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Monday, September 3, 2012

Asparagus Quiche












·         1 pound asparagus, chopped into small pieces ( I used frozen)

·         2 Tablespoons of finely chopped green onions

·         1 teaspoon oil

·         1 teaspoon lemon zest

·         2 (8 inch) unbaked pie shells

·         1 cup cream

·         4 eggs

·         Black pepper to taste

·         Red pepper to taste

·         8 ounces Gruyere, grated – best quality, no substitute


  1. Preheat oven to 375 degrees F. Place fresh asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. (If frozen, skip this step)
  2. Place green onion in skillet with tsp oil and sauté for one minute and set aside.
  3. Sprinkle onions and chopped asparagus into pie shells.
  4. In a bowl, beat together eggs, cream, lemon zest and peppers. Sprinkle Swiss cheese over asparagus. Pour egg mixture on top of cheese.
  5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

          I found a bag of asparagus and 2 pie shells in the freezer and worked up this lovely little quiche for lunch! Very tasty