Spring Quiche with Asparagus and Artichoke Hearts
A lovely, creamy quiche filled with spring vegetables. You can use the crust recipes I have linked above or your favorite recipe. If edges of crust begin to brown too much, cover the crust with foil leaving the center of quiche exposed.
Ingredients
Instructions
Preheat oven to 425 and place oven rack in lower third of oven.
Spread pie plate with butter or spray with organic non stick spray
Place pie crust in pie plate. (see recipe suggestions above)
Trim crust and pinch the edges if desired
Trim the last few inches off the asparagus and discard. Cut remaining stalk into 1/2" pieces, sauté in butter till soft. (6 mins)
While asparagus cooks, place artichoke hearts between two paper towels and squeeze out excess water. Chop.
In a large bowl whisk together, eggs, cream, sea salt, and pepper. Then gently stir in vegetables and cheese.
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Reviews from the Original Source
I just wanted to know why you didn't blind bake the crust? I ask because most quiche recipes call for blind baking the crust.
Love this seasonal recipe, Linda! We had something similar today and everyone loved it!
I love a good spring quiche - especially when it's loaded with asparagus AND artichokes. So delicious!
LOVE quiche! Asparagus + Artichoke pair so beautifully! Another fab recipe! Thanks Linda.
This is a great way to use up leftover asparagus. I am going to have to try and make this one!
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