Tuesday, March 30, 2010

Asparagus Quiche And A Nursery

Well, i'm officially on maternity leave and frankly, Weeeeeeeeeeeeeeeeee! I have been a busy bee both in the kitchen and in my nesting while I get ready for baby (25 days to go!) Now that I am not at work all day and exhausted and unwilling to try anything too unfamiliar or time consuming, I have had lots of time to get things done. I also finally have cable, after 2 years of being without it. What does this mean? FOOD NETWORK! I have been having fun trying new things, and aimed to do at least 2 new recipes a week.
So far so good!
I have gotten the babies nursery to an almost complete st
ate, and preparing for him is about done too. We kept it neutral and animal themed. Matt's computer and some music equipment is still in the room for now but hopefully we will find another cozy space for it all soon.

I got this recipe for Asparagus White Cheddar Quiche from Food Network's Big Daddy Aaron McCargo.- and it looked easy and awesome on his show. Sure there are more than a few steps, but it was easy and relaxing to make. I tried my hand at it for a lunch with a girlfriend and my hubby, and everyone was in taste bud heaven. Sooooo good. Thank you Big Daddy!


  • 1 (11-inch) store-bought pie dough
  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 1 bunch asparagus, chopped into 1/2-inch pieces
  • Pinch cayenne
  • 1 tablespoon minced garlic
  • 1/4 cup chopped chives
  • 2 tablespoons Dijon mustard
  • 4 eggs
  • 1 cup heavy cream (It was really creamy, I suggest trying 3/4)
  • 1 teaspoon grated nutmeg
  • 1 tablespoon salt
  • 1 tablespoon cracked black pepper
  • 1 1/2 cups shredded white Cheddar


Preheat the oven to 425 degrees F.

Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.

In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.

In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, salt and pepper. Whisk together until well combined. Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. (Mine took 55 minutes) Remove from the oven, cut into wedges and serve.