May is the month of asparagus.
Suddenly, the only things you can order at restauraunts seem to be asparagus soup, asparagus frittata, grilled asparagus… you get the picture. The farmer’s market has been inundated with this stuff, and at $2.00/lb at the grocery, it is a steal. Greed made me pick up a couple of pounds of this at the farmer’s market and in no time, I’d gotten really tired of eating it grilled (which I’ve done at every meal daily since purchasing it).
My friend Jeremy agreed to drive me to the airport Saturday at 6 am (I’m going to Texas for 2 weeks)
As a way of thanking him, I invited him for dinner and decided to use the leftover asparagus to make a quiche. While I was in France, I lived off of quiche, tarte flambees, and crepes. I had forgotten how great of a dish it is when you need to ‘clean out’ the fridge. Since I’m leaving for two weeks, I’ve got to eat up all the food in my fridge in the next week. With a few simple ingredients, I’ve suddenly got a meal for 2 and a few lunches to take to school this week.
Gruyere is the strongest tasting cheese I’m able to enjoy. Even the thought of stronger cheeses (i.e. melted muenster cheese) makes me gag. I decided to use gruyere to give the quiche some flavor, but milder cheeses such as cheddar or Swiss could also be used.
2 tablespoons butter
1 lb. (1 bunch) asparagus sliced on a diagonal
1/2 cup of broccoli (I had this lying around, but leeks, haricot verts or other veggies can be used)
4 eggs beaten
1/2 cup milk
1 cup gruyere (or other finely shredded cheese)
1 whole wheat pie crust
1 tsp salt
2 tsp pepper
* Preheat oven to 350F
* Saute the broccoli and asparagus along with the butter until they are tender (about 8 minutes). Allow this mixture to cool completely.
* In a separate bowl, prepare the egg mixture. Mix 4 beaten eggs with 1/2 cup of gruyere, 1/2 cup of milk, salt, and pepper.
*Add 1/4 c of the remaining gruyere to the bottom of the pie crust.
* Pour cooled asparagus mixture over the gruyere topped pie crust and then add egg mixture.
* Add remaining gruyere to the top of the quiche and add sliced tomatoes for garnish