April 2021
Quiche is an impressive brunch dish, and it is surprisingly easy to make. This version takes advantage of fresh asparagus and is perfect for spring. You do not even have to fuss about making your own crust — simply pick up a premade frozen pie crust at the grocery store.
Ingredients
- 1 deep-dish 9-inch pie crust
- 10 medium asparagus spears
- 8 large eggs
- 1/2 cup half-and-half
- 1 cup crumbled feta cheese
- 1/4 cup basil leaves, torn
- 2-4 garlic cloves, minced
- 1/2 teaspoon salt
- Black pepper
Tools
- Fork
- Cutting board
- Knife
- Deep pie dish (if you didn’t buy a crust in an aluminum dish)
- Sheet pan
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Whisk
Instructions
1. Pre-bake the pie crust.
Heat the oven to 350 degrees. Slightly thaw the frozen pie crust. If you did not buy a crust in an aluminum dish, lay the pie crust in a deep 9-inch pie dish. Use a fork to poke the bottom and sides of the pie crust 5-10 times so that air does not get trapped under your crust and create bubbles. Bake for 10 minutes.
2. Prepare the quiche.
Snap off the woody ends of the asparagus spears, and then slice each one in half lengthwise. In a medium mixing bowl, beat the eggs and half-and-half. Add feta, basil, garlic cloves, salt and black pepper. Place the pre-baked pie crust in the pie dish on a sheet pan (to prevent spills in your oven). Lay half of the asparagus in the pre-baked pie crust. Pour the egg mixture over the asparagus. Lay the other half of the asparagus over the egg mixture.
3. Bake the quiche.
Place the filled quiche on the sheet pan in the oven. Bake for 40-45 minutes, until the filling does not jiggle when you shake it and the top is slightly brown. Let the quiche stand for at least 15 minutes before serving, so that it sets and is easier to cut.
4. Serve the quiche.
Cut the quiche into eight slices and serve. Garnish with extra basil or feta cheese, if you want.
Kids Can!
- Poke pie crust.
- Snap asparagus spears.
- Arrange asparagus on quiche.
- Pour egg filling.
