Spinach and Asparagus Quiche

Name: Spinach and Asparagus Quiche
Yield: Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5); 1/4 cup heavy cream (to glaze the crimped pie edges); 1/2 cup 1/2-inch asparagus pieces; 3/4 cup fresh spinach leaves; 2 tablespoons unsalted butter (or 2 tablespoons vegetable oil); 3/4 cup chopped onions; 1 cup shredded Swiss cheese; 3 large eggs; 1 1/2 cups half-and-half; 3/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper

January 24, 2012

I like to make this quiche in late spring, when asparagus is at its prime. When selecting asparagus, look for straight, firm, bright green stalks with deep green or purple tips. The fresher, the better, so purchase your asparagus as close as possible to the time you plan to make the quiche.

Recipe notes

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