Sunday, March 20, 2016

The Wait is Over

Spring Has Sprung 
Ever Ready Spring Feature This Week : Asparagus


This succulent, savory vegetable contains a stimulating blend of nutrients, making this a fantastic food for your health. Whether it's grilled, roasted, or baked, asparagus is a refreshing way to add flavor and nutrients to any meal. And with so many ways to prepare asparagus, the variety of recipes seems endless. This tender veggie adds sophistication as a side dish, an appetizer, or part of your main course. 
A family favorite-Ham and Asparagus Quiche
Cook's notes: I started with a basic recipe from Midwest Living April 2014 and went from there. I substituted white cheddar for the yellow cheddar cheese but Swiss cheese can also be used.  Torn spinach leaves (1/2 cup) can be substituted for ham cubes and the quiche makes a great vegetarian meal. Recipes makes 2 small quiches.
Ingredients:

  • 1 package Pillsbury rolled refrigerated pie crusts (2 in a box)
  • 1 tsp. each dried parsley flakes, dry mustard and herbes de Provence
  • 3/4 cup diced ham
  • 6 oz. asparagus spears cut in 2 inch lengths
  • 1/2 cup green onions or leeks
  • 2 cups grated sharp white cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 6 large eggs
  • 1 cup heavy cream 
  • 1/2 cup half and half
  • 1 tsp. Dijon mustard
Directions:
  • Let pie crust stand at room temperature for 20 minutes.
  • Preheat oven to 425 degrees and place each pie crust in a pie pan, crimp edges.
  • Line pastry shell with 2 sheets of foil (blind baking) overlap the foil so edges will extend over the pie pan.
  • Bake for 8 minutes, remove foil and bake 3 minutes more. 
  • Mix in a blender eggs, cream, half and half and spices.
  • Bring salted water to a boil, add asparagus, boil 1 minute. drain and pat dry. 
  • Brush bottom crusts with Dijon mustard.
  • Divide the cheddar cheese and Parmesan cheese between both pie pans.
  • Divide the onion, ham and chopped asparagus spears between two pans
  • Tear foil strips and place around the outside edges of each pan to avoid over browning.
  • Divide filling and slowly pour into prepared pie pans.
  • Bake at 425 degrees for 15 minutes, reduce to 300 degrees and bake 30 minutes more.
  • Let stand 10 minutes before serving.
  • Freeze the extra cooled quiche.

1 comment:

  1. Sounds like a delicious recipe. Now if only I could convince my husband to eat asparagus.

    ReplyDelete