, teaching another cooking class at the Seasoned Kitchen soon-ish from what I hear). It is grocery store day tomorrow and so we are out of a lot of stuff and the things that are left needed to be used pretty badly. The regular recipe calls for 2 cups of Swiss cheese but since all we have here are cheddar and mozzarella we decided to go with a mixture of those two cheeses. We used half an onion that was sitting in the fridge waiting for a home and the rest of a can of corn we had sitting in there from Jake’s beef soup he made the other day (the recipe isn’t up yet because it needs some tweaking). Of course, quiche is a wonderful thing that you can put almost any veggie in and it is wonderful. I have always wanted to really master a basic quiche recipe because once you have that the world is your oyster. This is a good start but I’m not convinced it’s the best I can do so I’ll keep cooking and trying new quiches. I have an idea for a quiche involving shrimp. Perhaps that’s the next quiche recipe you’ll see.

Asparagus Quiche

1 tablespoon vegetable oil
2 potatoes, peeled and sliced into discs
1/2 pound fresh asparagus, trimmed
1/2 a medium onion, thinly sliced
1 can whole kernel corn, drained
2 tablespoons all-purpose flour
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
3 eggs, beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper

1. Coat the bottom of a 9 inch pie pan with the vegetable oil. Place the potato disc-slices along the bottom and sides to cover as much as possible. Remember that you can cut the potato slices to make them fit into the pie pan. This is your crust.
2. Bake crust at 425° for 6-7 minutes. Remove from oven and set aside.
3. Cook the asparagus spears in a small amount of salted water until tender. Drain and cool.
4. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces.
5. Combine the asparagus pieces, corn and onions; add flour and toss.
6. Pour into crust; sprinkle with cheese.
7. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture.
8. Bake at 325° for 25 minutes.
9. Take the quiche out of the oven.
10. Arrange the reserved asparagus spears in a wheel pattern on top of filling.
11. Return the quiche to the oven. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. If it’s not as golden as you want on top then turn the broiler on for a minute or two to finish it off. Let stand for 10 minutes before cutting.

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2 thoughts on “Asparagus Quiche

  1. That is pretty. It looks yummy too. Two cheeses, asparagus, AND potatoes!

    Curious about this shrimp thing. Can’t seem to form an opinion on the appeal of that.

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