CRUSTLESS ASPARAGUS QUICHE

When spring comes my heart turns to asparagus.  We picked it on the ditch banks when I was a kid and I learned to love it, especially creamed on mashed potatoes.  But this Asparagus Quiche is a close second in my heart.  This year I found a quiche without the crust and thought I would give it a try because it is loaded with fat as it is and the crust makes it downright wicked.  I also changed the half and half to whole milk and actually didn't miss any of those fat grams.  

Crustless Asparagus Quiche

1.  Soften but don't melt 1 T. butter and rub it around the bottom and sides of a 10 inch pie pan.

2.  Spinkle with 1/2 C. of soft bread crumbs chopped in a processor.  You could probably use Panco.  Sometimes I put a layer of stiff crackers like Town House Pita for a bit more of a crust.  

3.  Grate 6 oz. Cheese.  I like Swiss in quiche but you could probably substitute others.  Sprinkle in the bottom and sides of the pan. 

4.  Add 4-5 slices of chopped bacon if desired.  Precooked works great here.

5.  Trim a bunch of asparagus (3-31/2 cups) into 2 inch pieces and steam for 1 or 2 minutes.  This is just a blanch as it will cook more in the oven.  Scatter over the cheese.

5.  Beat together 5 eggs, 1scant tsp. salt, 1/4 tsp. pepper and  2 C. Whole Mile (use half and half if desired)  Pour over the top.  Bake 350 for 30-40 minutes or until the center is set.  I usually cut a hole in a piece of foil to keep the edge from getting over brown.

 I didn't put the foil on soon enough for this and the edges got a little dark but it was still good.

The leftover pieces reheat beautifully in the microwave and taste even better the next day.

ASPARAGUS QUICHE

I love asparagus.  When spring comes I dream of picking fresh asparagus on the ditch banks in Green River, Utah.  We would pick bushels of it when I was a kid.  My mother made mashed potatoes with creamed asparagus on top.  The best comfort food ever. This Quiche is lovely! Pie crust should be made with butter not shortening.  This crust has a nice buttery flavor.  The addition of vegetable oil keeps it flaky.  You will want to use it for your fruit pies also. 

ASPARAGUS QUICHE

1 10 Inch pie crust unbaked
3 ½ C. Asparagus cut into 1 inch pieces, steamed for 2 minutes and drained
8 oz. Shredded Swiss cheese
8-10 slices crisp cooked bacon cut up (optional)
5 eggs
2 C. half and half
3/4 tsp. salt (only 1/2 tsp. if using bacon)
¼ tsp. pepper

Put the Swiss cheese in the bottom of the pie shell.  Sprinkle the bacon over the cheese and then the cooked asparagus.  Beat the eggs, cream, salt, pepper and a pinch of cayenne pepper (optional) Pour this over all and bake at 400 degrees for 15 minutes.  Lower the oven to 350 and bake for another 30-35 minutes.  Cover with foil the last 10 minutes if the crust is getting too brown.  Let sit for 10 minutes before serving.  Makes 8 good size pieces. 

Pie Crust for a 10 inch pie

Mix together until crumbly:
6 T. butter
1 C flour
½ tsp. salt

Stir the following  together until you have a smooth paste: 3 T. water, ¼ C flour 1 T. vegetable oil and 1 tsp. vinegar.  Pour over the butter mixture and roll together into a ball and knead 30 seconds or so.  Roll out to a generous 1 inch bigger than the pie plate so that you can fold under 1 inch around the top to make a chunky edge.