This recipe is the first of our survivalist series, aka how to cook healthy and tasty food using a maximum of pantry items and a minimum of fresh ingredients. This asparagus quiche recipe is one of my classics. You will find an alternative one with kale and feta on this blog. Another option is to make a mushroom quiche, in which case you will replace the boiled asparagus with sliced mushrooms that are first browned in a pan with butter (make sure all the water has evaporated).
Ingredients (serves 4):
1 pastry sheet, defrozen - I recommend Pepperidge Farm puff pastry sheets
1 tsp butter
1 bunch of fresh asparagus, hard end cut off, sliced in 1/2 inches
1/2 cup shredded cheese (Jarlsberg or cheddar)
5 large eggs
1/2 cup creme fraiche (alternatively use heavy whipping cream)
Butter a pie dish and spread the pastry sheet onto the dish. Poke small holes in the pastry sheet with a fork. Bring salted water to a boil, add asparagus slices and cook for about 5 minutes, until tender. Drain and let it cool down a little. In the meantime, beat the eggs and creme fraiche
in a large bowl, season with salt and pepper, and add the shredded
cheese. Spread out the asparagus on the pastry sheet. Add
the eggs and creme fraiche mixture. Bake in the oven for 30 minutes,
until the tart gets a golden color.
Serve with a fresh salad and vinaigrette dressing.
Serve with a fresh salad and vinaigrette dressing.
