I have random cravings all the time. No reason why, I just do. This past week, it’s been Quiche. I’m not an egg person by nature. I don’t like scrambled eggs, I don’t like omelettes. Poached eggs-yes! Love me some eggs benny! Quiche, however, it’s just a yummy vessel for fresh ingredients all baked in a delicious crust. I’m not an egg person. I’m a crust person!!! Pie crust or bust!
I didn’t bother to make by own pie crust this time around, although I could have. I had pre made pie dough in the fridge and honestly that stuff is just as good in my opinion.
In under an hour I made this Quiche, baked it, cooled it and ate it.
It’s that simple…. here’s how I made it
Asparagus Feta Quiche|
- Pre made pie dough
- 6 large eggs
- 1/4 cup crumbled herb Feta cheese
- Fresh asparagus
- Salt and pepper
- 1/4 cup milk
- Parmesan cheese (optional)
Preheat your oven to 375
Roll out your pie crust and press lightly into your pie dish. Do not grease your pie dish. There’s enough butter in the crust itself and it will not stick.
Typically when I pre bake a pie crust I poke holes in the crust to prevent it from rising.
The eggs will run into the holes making your crust mush and the filling…. well. Your Quiche will look confused.
Instead, use baking beans to help the crust keep its shape.
Bake for 10 minutes before removing it from the oven to add your filling.
In a medium size bowl whisk the eggs, milk, salt and pepper together.
When the crust is partially baked, add the whisked eggs and milk. Sprinkle the Feta around evenly. Top with asparagus in any pattern you’d like, I chose to place the spears around in a wheel pattern so every slice would have nice big pieces of asparagus. And it looks pretty.
Top the Quiche with a handful of freshly grated parmesan cheese and bake for 30 more minutes.
Once the Quiche is out of the oven, let it rest for about 20 minutes before slicing.
Then slice it up and enjoy!!! Mmm mmm mmm!
I think I liked it… 😉