This is an old favorite revisited. My good friend Peggy taught me this asparagus quiche recipe when we used to be neighbors, and she used to love doing it, and we used to love devouring it! Unlike Peggy, I don’t have the immaculate skill of working with dough, so oftentimes I just skip the dough and just work with the filling. We’re after the cheese anyway, right?
– 4 eggs
– 1 cup of 35% cooking cream
– 1 cup of mixed shredded cheese (I used an Italian mix of mozzarella, provolone and parmesan)
– 2 heaped Tbsp flour
– 1 tsp salt
– 1/2 tsp white pepper
– A bunch of fresh asparagus, boiled until half tender
Preheat the oven to 350 F.
Whisk the eggs in a bowl. Add the cream. Mix well. Add the flour, salt and pepper. Mix well. Add the cheese. Mix well.
Pour mixture in your baking dish. Line the asparagus fashionably on top.
Bake for 35 minutes.
EASY & IRRESISTIBLE! (And totally fattening I know!)