How lucky was I to walk out to the garden to water some transplants and find plenty more asparagus ready for picking. Enough so, that I plan to grill asparagus to serve with a little lemon butter --alongside steaks on the grill tomorrow.
But today...I made a great Asparagus Feta Cheese Quiche! Enough for brunch and extra in case some one stops by randomly for a glass of wine!
Asparagus- Feta Cheese Quiche
Preheat oven to 350 degrees.
Make or defrost a 9 inch, deep dish piecrust.
Steam 1 cup volume of ¾ inch pieces of fresh asparagus. (Easiest way is microwave for about 2 minutes with about 1 tsp of water in a covered microwave-safe bowl.)
Combine in a 2 cup measuring cup: 4 fresh eggs and add sufficient milk to equal total volume of 1 ½ cups. Place in a bowl and whisk together.
Add 5 oz. crumbled feta cheese (the cheese is packaged in this size.)
Now add the asaparagus to the egg mixture and season with salt and freshly ground pepper.
Pour the filling into the piecrust and place in the oven.
Bake for 1 hour at 350 degrees until the quiche is fully set.
Serve warm for brunch, lunch or a meatless dinner. I have a quick chopped vegetable salad with a simple lemon juice and olive oil dressing alongside.
Refrigerate leftovers immediately.
Another option is the serve chilled slices of this quiche as a fancy appetizer or interesting first course for a dinner party, topped with a yogurt dressing.
3 Tbsp Greek plain yogurt , 1 Tbsp lemon juice, 1 Tsp. finely minced onion, salt and pepper.