Quiche (eg asparagus)

NOTES

1. This recipe is based on a combination of two recipes from AllRecipes.com, a ham and cheese quiche that uses less cheese and fewer eggs; and another one that wasn't bookmarked and has since been forgotten.

2. Quiche crust is based on this one from Cooks of Crocus Hill, minus the sugar.

3. Experiment with adding mushroom, onion:  Begin with sautéeing mushrooms first; then add chopped onion; then add asparagus (or substitute spinach) to take on other flavors (look for mushroom quiche to get ideas)

4. April 2020: Avoid using "convection bake" (it cooked the top but not the innards).

5. Unless using a smaller pie plate, original amounts are in parentheses and preferred amounts are listed below.

6. The nutrition information doesn't include the pie crust.

 

7. This recipe is a bit different from our spinach quiche.

INGREDIENTS for quiche filling

3-4 cups finely grated gruyere cheese (2 cups)
2 Tbl flour (4 tsp)
1-1/2 cup of raw vegetables (asparagus, onion, mushroom (6 large ones), spinach, etc) (3/4 cup)
5 eggs (3 eggs)
1-1/2 cups cream (1 cup)
1/2 tsp salt (1/4 to 1/2 tsp)
up to 1/4 tsp pepper
1/2 tsp ground mustard (1/4 tsp)
1-2 tsp Worcestershire sauce (optional; 1/2-1 tsp)


PREPARATION

1. Prepare one quiche crust, rolling it out and laying it on the pie plate/quiche dish (see Notes).

2. Oven to 375, rack to middle or upper middle of oven.

3. Prepare a total of about 1 cup (1/2 cup) of any vegetables you are using.  (If using asparagus, cut a few stalks into pieces no smaller than 1/2", sautee in skillet for a few minutes but don't cook all the way through.)  Set aside.

4. While vegetables are sautéeing, in a medium bowl, grate the cheese and coat with flour.  

5. Spread the cheese and flour mixture on the prepared crust. Reserve the bowl.

6. Add the sautéed vegetables on top of the cheese mixture.

7. In the reserved bowl, combine eggs, cream, salt, pepper, and mustard powder.

7. Pour egg mixture over vegetables and cheese.

8. Put foil or silicone protectors around edges of crust. Do this *before* putting it in the oven.

9. Bake at 375, directly on the oven rack, for about 60 minutes (45 mins), until crust is golden and center of quiche is set.