Why Asparagus Quiche?
It just happens that eggs and asparagus are both in season in the spring, so it seems like a happy coincidence that they taste so wonderful together! Spinach quiche is also very appropriate for springtime; in the summer, we usually have zucchini or tomato quiche. By fall, the chickens have stopped laying so much, and we stop eating quiche until spring.
How to make Asparagus Quiche:
Preheat the oven to 400 F. Start by cooking the asparagus. You can use an asparagus steamer, or just cut the ends off about a third of the way up, throw them away, and throw the rest of the asparagus into boiling water for about five minutes. You’ll need one bunch of asparagus.
While the asparagus is cooking, make the crust. In a medium-sized mixing bowl, melt one stick of butter in the microwave. Take it out and add 1 1/2 cups of flour and mix. When it forms a dough, turn it out into a pie pan and push it around with the tips of your fingers until it forms a crust all over the bottom and sides of the pie pan. When the asparagus are done, chop them into one-inch pieces and arrange them on the bottom of the crust.
In the same bowl (no need to wash it), crack five eggs. Mix them, and add 1 1/2 cups of whole milk, a large pinch of kosher salt, and three tablespoons of flour. If you only have skim milk at your house, add a little Greek yogurt to make your quiche creamier. Mix and pour over the asparagus and crust. Bake about 45 minutes or until the quiche is set and not runny in the middle. Let it rest for five minutes outside the oven before serving. We usually have a green salad with quiche, or sauteed spinach.
Vegetarian or Vegan?
Asparagus quiche is vegetarian. It’s not vegan though.
Will it keep?
Yes, this quiche will be terrific cold or reheated for lunch the next day, and really for three or four days even.