Spring may be wrapping up but that doesn’t mean you can’t enjoy a delicious quiche every now and then. There’s something about quiche that just screams brunch. Today’s recipe for this delectable asparagus and artichoke quiche is no exception. It combines the best of both worlds to make the ultimate brunch dish. However, you’re going to want to eat this recipe at all times of the day. It’s perfect for waking up that special someone in the morning or bringing to an upcoming summer picnic.
Although the name may sound fancy, quiche is actually quite effortless to make. This traditional French pastry contains an open crust and encases a savory egg interior. There’s a great contrast in textures between its light, flaky crust and moist, custardy filling. All you need to start off with are a couple basic ingredients–eggs and milk. From there, the rest just depends on what you want. Choose your own vegetables, meats and cheeses and get creative. Since springtime is almost over, we’ve chosen to bid adieu with an asparagus and artichoke quiche. Now how’s that for the perfect seasonal sendoff?
This recipe is the perfect place for our favorite spring vegetables to shine. We opt for either baby asparagus or white asparagus. These varieties are a little more tender and sweeter than green asparagus. If you’ve never tried white asparagus before, bake it into this quiche and you’ll taste the difference. Artichokes are also a classic springtime ingredient. Our Steamed Artichoke Hearts are fresh and conveniently ready to use. We guarantee that ours features a delicious just-picked flavor, one you may not always get from a can.
Savory, buttery and all that good stuff, this glorious asparagus and artichoke quiche is sure to brighten up any Sunday brunch. And the best part? Save any leftovers for lunch or dinner for the next few following days!
Asparagus and Artichoke Quiche
- 1 pie crust (par baked)
- 1 bunch baby asparagus or white asparagus (cut into 1 1/2 pieces on the diagonal blanched and cooled)
- 1 cup artichoke hearts (rinsed, drained and rough chopped)
- 5 ounces goat cheese (crumbled)
- 1 1/2 cups half and half
- 4 Eggs
- 1 pinch nutmeg
- Salt and Pepper (to taste)
- Preheat oven to 350º.
- In cooled pie shell placed on a baking sheet, layer asparagus, artichoke hearts and goat cheese.
- Mix together half and half, eggs, nutmeg and salt and pepper.
- Pour over cheese and vegetables.
- Transfer tray to oven and bake until puffed and browned, about 30 minutes.