Friday, June 4, 2010

Asparagus and Onion Quiche

We had some of Niall's students over (all male) so I decided to make chick food.  Quiche is girl food, right?  They serve it at showers, so it must be. The quiche filling was pretty good.  I'd use the recipe again.  It's based on one from The Sisters Cafe.


1 pie crust (for 9 inch plate)
10 spears of asparagus, washed and cut on the bias into 1/4 inch pieces
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon basil
3/4 cup single cream (similar to half and half)
3/4 cup milk (I used 2%)
3 eggs
1 1/2 cups grated cheese (I used mature cheddar) 
2 Tablespoons butter
salt and pepper

Preheat oven to 400 degrees.  Place the crust in the pie plate and flute around edge of pie crust. Line with paper and bake with beans. 

Bake for 7 minutes.  Remove the crust from the oven and lower the temperature to 375 degrees.

While the crust is cooking, heat the butter in a skillet and saute the onion over medium heat. After the onion begins to soften (3-4 minutes) add the asparagus and the garlic and continue to cook until asparagus softens.  (About 3 minutes.)  Remove from heat.

Spread the asparagus mixture in the bottom of pie crust.

Layer the grated cheeses on top of the asparagus mixture.

In a medium bowl whisk the eggs together then add cream, milk, salt and pepper.  Stir well. Pour the eggs over the cheese. 

Bake for 30-40 minutes (it was more like an hour in our oven...have I mentioned I can't figure it out?)  The center should be set and the top and crust should be golden.  A knife inserted into the filling should come out clean. Let stand 10-15 minutes before cutting.

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