Quiches used to intimidate me a lot. I’m not sure why, but I just imagined them to be so complex and complicated, so I just stuck to egg scrambles as far as egg “dishes” were concerned. Recently I decided to expand my breakfast dish horizons and make a quiche. Let me tell you, they are so good and definitely easy. Granted, I don’t do the whole make my own crust bit, so that takes off a lot of the pressure. My Aunt’s recipe for Swiss Cheese & Asparagus Quiche is by far my fav, and I’ve actually made it more for dinner than breakfast- it’s either that or my lazy-mood go-to: frozen pizza (which we have far too often). One thing I love about this recipe is that you just throw everything in the blender & go to town. Also, it calls for frozen asparagus and I’ve found a brand that steams in the bag in the microwave (doesn’t come out very appetizing but hey- you’re blending it). Here’s the recipe below:
- 1 10-inch unbaked pie shell
- 10 oz Package frozen cut asparagus
- 1 1/2 Cups Heavy cream
- 2 Eggs
- 1/4 tsp Nutmeg
- 1 tsp Salt
- 2 1/4 Cups Coarsely grated natural swiss cheese
- 1 Tbsp Grated onion (I use dried & minced)
- Cook asparagus according to package directions. Drain thoroughly on paper towels and remove excess moisture. Place in blender with cream, eggs, nutmeg, onion and salt. Blend on high speed 1 minute or until smooth. Stir in 1 1/2 cups grated Swiss cheese to mix well. Pour into pastry shell and bake at 375 for 35 minutes. May take a few minutes longer depending on how moist asparagus is. Check with a silver knife inserted in the center. When done, sprinkle remaining grated cheese on top and return to oven for 2-3 minutes to melt cheese. Serve warm, not hot. Makes 6 servings.
*As a short-cut I just throw all the cheese in the mix at once instead of adding some at the end.