(photo credit: k*sco studios)
i make this quiche every year when asparagus is available locally. i found the recipe in the Simply In Season Cookbook a few years ago, and it’s definitely tried & true. i always use fresh dill in mine. the recipe suggests swiss cheese, which i usually use, but this time i used white cheddar. still delish. perfect side for any spring dinner, or as brunch. i paired mine with grilled balsamic chicken breast. guaranteed to impress!***
asparagus quiche
3 eggs
1 c evaporated milk
1/4 tsp salt
1/4 tsp pepper
beat together and set aside.
1-1 1/2 c asparagus, cooked & chopped
1 c swiss cheese, shredded
1/2 c bacon, fried & crumbled
1/4 c green onion or onion, chopped
1 Tbsp fresh rosemary, chopped OR
1/4 c fresh dill, chopped
mix together, adding herbs to egg-milk mixture.
pour asparagus mixture into pie shell, then pour egg mixture on top of that. sprinkle more cheese on top. bake at 425 for 15 min. reduce heat to 350 and bake til browned on top and set in middle, another 25-30 min. allow to cool 10-15 min before cutting & serving.
