Filled with cheese and asparagus, this dish is pretty easy and keeps well. Quiche is a savoury, open pastry crust with a filling of savoury custard with one or more of cheese, meat, seafood or vegetables.
- 2 tablespoons Fresh Harvest Butter Olive Oil
- 1 small bunch green onions, washed and sliced thinly
- Coarse salt and ground pepper (to taste) – optional
- 1 bunch (1 pound) asparagus, tough bottom ends removed (we usually cut about 2″ off the bottom), thinly sliced on the diagonal in 1/3” thickness
- 4 large eggs (farm fresh)
- 1 1/4 cups half-and-half
- Ground nutmeg (just a pinch)
- Your Favorite Pie Crust, fitted into a 9-inch pie plate
- 1 cup shredded Gruyere cheese (4 ounces)
Preheat oven to 350 degrees, with rack in lowest position.
In a large skillet, add Fresh Harvest Butter Olive Oil, green onions and asparagus; season with salt and pepper as desired. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
In a large bowl, whisk together eggs, half-and-half, ½ teaspoon salt, ½ teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet.
Sprinkle pie crust with cheese; top with asparagus mixture. Then pour egg mixture on top.
Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through.
Let stand 15 minutes before serving.