Seasonal Potluck: Asparagus Quiche

I had every intention of making my final Seasonal Potluck asparagus post something completely different.  However, I was inspired by my Potluck partner Betsy’s recent quiche post, and had an overwhelming urge to make one of my own.  And isn’t that what food blogging is all about?  To inspire each other to cook, and inspire each other to create new dishes?  I think so.  I had most of the ingredients on hand, and then a few extras I thought would compliment the vegetables already in the recipe.  Quiche is such a great dish because you can enjoy it hot or at room temperature.  And it can really be served for any meal of the day!  It also freezes well.  So if you’re usually cooking for two like I am, you can be assured that the leftovers will keep.  This wraps up Asparagus month for our Seasonal Potluck.  Looking forward to June’s featured ingredient: STRAWBERRIES!  And don’t forget to link up your recipes to share here.

Spring Asparagus Quiche, inspired by Betsy Life

  • 1 tablespoon butter
  • 1 leek (white and light green parts only), halved and thinly sliced, then well washed
  • Coarse salt and ground pepper
  • 1/2 bunch (about 1/2 pound) asparagus, tough ends removed, thinly sliced on the diagonal
  • 1 Yukon Gold Potato, thinly sliced
  • 4 slices bacon
  • 4 large eggs
  • 1 1/4 cups half-and-half
  • Ground nutmeg
  • Martha Stewart’s Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
  • 1 cup shredded Parmesan cheese (4 ounces)

Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, cook bacon to desired crispness.  Set aside on a paper towel lined plate.  Crumble into pieces once cooled.  Reserve bacon grease in pan and add potato slices, cook for a few minutes, browning on both sides.  Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; layer potatoes and vegetable mixture, top with crumbled bacon. 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.

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  1. Pingback: THE SECRET RECIPE CLUB: ASPARAGUS QUICHE | Bewitching Kitchen

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