Quiche is a great dish to make the night before a busy week starts as it is great to have it on hand for a healthy dinner. I love making quiche for this reason as well you can basically add anything you have on hand into it. A few years ago, I started cutting back on the amount of “flour” products we eat, not for any particular reason, except to cut carbs – they are bad for our waistlines! I came up with this simple basic quiche recipe and I just add whatever I have on hand to flavor it and to add some texture. In order to give the quiche some stability when you slice into it, I add lots of veggies to the bottom of the quiche pan, sort of like the crust, it works perfectly! This particular quiche is an asparagus one with caramelized shallots. I always find it funny when Lenny reaches for the hot sauce to season his quiche, sort of like the little kid who puts ketchup on everything, so this time, I added a dried chili from our garden last summer. It was just enough spice, to leave that bottle in the fridge! It is really a simple and delicious recipe.
Swiss cheese, grated
asparagus, sliced at an angle into pieces
shallot, thinly sliced
dried chili, crunched
grey sea salt, to taste
Heat oven to 425. Spray quiche pan with olive oil and set on a cookie sheet.
Heat butter and olive oil in a frying pan, add shallots and cook over low heat, stirring occasionally, until caramelized, about 20 minutes. Remove from pan and set aside.
Drain back any olive oil/butter mixture into the frying pan and add the asparagus, chilie, and sea salt, cook until bright green and just slightly cooked but crunchy, about 5 minutes. Add shallots and toss, just to coat.
Remove from heat and spread into the quiche pan.
In a mixing bowl, whisk the eggs until blended, add the milk and cream and blend until mixed. Fold in the cheese. Pour over the asparagus. Bake for about 30 – 40 minutes, until set in the middle and lightly golden on top.