Asparagus & Tomato Quiche For Easter Brunch

 

 

Last week at the farmer’s market, one grower had a little packet of fresh new asparagus which reminded me of a spring Quiche. Fresh asparagus, cherry tomatoes, and basil cooked in a cheesy custard sounds perfect for breakfast, lunch, brunch, or even dinner.  An asparagus Quiche is one of my favorites for an Easter or spring brunch.

I usually use Swiss cheese but have enjoyed quiches made from a variety of cheeses.  Your favorite crust can be used – even store-bought.  If you cannot have grains in your diet, you can oil the pie plate and cook the vegetable custard without a crust.

 

Asparagus & Tomato Quiche

Use organic when available, vegetarian  Serves 7 to 8

Ingredients

•     6 eggs or 4 whole eggs and 2 egg whites
•     1 bunch of asparagus or 7 or 8 stalks
•     1 9" pie shell
•     1/2 cup milk
•     1 cup cream
•     1 cup grated cheese, such as Swiss, cheddar, Gruyère
•     1/4 cup torn fresh basil
•     1 cup cherry tomato halves
•     Salt and pepper to taste
•     optional medium tomato to cut into pinwheel slices for decoration 

Instructions

1.     Preheat oven to 425 F or 218 C
2.     Oil pie pan and add dough
3.     Fork bottom of pie crust and cover crust edges with aluminum foil to prevent over-browning
4.     Bake pie crust for about 5 minutes
5.     Remove aluminum foil and bake pie crust for another 8 minutes until almost done
6.     Reduce oven to 325 F or 162 C
7.     Meanwhile, bring water to a boil in a large pot
8.     Cut most of the asparagus into pieces and save some for top of Quiche
9.     Once water is boiling, add the cleaned & trimmed asparagus into pot & boil for 1 minute
10.     Remove immediately and run under cold water to stop the cooking process
11.     Set asparagus aside
12.     Whisk the eggs in a large bowl and add the milk and cream
13.     Whisk together thoroughly and then stir in the shredded cheese, basil, salt & pepper
14.     Add cooked asparagus and tomato slices to bottom of pie shell
15.     Pour custard mix on top
16.     Adorn top with cherry tomatoes and asparagus (optional)
17.     Bake for 35 minutes or until center is firm
18.     Cover edges of crust with aluminum foil if the crust starts to burn
19.     Let quiche stand for at least 5 minutes before cutting
20.     Can be made ahead of time and served at room temperature.
21.     Optional decorate top of quiche with sliced tomato cut into pinwheels in center of top & asparagus around edge pointing in

Enjoy!

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