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Remember all that asparagus G came home with recently? Well, I realized that Gv had never had a quiche before and that if she liked it, it would be a great way to get some extra veggies in her belly first thing in the morning, rather than her usual requests of bread and butter, bread and cheese, bread and jam, bread and oh, yes, more bread, please...
So I came up with this asparagus quiche and, um, she not only liked it, she loved it -- and ate all but two small slices of it all herself, between breakfast and lunch that same day!
So two days later (there were still plenty of asparagus stalks left!) saw me making two more of these quiches, which G and I each got two pieces of, because she devoured those things even faster than the first one.
I think we've discovered her new favorite food...
So I came up with this asparagus quiche and, um, she not only liked it, she loved it -- and ate all but two small slices of it all herself, between breakfast and lunch that same day!
So two days later (there were still plenty of asparagus stalks left!) saw me making two more of these quiches, which G and I each got two pieces of, because she devoured those things even faster than the first one.
I think we've discovered her new favorite food...
What You Need
1 bunch asparagus, thick tips snapped off & then chopped into small pieces
1 diced onion
3 minced garlic cloves (although I used a full handful)
1 can coconut milk (or this stuff, which is great to cook with!)
salt & pepper
1/2-1 cup shredded cheese (Swiss is especially delicious - and I've even made this without the cheese before and that's good, too!)
For the Crust:
1 cup flour (I used whole wheat)
1/2 teaspoon salt
6 Tablespoons cold, cubed butter
4 Tablespoons ice cold water
What You Do
1. Cook your onion and garlic in a bit of oil until soft and then add in your asparagus and cook until it's as soft/done as you want.
2. While you're working on the filling, make your crust: Mix together the flour and salt, then cut in the butter until well incorporated and mixture looks like crumbs. I always use my (clean!) hands to do this step and it goes way faster than messing about with forks or pastry blenders. Add in the water a little at a time until the dough comes together (you might not use all of it). Roll dough out into a circle and press into your pie plate.
4. Reduce heat to 325 and bake another 45 minutes. Add some more shredded cheese to the top, if you'd like.
Have you ever made quiche with asparagus? I'd love to hear! Either leave a comment below or email me at lisahealy (at) outlook (dot) com.
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