Hi! We are a family of 3 living on the Southside. This is our first year with the Southside CSA and so far we LOVE it!
We picked up asparagus from the Grieg Farm share and eggs the first week of distribution (can’t wait for the rest of the goodies to arrive in the coming weeks!). I decided to dash home and whipped up a springtime quiche!
As a busy mom, I tend to cook for ease and swiftness, as well as do some pantry or personal herb garden shopping to round out my ingredients….thus, I used a pre-made pie crust and cut parsley from my herb garden (grown your own! it’s so cheap and easy!) which saved me the time of running to the store.
I mixed up the first bunch of ingredients as per the recipe: heavy cream, eggs, white pepper, salt, & parsley. As a sleep deprived mom, I almost forgot to put in the eggs! Oops. But, thankfully, I caught the mistake.
Then I pricked the bottom of the quiche crust with a fork all over as per the recipe and poured 1/2 of the liquid mixture in. I baked this for about 7 mins at 425 degrees so it could set.
While it was baking, I sauteed the asparagus in some yummy buttah! til softened. I then lay the asparagus onto of the 1/2 cooked quiche in a bicycle spoke pattern (sorry I missed getting a pic of that), poured the rest of the liquid ingredients over the asparagus and topped with shredded gruyere (plus some dregs from my store bought shredded cheese bag–just to clean out the fridge). My dog was very attentive the whole time I was shredding the cheese.
Here are almost identical pics of the quiche going into the oven for the last time (approx 30 mins more to bake) and what it looked like when it came out, puffy and browned a bit. I used a silicon thingy around the edge of the pie crust to keep it from getting too brown in the oven. It didn’t work…but the crust was still edible (note to self about buying kitchen gadgets…foil might have worked better).
Here’s my little family checking out the fruits of my labor. They look happy about quiche for dinner!
Um, there’s no quiche left. It was a hit…super easy supper and even easier breakfast the next morning. Love that I didn’t have to create another meal the following day!
Btw, there was enough asparagus and eggs in the share to have made 2 more quiches for sure. So make and bake for your neighbor, or for hard-working Ryan who has been overseeing the distributions on Monday nights (thank you, Ryan for all you do for this CSA! and thank you to the partners in crime I’m sure you have as well!)
–Laura
Here’s the recipe for what I made (adapted from a foodnetwork.com recipe):
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh parsley leaves
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons butter
- 7 to 8 stalks asparagus, bottoms trimmed
- 1/2 cup grated Gruyere (and I threw in some other shredded cheeses I had as well)
Preheat the oven to 425 degrees F.
Prick the bottom of the pie shell liberally with a fork. Bake for 7 to 8 minutes, until the pie shell begins to feel firm.
Mix together eggs, heavy cream, parsley, salt, and white pepper in a medium size bowl. Chill for at least 30 minutes. Pour 1/2 of the egg mixture into the partially baked quiche crust. Bake until the filling begins to set; about 10 minutes
Melt butter in a medium size skillet over medium heat. Add the asparagus and cook until tender; about 4 to 6 minutes.
In the quiche pan arrange the asparagus like the spokes of a wheel. Pour the rest of the egg mixture over the asparagus. Sprinkle with Gruyere cheese Bake for about 30 minutes, until puffed and brown. Serve hot or at room temperature.
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