Farmer Kim brought some asparagus with the eggs yesterday, enough for me to make 2 asparagus dishes this week – yay! So I grabbed a few today to chop up, steam and put in a quiche.
Spinach crust? Yes, the crust is simply spinach, flour and wheat germ and it is a great crust for quiches such as broccoli and, in this case, asparagus. The crust and my general approach to quiches is based on Mollie Katzen’s quiche formula in the Enchanted Broccoli Forest cookbook.
We enjoyed our quiche with a salad made with the romaine from the garden. Things are finally starting to grow, late, but the greens all look very healthy.
Optional tasty additions could be 2 leeks, chopped fine and sauteed, or a non-vegetarian addition would be to cook a couple of slices of turkey bacon and add them in the layer with the asparagus.
Asparagus Quiche in a Spinach Crust
1 – 2 Tbsp Oil – Olive or Canola
10 oz spinach, finely chopped
3/4 tsp Kosher salt
3/4 cup flour
3/4 cup wheat germ
4 – 6 oz sharp cheddar cheese, shredded
8 – 10 stalks asparagus (from Farmer Kim)
3 eggs (from Farmer Kim)
1 cup milk
Freshly ground black pepper and Kosher salt
Preheat the oven to 375F. Oil a pie dish.
Heat the oil in a large skillet over medium-high heat. Add the spinach and salt and saute until the spinach is limp, just a minute or so. Remove from heat.
Add the flour and wheat germ and mix well. Press the mixture into the pie plate to form the crust. Bake for 15 minutes. You do not need to let the crust cool to assemble the quiche.
Sprinkle the cheese over the bottom of the pie plate. Layer the asparagus over the cheese.
Beat the eggs and milk in a bowl. Add pepper and salt to taste. Pour over the quiche.
Bake for 35-40 minutes. Let cool for at least 10 minutes.
The quiche can be served at any temperature. Enjoy!