Asparagus Quiche

The eggs were slowly beaten into the still warm milk after it was scalded. I add spices to this mixture for even distribution.

1 pie crust, homemade is best but do what you will

a few strips of bacon, chopped into 1/2 inch pieces and fried pretty crisp, set aside

3-4 cloves garlic, roasted or fresh

1/4 to 1/2 cup onions chopped, I like green tops

2 cups milk scalded, and set aside to cool slightly

1/2 cup (or more) shredded mozzarella cheese

1/8 to 1/4 cup Parmesan cheese

3 or 4 eggs, depending on the size

asparagus, chopped into 1/2 to 3/ 4 inch pieces

Get the pie crust ready, pre-bake it for about 10 minutes in a hot oven. Set aside when done. Scald the milk. Prepare all the other ingredients.

Whisk the eggs well in a bowl ig enough to take all the milk also. Pour a tiny bit of the hot milk into the eggs and whisk. Continue adding small amounts of milk and mixing it until all of it has been added to the eggs.

Put the cheese in the pie shell, followed by the onions and garlic, then the onions and the asparagus.

Carefully pour the custard over all. Slip the dish into a preheated oven of 350 degrees and bake about one hour. It may take a bit longer. Test with a sharp knife. When the knife comes out clean it’s done.

I seasoned my quiche with a few grinds of black pepper and  a pinch of finely crushed red pepper flakes to give it some sparkle.

Recipe File

Easter Sunday, What’s Blooming?

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