I come bearing gifts.
Well really just the one, but it’s a good one. A classic if you will, an oldie but a goodie. Something I haven’t shared in years, yes years, despite quiches being my most popular recipes on the blog here. Clearly I tend to do my own thing, regardless of what appeals to the general populous. I’m not a big fan of following the herd simply because the sheep in front of me has a lovely backside, although it was the Hubby’s taut derriere which caught my eye many moons ago.
In any event, my gift today is this Asparagus Asiago and Spring Onion Quiche recipe, which does require a smidge of labor, especially if you want to ingest it, and I’ll be the first person to tell you, you want some of this in your mouth. It is 100% worth the small time investment, which goes down quite lovely when paired with a glass of white wine.
Unless of course you’d like me to come to your house and whip up this quiche, although we’d have to make arrangements regarding my travel expenses. I will warn you, this includes my massage therapist who must be with me at all times these days. So you’ll need room for me, the Unborn Child and the Woman who Rubs My Bits and Bobs. We’re an entourage now, my masseuse just doesn’t know it yet. As soon as I make good on that drink offer, I’m sure she’ll be putty in my hands, even though I’m the one melting under her grip. Also, it’s gonna have to be some drink. Is absinthe legal these days?
Let’s talk quiche.
Considering it’s the topic of today’s post, it makes more sense to delve into its magical, rich and rewarding buttery layers, minus the actual butter because this recipe doesn’t need it to thrive. It does that all on its own.
Let me start by saying, I find quiches to be remarkably easy to make. It’s a few simple steps, yet nets a glorious and often fancy looking aftermath. It gives off the I’ve been slaving in the kitchen all day vibe, without the actual physical labor or heavy time investment. Also, if you really wanted to, you could break the prep work up and do it over the course of a couple days or simply make it all in own shot. I’ve gone both ways before; with quiches that is.
This quiche combines some of my favorite things: asparagus, Asiago cheese, and spring onions. This time of year, I can’t get enough of this tender, yet delightful green veggie, which pairs so lovely with the nutty and bold flavors of Asiago cheese. The spring onions add a touch of whimsy and a taste of flavor. The texture is divine as each bite melts in your mouth more than the last.
Tempting, tantalizing, and tasty, this Asparagus, Asiago and Spring Onion Quiche is a welcome addition to your table and one you don’t want to miss.
- 1 Quiche Crust (http://www.food.com/recipe/quick-n-easy-quiche-crust-18185) or premade, but this is the easiest crust recipe ever, so you should just make it. I promise; you can’t mess this up.
- 2 Tbsp. Olive Oil
- 1 small yellow Onion, diced (about 1/3 to 1/2 a cup)
- 2 cloves Garlic, minced
- 1 bunch of Asparagus, chopped into half inch piece (about 3 cups), reserving 6 two inch tips
- 1 cup unsweetened Original Almond Milk or milk of choice
- 4 large Eggs
- 1/2 tsp. Salt
- 1/2 tsp Dry Mustard
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 2 tsps. Dried Chives
- 2 Green (Spring) Onions white and green parts, diced (approximately half a cup)
- 1 cup Asiago Cheese
- Preheat oven to 350.
- Make quiche crust (or use premade). This crust can be prepared ahead of time. It’s four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved just your nimble little fingers, and don’t worry if you leave imprints. It will be covered with filling and no one will be the wiser. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes. I do the latter because I like my crust to be a bit more crispy. Quiche Crust Recipe: http://www.food.com/recipe/quick-n-easy-quiche-crust-18185
- In medium skillet, add 2 Tbsp. olive oil over and warm up on medium to medium high heat. Once warmed, add diced onions and cook until just starting to turn translucent, about 6 minutes. Add minced garlic and let cook for one minute longer. Add diced asparagus, reserving 6 two inch tips for later, a simple twist of salt and a sprinkle of pepper and cook until bright green about 5 minutes. Remove from heat and let rest.
- While the above is resting, whisk together eggs, milk and spices from the salt through to the spring onions into a small bowl or directly in a four cup measuring cup.
- Add the sautéed asparagus, onions, and garlic to the prepared quiche crust. Top with Asiago cheese. Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover the veggies. Lay 6 remaining asparagus tips in the middle center of the quiche in a pinwheel pattern.
- Bake in 350 degree oven until top just starts to turn golden brown, about 40 to 50 minutes.
- If making ahead: prepare quiche crust, press into pan, cover and refrigerate. You can also cook the veggies, put in a Tupperware and refrigerate. Then when you are ready to make it, all you have to do is whisk your eggs, milk and spices and assemble. Easy-peasy.
What’s your take on quiche? Have you ever made one before? Do you think they’re easy to make too?