Monday, May 7, 2012

asparagus + goat cheese quiche

the mister was out of town this week. the lucky so and so went to san francisco for a work thing and so i was on my own for meals for a couple nights. 

i don't know about how things work in your house, but around here, when one of us is absent for dinner, the other takes full advantage of that and eats the stuff that we like (and the other isn't a fan of). for me, that means that when the mister is not here, i like to eat mushroom laden food, goat cheese, foods dotted with olives and quiche.

glorious, lovely, silky quiche.

i had some asparagus rolling around the crisper, left over from the huge bag i picked up at farmers market last weekend, and i had a craving for some crumbly, creamy goat cheese and so this just seemed like a perfect meal. and since he isn't a fan of quiche, i was able to freeze half of it for me to enjoy at a later date. 

paired with some fruit or berries for breakfast or a simple green salad (dressed with fresh lemon juice and a drizzle of olive oil) for lunch or dinner, quiche is my perfect meal.

asparagus + goat cheese quiche

4 eggs
1 1/4 cups whole milk or half n half or heavy cream
4 ounces goat cheese
1/2 yellow onion, diced
handful of asparagus (trimmed of tough, thick ends) cut into 2" pieces
salt + pepper
crust recipe via martha

make the crust and then let chill in the fridge for an hour. after the hour, roll the dough out and fit into a pie tin. poke holes in the base of the crust with a fork, all over, then lay a piece of tin foil or parchment paper inside the crust, and fill with dried beans to blind bake it. bake at 400 degrees for 7 minutes, then remove foil and beans and bake for another 4-5 minutes until just lightly golden brown. 

remove from oven and adjust oven to 350 degrees.

while the crust bakes, saute asparagus and onions in 1T olive oil, over medium heat, for about 7-8 minutes. let cool. in a large bowl, whisk together 4 eggs and 1 1/4 cups of half n half (or other dairy). season with 1/2 tsp salt and a few turns of freshly cracked pepper. add the cooled asparagus and onion and crumbled goat cheese. whisk to combine. pour into slightly cooled pie crust and bake at 350 for about 40-50 minutes, until set.

let cool for 10-15 minutes and dig in!

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