Asparagus Quiche

Asparagus Quiche is a yummy rich treat that works just as well for brunch, lunch or dinner. With the combination of eggs and asparagus, this quiche is a celebration of spring.It’s a superb, light Easter or Equinox meal that’s become a tradition in our house.

Served alongside Tomato Soup, a spring green salad tossed in a flavored balsamic vinegar, and fruit salad with a dash of ice cream, the meal turns into a feast.

If you prefer an even lighter version, for everyday fare, make a crustless version. In that case, mix the shredded Gruyere with the eggs before pouring into a greased pie pan.

1/2 Vidalia onion, chopped

1 bunch asparagus, sliced on a diagonal into bite-sized pieces

1/2 sweet red pepper, chopped

4 large eggs

1 cup milk

1 cup shredded Gruyere cheese

1 t freshly ground black pepper

Penzey’s Fox Point seasoning to taste

Herbes de Provence to taste

8 ” Pie crust — create your own from a trusted recipe or use a pre-made crust from the supermarket.

DIRECTIONS

Preheat oven to 350.

In skilled, melt butter. Add onion and cook until translucent.

Add asparagus and red pepper and cook about 6-8 min, until “crisp-tender.” Add seasonings as it cooks.

Sprinkle unbaked pie crust with cheese. This will keep the egg mixture from soaking into the crust.

Top cheese with asparagus mixture. Pour egg mixture over asparagus..

Bake in preheated oven for about 50-60 minutes, or until set. Place a  baking sheet on shelf below quiche to catch any spill-over while it’s baking.