April 25, 2015

Chive, Swiss and Sauteed Asparagus Quiche

It's the weekend!!

I enjoy having a special breakfast/brunch on weekend mornings... There's something wonderful about waking up, and being able to take your time making something delicious to start off a couple of days of fun and relaxation- or full of weekend getting things done.

This quiche is somewhat of a departure from my typical weekend breakfast of fancied up pancakes, and when paired with some fresh fruit, and a hot cup of coffee it makes a great main dish for breakfast or brunch.

Using a store-bought pie crust makes it relatively quick to put together (c'mon it's nice to sleep in a little), so that making breakfast doesn't turn into an all-day ordeal, and you can get to the fun part. The half and half makes the eggs nice and velvety, and the chives provide a light onion flavor that really lets the fresh asparagus stand out.

Chive, Swiss and Sauteed Asparagus Quiche
Serves 6

1 store-bought pie crust, (I use Pillsbury)
1 tbsp butter
1 bunch asparagus, trimmed and sliced into 1/4in pieces
4 large eggs
3/4 cup half and half
1/2 cup lowfat milk
1 cup shredded Swiss cheese
1/2 bunch chives, minced
Kosher salt and fresh black pepper
Pinch of ground nutmeg

Place oven rack in lowest position, and preheat oven to 350 degrees. Place butter in large skillet over medium heat. Once butter has melted, add asparagus, season lightly with salt and pepper. Cook, stirring occasionally, until asparagus is tender, about 7 minutes. Remove asparagus from pan, and set aside to cool. In a large bowl, whisk together eggs, half and half, milk, 1/2 tsp salt and pepper, chives, and nutmeg. Place pie crust into pie plate and set plate onto a baking sheet. Sprinkle cheese into bottom of crust, top evenly with asparagus mixture. Gently pour egg mixture overtop, and place into the oven to bake for 50-60 minutes- until the quiche is just set. Rotate pan halfway through cooking, and cover crust with aluminum foil if browning too quickly. Let quiche stand 15 minutes before serving.


Notes on this recipe: One of the wonderful things about quiche is its versatility! If you don't care for asparagus, feel free to replace it with broccoli, spinach, mushrooms, a mix of onions/peppers, or anything else you can think of. For a meatier version, try breakfast sausage/peppers/onions; ham/swiss; bacon/swiss (Quiche Lorraine); ham/onions/peppers/cheese... your only limitation is your imagination. (Use fully-cooked meats.)

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