12620 Asparagus-Cheddar Quiche Makes one 9-inch single-crust pie Wed Aug 06 07:38:00 -0700 2008 Wed Jul 08 16:37:11 -0700 2009 Licensed http://www.chow.com/recipes/12620 Wed, 08 Jul 2009 23:37:11 GMT This is a light luncheon quiche to showcase the pencil-thin new spring asparagus.

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  • Blanch the asparagus in salted boiling water until tender. Drain it and shock it in cold water to stop the cooking process. Set aside to cool and dry off.
  • Melt the butter in a medium skillet and sauté the onions until golden; remove from the heat. Whisk together the cream, eggs, salt, pepper, and nutmeg in a medium bowl and add the onions.
  • Preheat the oven to 350°F.
  • Line up the asparagus by the tips and cut off the tips whole. Slice the rest of the stalks into ¼-inch pieces. Put the asparagus in the bowl with the eggs and 1½ cups of the cheese. Mix well and pour into the pie shell. Arrange the tips concentrically on top and sprinkle with the remaining ½ cup cheese.
  • Bake on a lipped baking sheet for about 30 minutes, or until the center is set and jiggles slightly when shaken gently. Do not overbake.
  • Cool the quiche on a cooling rack for at least 20 minutes before cutting. Serve warm or at room temperature. Store covered in the refrigerator for up to 2 days.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 45 Breakfast/Brunch Pastry for a 9-inch single-crust pie, par-baked and cooled in pie tin, such as Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), or Bread Crumb Crust (page 43)

    ]]>     95 1½ pounds asparagus, root ends snapped off

    ]]>     1½ tablespoons unsalted butter

    ]]>     54 1½ cups finely diced yellow onions

    ]]>     1 cup heavy cream

    ]]>     2 large eggs, lightly beaten

    ]]>     301 1 teaspoon salt

    ]]>     305 ½ teaspoon freshly ground black pepper

    ]]>     308 Pinch ground nutmeg

    ]]>     2 cups grated sharp white Cheddar cheese, divided

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