Asparagus is one of my favorite vegetables. When it’s cooked well, it has a sweet taste like candy and a snappy crunch like no other. Truthfully, I get overjoyed thinking about it.
Speaking of overjoyed, I recently hit 1,000 fans on my Facebook page! I can’t thank you enough for the support you’ve shown this little blog of mine. It makes me want to celebrate!
When it comes to celebrations, most people would say that a cake is in order, but I’m going to twist things up and celebrate by sharing a recipe for my favorite veggie, in a pie form.
I’m sharing my recipe for asparagus quiche!
Truthfully, I find it sort of strange that I’m so into pie as an adult, because as a kid, I was definitely not into pie. Back
in the stone age when I was a kid, if someone had placed a slice of pie (be it savory or sweet) and a slice of cake in front of me, I would have plunged my fork straight into the chocolate ganache frosting on the cake.
Don’t get me wrong. I am not a cake snob. I love a banana split cake roll or a moist mocha cinnamon roll pound cake as much as the next girl. But lately, I’d rather stuff my pie hole with… well, pie! And asparagus quiche is definitely a pie, although it’s a savory egg pie instead of a sweet pie.
I love sweet dessert pies like cherry (with a big scoop of ice cream, please!) or chocolate silk, but seriously… What’s not to love about fluffy eggs and cheese combined with just about any filling you could want, all nestled into a tender, flaky crust?
If you’ve never tried quiche (or even if you have!), I hope you’ll give this cheesy asparagus quiche a try.
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- 1 unbaked pie shell (9 inches)
- 1/2 pound fresh asparagus, trimmed
- 2 scallions, thinly sliced
- 1 Tablespoon all-purpose flour
- 2 cups shredded Gruyere cheese
- 3 eggs, beaten
- 1 cup half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon basil
- 1/8 teaspoon cayenne pepper
- Preheat oven to 425° F. and also bring a large pot of water to a full, rolling boil over high heat.
- Bake crust in oven for 7 minutes. Remove from oven and set aside; Reduce oven temperature to 350° F.
- Meanwhile, blanch asparagus spears by cooking them in the boiling water for 3 minutes. While asparagus cooks, prepare an ice water bath. After 3 minutes, plunge asparagus into an ice water bath to stop the cooking. Drain in a colander and and cool.
- Cut the asparagus into pieces about 1/2 inch long.
- Combine the asparagus pieces and onions in a bowl; add flour and toss. Pour into crust; sprinkle with cheese.
- Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture.
- Bake at 325° for 30-35 minutes, or until a knife inserted near the center comes out clean.
- Let quiche stand for 10 minutes before cutting.
Recipe adapted from Taste of Home| [http://www.tasteofhome.com/Recipes/Asparagus-Quiche]
|Serving Size||1 slice|
|Amount Per Serving||As Served|
|Calories 2494kcal Calories from fat 1518|
|% Daily Value|
|Total Fat 169g||260%|
|Saturated Fat 84g||420%|
|Dietary Fiber 10g||40%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!