Asparagus & Herb Quiche

Photo & Recipe by Tod Dimmick

This indulgent quiche is a great destination for leftover cooked asparagus.  Breakfast, lunch, dinner - this is good anytime.

Prep time:     20 minutes
Cook time:    30 minutes
Yield:            1 quiche

INGREDIENTS for the crust
1 1/2 Cups Whole Wheat Flour
6TB unsalted butter, cold
½ tsp. Salt
1/3 Cup Cold Water

INGREDIENTS for the Quiche
4 eggs
1/3 cup sour cream
1/3 cup heavy cream
1/3 cup skim milk
1 cup cooked asparagus, diced
1/2 cup cherry or grape tomatoes, quartered
3 TB minced scallions
3 TB minced fresh dill
1/2 tsp salt
1/2 tsp freshly ground black pepper

First, make the crust. Using a food processor, cut the butter into the flour, along with the salt.  Mix to a grainy consistency.  Slowly pulse in the cup cold water to create a soft crumbly dough.  Scrape the dough onto a floured countertop and roll out to about 14" across and 1/8 inch thick.  Carefully transfer dough to a pie plate.  Some people like to roll out their crust onto wax or parchment paper at this stage to facilitate flipping.  Press dough gently into the corners, and crimp the edges of the dough around the rim of the plate, if necessary cutting off any really big edges.
Preheat your oven to 375.

In a large bowl, whisk the eggs, then the sour cream, cream, and milk.  Stir in the asparagus, tomato pieces, scallions, dill, salt and pepper.  Pour this mixture into your pie shell.  Bake for 25 minutes or until center is set (insert a toothpick or cake tester, if it comes out clean, you're ready to go).

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