Real men definitely eat this quiche! 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.
This recipe was shared by a customer and is really amazing. The heart healthy olive oil and sea salt add a nice dimension to the lemon bars.
For the Crust:
- 1 ¼ cups organic non-bleached flour
- ¼ cup organic granulated sugar
- 3 tablespoons confectioner sugar, plus more for sprinkling
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon fine sea salt
- 10 tablespoons cold, unsalted butter, cut into cubes
For the Curd:
- 4 to 6 fresh, medium sized lemons
- 1 ½ cups/300 grams sugar
- 2 large eggs plus 3 yolks
- 1 ½ teaspoons cornstarch
- Pinch of fine sea salt
- 4 tablespoons/57 grams butter
- ¼ cup Fresh Harvest fruity and mild extra-virgin olive oil
- Confectioners’ sugar
- Flaky sea salt, for sprinkling
Heat oven to 325 degrees. Line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
For shortbread base, pulse together flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all, 30 to 35 minutes.
While the shortbread is baking, prepare the lemon curd:
Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice. In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars.
Sprinkle with confectioners’ sugar and flaky sea salt right before serving.