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Aspargus Quiche

Asparagus Quiche

There is nothing that says spring like aspargus. It is season now. The best asparagus comes from the San Joaquin Delta area around Stockton. Juicy fat stalks.

I picked up a bunch at Costco this weekend and I've been using in several different dishes. My favorite and easiest is to drizzle the spears with EVO and pop in a hot oven (400-425) until slightly carmalized. Yumm. Perfect with salmon or fresh Alaska halibut.

I dropped by the University Farmer's Market this weekend. I don't know exactly what I was looking for but I really didn't find much. I did find some lovely organic eggs from Rickman Gulch Farm. The yolks are sunny yellow.

Rickman Gulch Organic Eggs

Asparagus and eggs are a great combination. I picked up some lovely Comté Gruyère from the Resident Cheesemonger in Edmonds and made an aspargus souffle on Sunday. I had a bit more aspargus and Gruyère left over so I made a quiche tonight.

My favorite quiche recipe is from an 'old' recipe book - Sunset Cooking for Two - copyright 1978. G came home tonight was remarked "This book was only $2.95!!". Check out the fashions!

Old cookbook

Old cookbook

Yes, it is a little dated but I love this quiche. Originally the recipe was a Crab quiche but it will work for any filling. I increased the recipe since it is easier to use a 9 inch pan than a 8 inch pan.

"Oh - did you make a pie today?' asked G when he got home.
"No - I made a quiche" I replied.
"That looks great!" he said.

It was.

Aspargus Quiche

Buttery Pastry Shell
1 1/4 cups all-purpose flour
5 TBS cold unsalted butter
pinch salt
1 egg yolk
4 TBS cold water

Put the flour into a food processor bowl. Cut the butter into small cubes and add to the flour. Add a pinch of salt. Pulse until the butter is combined into coarse crumbs. Add egg yolk. Turn on processor and add water. Continue running until it just starts to form a ball.

Turn out onto a floured surface. Form into a ball and roll out to fit a 9" pie pan. Prick dough bottom and side with a fork. Bake in a 400 degree oven for 8-10 minutes until lightly brown. Cool.

Quiche filling
1 cup shredded Gruyère cheese
1 tsp olive oil
1/2 cup chopped onion
8-10 spears aparagus, break off tough ends. Slice on diagonal into 1/2 inch slices.
1 tsp parsley
1 tsp tarragon
1/2 tsp thyme
4 eggs
1 cup half-half
pinch salt

Prepare pastry shell. When cool, evenly sprinkle cheese over bottom of shell. Heat EVO in a saute pan. Add onion and saute until transparent. Add herbs.

While onion is cooking, blanche the asparagus in boiling water for 1-2 minutes. Drain and add to cooked onion. Spoon over cheese.

Beat eggs with cream and pour over asparagus. Bake in a 325 degree oven for 35-45 minutes or until custard appears firm when dish is gently shaken. Let stand for a few minutes to cool slightly b efore cutting in wedges to serve.

Comments (2)

Kim [TypeKey Profile Page]:

Man, that looks good. I should go check CL to see if there are any "lightened" quiches out there; I haven't made one in a while and I love them.

That quiche is so beautiful! And the fashions (and hairstyles) from the cookbook crack me up.

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