Asparagus Quiche

I get asked all the time 'what do you do with the chicken eggs?'. I tell people you just find ways to make things with them. You can also freeze them by cracking them, giving them a little stir, and then putting them in the freezer. But one of my favorite things to do is to make quiche. Y'all know by now how much I love to make pie crust (and pie) and quiche is like a pie except it's savory, rather than sweet. Anyway, I found myself with some asparagus recently and an overabundance of eggs, so I thought--asparagus and goat cheese quiche (no, I didn't make the goat cheese, sadly. Next time though. And if you want to know now to make goat cheese, you can find that here).

The Recipe

Asparagus & Goat Cheese Quiche
adapted from Kristine's Kitchen Blog

Ingredients
Crust:
for details on making a pie crust please see this post
Filling:
2 teaspoons olive oil
1 onion, chopped
1 pound asparagus
8 eggs, small
3/4 cup whole milk
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 ounces goat cheese

Instructions:
1. Make the crust following these instructions.
2. Preheat oven to 375 degrees F.
3. Trim the bottom ends off of the asparagus. Discard the bottom ends. Leave a few asparagus stalks whole for decorating and chop the rest of the asparagus into 1/2-inch pieces.
4. Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, 2-3 minutes. Add the asparagus and cook for 2-3 minutes more, until the asparagus is crisp-tender. Remove the pan from the heat.
5. To make the custard, in a medium bowl, whisk together the eggs, whole milk, salt and pepper.
6. Place asparagus and onion in the bottom of the pie crust. Crumble the goat cheese over the top of the vegetables. Pour the custard over the filling.
7. Bake quiche for 35-45 minutes, until the eggs are set in the center and a tester comes out mostly clean. Tent with foil if crust is browning too quickly.
7. Let quiche stand for 5 minutes before serving. Serve warm or at room temperature.

That's it friends! So easy and so good! I have swiss chard in the refrigerator from the garden. I think I'll make a swiss chard and cheddar quiche with all those eggs next.

'til next time
-k
xoxo