Friends Drift Inn Recipes
Springy Asparagus Quiche
Episode 3 Mothers Day Brunch
Fresh Asparagus is coming into peak production this month. “Spear Grass” is what the old timers here in the mountains call it.
Pair fresh asparagus spears with sheep cheese and eggs – and what I call it is “DELICIOUS!”
My recipe calls for fresh asparagus, eggs and sheep cheese; yes sheep cheese! I had the chance to spend the day with Coleen and Sanford Dotson of Good Shepherd Cheese in Bath County, KY Handcrafting cheese is hard work; but I am so glad to know how my food is made…and just who my farmers are!
Asparagus Quiche is the perfect item for spring brunches….and with Mother’s Day coming up why not treat Mom to this easy brunch recipe?
On the May 2012 Pike TV episode of Friends Drift Inn, I served cold carrot soup and a dollop of homemade blackberry jam atop a slice of sheep cheese sitting pretty on a cookie. Your momma will love you for this menu!
Shop Farmers Market First for the freshest “Spear Grass” in your neck of the woods. Consider growing your own asparagus in a permanent edible landscape. The fronds make a lovely screen. And the best part? Asparagus root crowns, once happily planted, will produce fresh asparagus each spring for the next fifteen years!
Asparagus Quiche Recipe
Spring Brunch Recipe
Inspired by Julie Waites who taught me what asparagus is supposed to taste like
Egg Recipe, Quiche Recipe, Brunch Recipe
- 1 pre-made pie crust
- flour (a handful to roll crust on)
- 1 1/2 lbs of fresh asparagus
- drizzles of cold pressed olive oil
- 1 tablespoon unsalted organic butter
- 6 farm fresh eggs (Yes mine came from our girls at Fort Cluck!)
- 1/2 cup of freshly shredded sheep cheese (a similiar mild cheese could be substituted)
- 1/4 cup plain yogurt
- 1/4 cup heavy cream
- 1/2 cup finely minced sweet onion
1. Preheat oven to 325°. Line a baking tray with aluminum foil.
2. With wax paper in place on a flat surface, spread flour on paper and roll out pie dough with enough diameter to hang over pie pan about 2 inches. Place dough in 9″ glass pie plate. Trim and flute crust edge. Prick bottom dough with a fork and add pie weights. (I used pinto beans on the show) Brown for 10 minutes. Remove from oven.
3. Heat oven to 425°.
3. Cut asparagus tips off in 3-4 inch lengths and place on baking tray. Add drizzle of olive oil and sprinkle of kosher salt. Roast about 12 minutes. Remove from oven.
4. In the meantime, cut remaining asparagus into 1/2 inch pieces. Melt butter and add a little olive oil in a cast iron skillet. Cook asparagus pieces (not tips) until slightly softened and bright green in color. Remove from heat.
5. In large bowl, whisk eggs, cheese, yogurt and cream until well blended and light. Gently stir in onions, just enough to spread evenly.
6. Reset oven temperature to 375°.
7. OPTIONAL brush crust lightly with bacon grease for added flavor. Arrange asparagus cuttings on bottom of crust, reserving tips for top garnish. Pour in egg mixture.
8. Top with asparagus tips. I usually add a little more shredded cheese to the top; it’s a personal thing. OPTIONAL Many folks insist quiche must have a little freshly grated nutmeg. Suit yourself.
9. Bake at 375° for about 20-25 minutes until the middle is set. Cool for about 15 minutes. This recipe is less moist than some, and holds moderately well in the refrigerator overnight. However for best results, serve when quiche fresh at room temperature.
Notes and Observations:
I like this served with a dish of fresh strawberries. On the show I featured cold carrot soup in a shooter, with sheep cheese and blackberry jam on a butter cookie. Whatever makes your momma happy works!
Serves 4 – 6.
Disclaimer: I have been to the Good Shepherd farm and recieved a token gift of cheese for a day of hard work on the farm.
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