Asparagus Quiche

Asparagus Quiche

My go to food. No Doubt about it. As you may already know I really, really love Quiche. It’s like a whole meal in one slice of egg and cheese drenched pie. What’s not to love?  So, earlier this week with the cooler weather (before the heat rolled in) I felt it very appropriate seeing I had some asparagus and enough eggs. Since I like a 10 egg Quiche I don’t always carry that many for just one dish. But, ta da……. here goes. I hope you enjoy.


1 1/2 cup flour

1/2 cup chilled unsalted butter

fresh thyme (Lemon preferably 2 tsp)

ice water for mixing (generally 1/2 cup)

salt and pepper

10 eggs

Asparagus Quiche

Asparagus Quiche

1/2 cup half and half

5 Asparagus, ends trimmed, sliced to 1/2″ in size

1/2  onion med sized, sautéed in olive oil

2 cups grated cheddar cheese

In a sauté pan, place chopped onions and oil and saute until sweet and transparent. Place aside to let cool down. In the meantime, Preheat oven to 350˚. In a food processor using your dough blade, add the flour, butter, thyme (Fresh is most preferred) salt and pepper. Pulse to blend. As ingredients start to blend together, begin pouring in the ice water slowly until the dough forms and the butter is well combined. This usually takes a few minutes. Place dough on a flour surface and roll out to the shape of your Quiche dish. Line the Quiche pan and place aside.

Beat together the eggs, add milk. Add the salt and pepper and the cooled onions and chopped asparagus. Line the bottom of the pan with about 1/2 cup of the grated cheddar cheese.  Then pour egg mixture into prepared Quiche pan. Top with the rest of the cheddar cheese. Cover dish with aluminum foil and bake for 55 minutes to an hour. Or

Asparagus Quiche

Asparagus Quiche

until the center is done. Let rest for 25-30 minutes before serving. Serves 8 regular slices or 6 large slices.

I like to serve my Quiche with a cold salad of fresh spinach and balsamic vinegar. It’s really a great meal for any time of day. Not just breakfast.

Wore some pearls, my Napa apron and listened to some Cassandra Wilson, “Belly of the Sun”  (One of my all time favorite singers!!) What is not to love about her?

Bon Appetit!