When it comes to asparagus (fresh and in season, at least) I am a purist. Toss'em with olive oil, salt, and pepper, throw them on the grill and call it delicious. However, I have two problems with this way of preparing asparagus. One, I don't know how to use our new grill. I'm sure it's simple but if I learn then I will have to use it and my husband will stop and we don't want that, now do we? As much as I enjoy it, it's nice to have a break from cooking! The second problem is the children. Only one of them will dare try grilled asparagus and even then, there's a 50/50 chance of her actually eating it. So, I needed another, indoor, kid-friendly recipe for my asparagus.
It didn't take me long to find this quiche recipe and declare it a winner. Since we are also doing an egg CSA this season, this would kill two birds with one stone. Enter some local cheese (calls for Swiss but I often use cheddar in my quiches), cherry tomatoes and bacon from the farmer's market, and High Lawn Farm cream easily found at Whole Foods, and this recipe is a perfect locavore meal.
- 1 pound fresh asparagus
- 1 teaspoon salt
- 1 (10 inch) unbaked pastry shell
- 1 egg white, lightly beaten
- 2 cups shredded Swiss cheese
- 10 bacon strips, cooked and crumbled
- 4 eggs
- 1 1/2 cups light cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pinch pepper
- cherry tomatoes, halved
- Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Steam asparagus until tender but firm.
- Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.
- Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.