By: Adapted from Willy Street Co-op’s Kitchen
A spring Deli favorite!
Serving: 1 Quiche
Ingredients
Custard Base:
- 1 Willy St. Co-op Frozen Pie Shell
- 4 eggs, large
- 1 c whole milk
- ½ tsp salt
- ½ tsp black pepper
Filling:
- ¼ lb asparagus spears
- ⅓ c yellow onion, or about half of a small onion, diced
- ⅛ lb each of provolone and mozzarella cheeses
- 2 tsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Preparation
Preheat the oven to 375°. Begin by preparing the veg for the filling. Wash the asparagus spears and remove the woody ½ -1” at the ends. If the spears are very thick, you may want to peel the last inch or so to remove the toughest outside layer. Cut the asparagus into ¾-1” pieces and toss with the onions, olive oil, salt and pepper, and spread in an even layer on a sheet pan. Roast the vegetables in the oven until the asparagus is just tender and everything is browning on the edges. Set this aside to cool while you whip the eggs very well and add the milk, salt, and pepper. Combine the vegetables with a little more than ⅔ of the cheese and about ⅓ cup of the custard and mix thoroughly. Pour some of the custard into the pie shell, about halfway up the side, and then put the filling mixture in and spread it around evenly. Place the pie pan onto a sheet pan and place in the oven before pouring the remaining custard into the pie shell and bake for 15 minutes, then reduce the heat to 350° and carefully rotate the pan 180 degrees and continue to bake for another 15-20 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Allow to rest 5-10 minutes before slicing and serving.
Notes
- The custard base can be used with any filling you would like to make a quiche: use cooked sausage, roasted potatoes, veggie based proteins, sauteed spinach or greens, caramelized onions, roasted tomatoes, apples, any kind of cheese, and I could go on.
- If you wish to par bake the pie shell before filling, either line it with parchment and fill with beans, or put a foil pie pan in the shell and bake for 10-12 minutes. Cool before using.
