You totally already knew this was coming right? I'm on a little bit of quiche kick lately. National egg day is on June 3rd... and I'm simply getting a head start. This has absolutely noooothing to do with the fact that I have been pining over the darn things day and night. I'm simply being practical =)
Fluffy Asparagus + Feta Quiche
[makes one 9-inch or 4 minis and serves 4-5]what's in it?
4-6 stalks of asparagus
2 cloves of garlic, minced
1/3 - 2/3 cup crumbled feta cheese [grab a little extra to garnish!]
2/3 cup half and half
S+P, to taste
uber easy crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup oil [olive, grape seed, etc...]
1/4 cup ice cold water
the mini tart pans came in a 6pk from bed bath and beyond - Love them so!
To make the crust, first mix the flour and salt with fork. In a separate bowl, beat the oil and water with a whisk or fork to thicken. Pour into flour and mix gently with a fork. [just til mixed, don't overwork it] Divide dough into 4 equal parts and press each flat on a solid surface. You'll want to press the dough super thin so it comes out flaky and magical. Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper. Making one big quiche instead? Press the dough into a 9-10 inch pie dish. Preheat oven to 350F and start quiche filling.
Next start on your asparagus. Trim the ends and blanch in a thin layer of boiling water for about a minute or so, just long enough to turn the stalks bright green and tender. Immediately plunge the spears in an ice bath or rinse with super cold water to halt the cooking process [no soggy spears here!] Slice the spears into thin diagonal cuts... or pretty much any way you feel like slicing them! Just not super thick. Beat the eggs until the yolks and whites are incorporated and add your half and half. Add a little S+P to taste. Top the crust with minced garlic, veggies, and feta and pour in egg mixture. Bake at 350F for 30-35 minutes.
Crumble a little feta on top and serve. If you're feeling feisty, top with a drizzle hot sauce and a barley-there sprinkle of red pepper flakes for an early morning pick-me-up... aka a mondo kick in the tastebuds=) You know you love it!
I freaking love quiche.