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.

EASTER BRUNCH RECIPES & IDEAS

My son Ian came for Spring break from school in Portland Oregon and since he was leaving before Easter I had a brunch for him before he left.   I filled my DIY  (which I learned stands for "do it yourself") serving platters with fresh fruit and then I have included recipes for some of the things I served.

After buying some fun yellow plates at the Dollar store I noticed that the matching bowls were quite tall and I wanted to make some serving plates for elevation.  The Dollar store also had green plates and bowls so I made two, gluing the bottom of the bowl to the bottom of the plate with a generous amount of epoxy glue.  I also made a red one from Wallmart because they have tall bowls in their open stock dishes.  They have lots of different colors.  The plates there are $2 and the bowls a dollar I think.

I served my favorite brunch dish Asparagus Quiche  I made half with bacon and half without.

I served Nutella French Toast  with a Buttermilk Carmel Syrup, which is heavenly to my taste buds.

This has always been a favorite with my family, Dutch Pancakes.  I served it with fresh strawberries and whipped cream or a Buttermilk Carmel Syrup recipe to follow.

DUTCH PANCAKES -  In an extra large baking dish (bigger than 9x13)  put 1/3 butter and set into a 425 degree oven to melt.  (don't burn, have all your ingredients ready to blend before you put the butter in the oven)  In a blender put 1 1/2 C. of whole milk or 1 1/4 C. milk and 1/4 C. cream.  (Low fat milk is also fine)  Add 6 large eggs and blend a little.  Add 1 1/2 C. flour  and 1/4 tsp. salt and blend for 30 seconds.  Pour into the hot dish and bake for 15-20 minutes until cooked through and brown.  Be sure to let everyone see it before it deflates, so beautiful!  Cut into pie wedges.  It serves 4-6 generous servings or 8 if you have other food.

BUTTERMILK CARMEL SYRUP -  I wanted a little syrup for the Nutella French Toast and the Dutch Pancakes for those that don't like strawberries (like my husband) so I tried this from Pinterest
It comes together very quickly.  This is my Version. In a large saucepan add:
1/4 C. butter and stir on medium heat until it browns a little then add:
1 1/2 C. buttermilk
1 C. of granulated sugar
1 C. brown sugar
1 T. corn syrup (in case it wants to go to sugar in the refrigerator)
Bring to a boil and boil 1 minute.  Remove from heat and add 1/4 tsp. baking soda and 1 tsp. vanilla.  I added a T. of dark rum also.   We loved this sauce and I can see it on bread pudding, fresh apple cake, ice cream and lots of other things. I can also see me eating this out of the jar for lunch.

 CURRIED DEVILED EGGS - This is my favorite deviled eggs.  Bring 6 eggs to boil.  Turn off the heat and let sit for 12 minutes.  Drain and cool with ice and water if needed quickly.  Peel and slice in two and remove the yolks.  Finely chop 1 smalish stalk of celery and add to the yolks with 3-4 T.  mayonnaise, 1/4 tsp. curry powder and salt and pepper to taste.  Very easy.  Add a little more curry if you wish.  I like a mild curry taste.  

I Served these Strawberry Bannana Muffins at last year's Easter Brunch.