Tuesday, April 26, 2005

Asparagus Quiche

Here is something savory for a change. The recipe does not come from one source, but is rather a combination of several ones. It got rave reviews from the Doganata family.

For the pie crust:
1 1/4 cups flour
4 tbsps unsalted butter chilled, cubed
3 tbsps cold water
1/2 tsp salt
For the filling:
1 lb asparagus tough stems peeled, sliced and two spears reserved
3 green onions sliced
2 tbsps flour
2 cups shredded Swiss cheese
3 eggs
1 1/2 cups half and half
salt and pepper to taste
2 tbsps chopped fresh dill
pinch of nutmeg and dry mustard

For the pie crust, put the flour, butter and salt in your food processor bowl and mix for 1 minute. Then add water a little at a time and process until it forms a ball. If you wish, rest it in the refrigerator for an hour. I don't find this necessary. When you are ready to bake, preheat the oven to 400F. Roll the dough into your 9.5 inch pie pan. Prick with a fork all over and bake for 10 minutes.

For the filling, turn the oven down to 350F. Cook asparagus, including the spears in boiling water for 3 minutes. Drain and cool. Keep the spears aside. In a bowl combine asparagus, onions and flour. Spread it to the bottom of the pie crust. Sprinkle with cheese. Whisk eggs, half-and-half, dill, nutmeg, dry mustard, salt and pepper well. Pour it over. Bake for 20 minutes and put asparagus spears over bake for 15 minutes longer. Serve warm or cold.