Spring is my favorite time of the year - culinary-wise. I always get so excited about all the fresh new produce of the season. Living in a place with four seasons and trying to stick to in-season products as much as I can, winter months don't come with a lot of excitement for me. My CSA is loaded mainly with potatoes, other root vegetables and apples, but that's pretty much it. Ok for while, but once the first rhubarb, strawberries and asparagus appear, I am so happy and can't stop making things with these Spring stars.
This asparagus quiche is one of my favorite.
- your favorite kind of puff-pastry, pie or quiche dough (as a busy working mom, it's all about shortcuts for me whenever I feel it's not too big a compromise - pie and quiche doughs are one thing where I happily rely on good store-bough brands, but feel free to make your own dough)
- 750g (about 1.5 lbs.) green asparagus
- a small soft cheese, such as brie or camembert
- 3 eggs
- 300ml (1.25 cups) cream
- salt, nutmeg, thyme for seasoning
- a handful of pine nuts
1. Preheat oven to 200-220°C (about 400°F).
2. Chop asparagus into 1-inch pieces, discarding the rough ends. In a medium-sized pot filled with salted water cook asparagus al dente, about 5 minutes. Rinse with cold water.
3. Place dough into a baking pan (greased or lined with parchment paper). Add slices of cheese, then asparagus.
4. Mix eggs, cream, salt (to your taste), nutmeg (about 1/4 tsp.), thyme (about 1 tbsp. or more if you like, use fresh or dried thyme) over asparagus.
5. Sprinkle nuts on top.
6. Bake for 30-40 minutes.
Great with a nice salad!