Asparagus Quiche

Absolutely, here’s a full recipe for a delicious Asparagus Quiche:

Ingredients:

• For the Crust (optional):
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3-4 tablespoons ice water
• For the Filling:
  • 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 4-6 slices bacon, cooked and crumbled (optional)
  • 1 1/4 cups shredded Gruyere cheese (or any cheese you prefer)
  • 4 large eggs
  • 1 1/2 cups milk (whole milk or heavy cream for a richer quiche)
  • 1/2 teaspoon dried onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg (optional)

Instructions:

1. Make the crust (optional): If you prefer a homemade crust, preheat oven to 400°F (200°C). In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Stir in ice water, one tablespoon at a time, until the dough just comes together. Be careful not to overmix. Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie pan. Trim the edges and prick the bottom of the crust with a fork. Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool slightly.

2. Prepare the filling: Preheat oven to 375°F (190°C). While the crust cools (if using store-bought crust, preheat oven now), cook the asparagus in a large pot of boiling water for 2-3 minutes, or until tender-crisp. Drain and rinse under cold water to stop the cooking process. In a large bowl, whisk together eggs, milk, onion powder, salt, pepper, and nutmeg (if using).

3. Assemble the quiche: Layer the cooked asparagus (and crumbled bacon, if using) in the bottom of the pie crust. Sprinkle with shredded cheese. Pour the egg mixture over the top.

4. Bake: Bake the quiche for 45-50 minutes, or until the center is set and a knife inserted near the center comes out clean. The crust should be golden brown.

5. Serve: Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy warm or at room temperature.

Tips:

• For a richer quiche, use whole milk or heavy cream instead of milk in the filling.
• You can add other vegetables to the quiche, such as chopped onions, mushrooms, or spinach.
• If the edges of the crust start to brown too quickly, cover them with foil.
• Leftover quiche can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.