It’s time for Alphabe-Thursday’s letter Q. That’s a hard letter. It’s also getting close to spring when I look forward to new green plants growing. I figured it would be the perfect time to share the reicpe I did last spring for asparagus quiche.
Start with the crust. I just mixed it in the pan I was using. I use the square baking dish rather than a real quiche or pie pan. Put one cup of flour in the pan. Cut 1 1/2 cups shortening into the flour.
Add 1/2 cup of water and mix it together.
Press the crust into the pan.
You can set this aside while you make the filling. Chop 1/2 cup of celery, 1/2 cup of mushroom and 1/2 cup of onion. You also need 1 cup of asparagus tips.
You can spread the vegetables over the crust and set them aside.
To mix the custard filling, you need six eggs.
Add 1 1/2 cups of milk and mix thoroughly.
To the egg and milk add 1 teaspoon of salt, a dash of pepper and 2 tablespoons of flour. Mix it thoroughly with the whisk.
Grate two cups of swiss cheese.
Add this to the egg mixture.
Pour this over the vegetables in the crust.
Sprinkle the top with ginger.
Bake the quiche in a 350* oven for about one hour.
Honestly, I wasn’t too thrilled with the way it turned out, but I don’t like to waste food, and it wasn’t bad. The next day as leftovers, however, it was wonderful! Letting it sit allowed all the flavors to blend. I’m certainly going to make this again this spring.
Linking to Alphabe-Thursday hosted by Jenny Matlock where the letter of the day is Q.