This pie takes full advantage of spring's bounty- a lot of asparagus and a little fresh sage! With its combination of milk, eggs, and cheese, quiche is calorie rich yet nutritious. Make it a little lighter by using skim milk or rush into decadence and replace half the milk with cream. And don't forget to serve with a side salad.
ingredients
- 1 10" Pie Crust, homemade or store bought
- 2 Tablespoons Butter
- 8 oz Asparagus, sliced with tough ends removed
- 8-10 oz (about 2 medium) Onions
- .3 Oz (8-10) Sage Leaves, thinly sliced
- 1 1/2 Cups Milk
- 4 Eggs
- 3 Grams (1/2 teaspoon) Table Salt, plus additional for sprinkling
- 2 Tablespoons White Flour
- Fresh Ground Black Pepper
- 4 oz Semi-hard Cheese, shredded
deviations & tips
- Try with swiss, cheddar, or gouda.
- For a more decadent dish, substitute 1/2 of the milk with half-n-half.
- Try with whole wheat crust!
the method
Pre-heat oven to 375 degrees. Press pie crust into 10" pie pan and set aside.
Melt butter in a medium skillet over medium heat. After butter melts, continue heating and swirling until brown. Be careful not to burn it.
Brown the butter.
Add asparagus and onions and saute for about 5-8 minutes until asparagus is tender yet still crisp. Add sage and saute for a few seconds until just wilted. Remove from heat. Sprinkle in a little salt to taste; the vegetables should taste properly seasoned on their own. Set aside.
Saute onions and asparagus.
In a large mixing bowl, whisk together milk, eggs, 1/2 teaspoon salt, flour, and black pepper until completely incorporated.
Spread cheese over bottom of crust. Arrange onions and asparagus on top. Carefully, pour milk mixture into pie pan. The mixture should settle into the crevices and self-level.
Bake for 40-45 minutes or until center is set and top is golden brown. Let cool for about 5-10 minutes before cutting.
Asparagus and Sage Quiche with Whole Wheat Crust.