Mooching off my the Williams, is one of my favorite pastimes. Their garden is a couple years older than mine, and that means they have asparagus. I planted mine this year and it needs one season to root down before a harvest. Fresh asparagus is incomparable to store bought competitors. It's much more tender, moister, and has a sweet flavor that is simply delectable. I am notorious for inviting Julia over in the early springtime for dinner and casually stating she can bring a vegetable.
Diabolical, I know. I'm a veggie-stealing master mind.
(It's not the most photogenic vegetable.)
This week she was generous enough to leave a full two pounds on my front porch. Let the recipe games begin. I tried to think of a recipe that my family could eat on for several meals. Out came the idea for a quiche.
Looking for dinner or lunch? Add roasted potatoes or a salad. Need a quick breakfast? Add fruit for a nice change up!!
Unfortunately, the quiche didn't survive one meal. Second helpings for all three of my Howard boys decimated my leftover plans. But that is only a testament to how amazing the asparagus WAS.
Shallots, garlic, bacon, parmesan, and fresh herbs (strait out of the garden) accompany the asparagus in this egg pie (as William so astutely called it). Shallots are basically a small mild onion. Their flavor is subtle so it doesn't overpower the asparagus.
The only ingredient that you might be inclined to leave out is ground mustard. However, it doesn't leave one's pallet with the notes of mustard and bologna sandwiches. It's enough to brighten the quiche a bit but not to over power it. I highly recommend add in this obscure spice.
Bacon, Shallot, and Asparagus Quiche
Bakes at 400
Yields 8 servings
Time to prepare is 1 hour
1 pound of asparagus, trimmed and cut into one inch pieces, except for one single spear
8 slices of thick cut bacon, diced
1 shallot, diced
1 tablespoon of fresh garlic, minced
1 tablespoon of fresh parsley, minced
1 tablespoon of fresh chives, minced
5 large eggs
3/4 cup of whole milk, or milk alternative (unflavored and unsweetened almond or oat would be best)
1 teaspoon of ground mustard (the dry spice)
1 teaspoon of freshly cracked pepper
3/4 teaspoon of salt
1 9 inch pie crust shell, unbaked
1/2 cup of parmesan cheese, shredded
Preheat the oven to 400.
Take the single spear of asperagus and make ribbons with a vegetable peeler. Set to the side.
In a skillet, cook the diced bacon until all sides are crispy and brown. Remove the bacon from the pan and let it cool. (Try not to eat it.)
In a large bowl whip together the eggs, milk, fresh herbs, minced garlic, and all of the spices until the mixture is one consistency.
In the pie crust, arrange the bacon, cut asparagus spears (not the ribbons), and diced shallots. Then pour the egg mixture into the pie pan over the other ingredients. Arrange the asparagus ribbons over the top.
Bake in the oven for about 35-45 minutes or until the quiche is set in the middle. (To test this, carefully jiggle the pan. If it's set, the middle will not wobble.)
Sprinkle the parmesan shreds on top and wait about 5 minutes to cut.