🥘 Fresh Asparagus Quiche

Bite into the fresh taste of spring + Easter podcast episode link

⬆️⬆️ The Recipe Story.

Itching to move on from winter vegetables?

Bite into the fresh taste of spring in this dish that allows asparagus to shine.

It is easily put together once the pie crust is prepared. And the aroma will bring everyone close, in anticipation of it landing on your table.

Listen in to the Recipe Story to hear how this recipe is an example of a gateway meal to learning to like vegetables, as well as some nutrition and kitchen tips for you.

Good For You

• protein

• calcium

• veggie - and perfectly paired with more

Good For

• brunch or special occasion breakfast (like Easter!)

• lunch or dinner, along with a salad

• learning to like asparagus

• a fast weeknight dish when you skip the pastry*

Fresh Asparagus Quiche

Yields: 9-inch quiche

Ingredients:

• 9” unbaked pastry shell

• 3/4 lb fresh asparagus, chopped

• 1/2 cup finely chopped, fully cooked ham or bacon

• 1 cup shredded cheddar cheese

• 1 Tbsp all-purpose flour

• 3 eggs, beaten

• 1 1/2 cups milk

• 2 Tbsp grated Parmesan cheese

Method:

1. Preheat oven to 400°F.

2. Bake the uncooked pie crust for 5 minutes (it won’t be completely cooked). Reduce oven temperature to 350°F.

3. Place a colander in a pot of boiling water , dropping asparagus into the water for 2-3 minutes or until tender-crisp. Drain. Or, if you prefer, you can steam the asparagus for the same time.

4. Place the cooked asparagus and ham/bacon over the bottom of the pie crust.

5. Dust the cheese with the flour in a small bowl. Sprinkle over the asparagus.

6. Using the same bowl, beat the eggs and milk until well mixed. Pour into the pie crust.

7. Sprinkle parmesan over top.

8. Bake at 350°F for 35-40 minutes. You will know it is done when a knife inserted in the centre comes out clean.

Nutrition Tips:

• Asparagus can be harder to learn to like than other vegetables. But when you get onto it, you love it! Bacon always seems to help my boys with a food learning curve. Of course. A little bit in this recipe was enough enticement for them to tolerate asparagus until it was familiar enough to become liked.

• There is a good amount of calcium in this recipe from the milk and cheese. If you use a plant-based milk, be sure to check that it is fortified with calcium and vitamin D.

• Most quiches use cream instead of milk. And you certainly can substitute cream for some or all of the milk in this recipe, if you prefer. Using milk makes it lighter and balances the other heavier ingredients.

• Pair your quiche with salad or veggies to balance your plate.

Kitchen Tips:

• Prep the pie crust and filling ingredients ahead, stowing them separately in your fridge overnight. In the morning, pre-bake the pie crust and assemble and bake as described.

• Make extra asparagus for dinner, chop it, and save a step when you make this later.

• When you have extra pie pastry, make up an extra unbaked shell to have handy in the freezer (this is what I did this year). It will be super easy to throw this together.

• *You can skip the pie crust altogether for a quick weeknight dinner. Be sure to grease the pie pan, though, for easy cleanup.

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Related Episodes:

Looking for another recipe for Easter celebrations?

• Plain Jane cupcakes can be your Easter buffet centerpiece.

• High-Protein Breakfast Sausage Bites for your Easter brunch.

Need a joy-boost during Holy Week? Listen in to discover what sparks your joy.

🤍 What Ignites Your Joy?

What’s cooking up some memories around your table?

Pull up a chair and join the conversation. Share your Easter meal memory or joy reminders in the comments below. Encourage and be encouraged.

Bring a friend next time, there’s always room for one more.

Jane