I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? In a veiled attempt to get more home cooked meals I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
It is tradition in our family to always celebrate Easter with a brunch at my Mom’s house and each year she includes one of her fabulous quiche’s. If you’ve been reading for a while you know this is one of my favorite dishes she makes and I’m super excited to try this years asparagus and onion one. With asparagus being in season, this is a great way to take advantage of the sales we’ve been seeing a turn it in to a nice light meal.
Ingredients:
- 1 pie shell (I prefer Pillsbury’s)
- 1 yellow onion, chopped
- 1 lb. asparagus, woody ends broken off
- 3 tbsp unsalted butter
- 3 large eggs
- 1 cup half and half (can use fat-free if you like)
- 3/4 tsp sea salt, finely ground
- ½ tsp pepper, freshly ground
- ¾ cup shredded Gruyere cheese
- ½ cup finely grated Parmesan cheese
Partially bake the pie shell in a 10 inch pie plate or quiche pan (15 minutes at 400 degrees should do it). Set aside on a rack to cool. Turn your oven down to 375 degrees.
While the pie shell is baking, cut your asparagus spears (after the woody ends have been broken off) into ½ inch pieces, including the tips. Finely chop your onion as well.
Melt your butter in a large skillet and add the chopped onions, sauteing for about 3 minutes. Next add the asparagus pieces and sauté for another 3 minutes. Remove the onions and asparagus from the heat and set aside.
Next beat the eggs, half and half, salt and pepper together. Toss the Parmesan and Gruyere cheese together.
To assemble the quiche, sprinkle a handful of the cheeses over the bottom of the prebaked pie shell.
Next, spread the onions and asparagus over the cheese.
Sprinkle the remaining cheese over the asparagus onion mixture.
Now you’re ready to pour the egg and half and half mixture – slowly pour the custard mixture over the top of your cheese, asparagus and onion mixture. If there are any asparagus tips poking out, gently push them down into the custard. Bake on the center rack for 25 to 30 minutes, until the custard is set and the top is golden and slightly puffy.
Remove the pan and set on a cooling rack for 5 to 10 minutes.
Slice, serve and enjoy!