Wednesday, September 2, 2009
Asparagus quiche and some sweet redemption
I believe I have redeemed myself since the Alsatian Tart fiasco. Last night, determined to be successful with dessert, I whipped up a Peanut Butter Pie with Chocolate Shavings. Just the kind my mother used to make and trust me, that woman doesn't make any kind of low fat dessert! Here is a secret I'll reveal: I have always wanted to have a pie thrown in my face. It's true. I don't want it staged either. I want to ambushed with a Boston Cream or blueberry pie. Key Lime I don't care for, so don't ring on my door bell with that in hand. Last night's pie has definitely made it to my list of "acceptable pies to be thrown in my face". But...today is about my first letter A recipe.
I had a craving for a quiche last night. I love quiche on so many levels: it can be served for breakfast, it's great leftover and it's damn easy to put together. I opted for an asparagus quiche with tomatoes and a nice quirky addition of Tabasco sauce and Dijon mustard for a nice little kick. I'll be eating it for lunch today with a nice little spring salad. Don't forget to leave a comment here for a chance to win a funky apron! In your comment, let me know of something meatless that you like to eat. It's that simple.
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 medium tomato, chopped
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Dijon mustard
a few dashes of Tabasco sauce
1 (9 inch) unbaked pastry shell
1/2 cup half-and-half cream
In a skillet, saute onion in a little bit of butter or olive oil until browned;
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a steaming basket, cook all of the asparagus until crisp-tender; drain.
In a bowl, toss the onion, asparagus pieces, tomato, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs, cream, Dijon mustard and Tabasco sauce; pour over asparagus mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
Posted by Jane at 6:13 AM