The asparagus is tasting better and better…
I thought that pastry and pies were out of my reach (and I’m a sucker for an easy Summer fruits pie).
Teen daughter can’t eat wheat, so was dutifully investigating alternative pastry crusts (think almond flour, coconut flour….and did you know you can even get potato flour. Yukk).
All hail to Wholefoods. They’ve gone and done it again.
Checking out the frozen – gluten-free – section, I came across Wholefoods ready made pie crusts. More often than not the prepped gluten-free alternatives are better than what you can make yourself at home, so I snapped up several pie crusts and started dreaming
Quiche is one of my favorite light bites for Sunday brunch and, with the new batch of Spring veggies hitting the stands, I grabbed a huge bunch of asparagus (the Winter asparagus has been getting tougher and woodier, so we stopped eating it for much of the season.)
This quiche features veggies, eggs and cream, prosciutto, bacon and is very rich indeed. Delish!
Quiche with Spring vegetables in a gluten-free pie crust
* Ready-made pie crust – baked blind for 20 minutes
* 5 eggs
* Small bottle of half and half – or use small carton of heavy cream if you want the quiche to be even richer
* 1/2 bunch of asparagus – steam for 5-8 minutes to soften
* 2-3 florets of broccoli – as above
* 1 medium yellow onion – sliced finely into rings and fried until soft
* Salt, pepper, and seasoning to taste (I like Beck’s Devil Dust)
* 2 small garlic cloves, minced finely and fried in with the onions
* 1 cup of grated strong cheese (cheddar preferable)
* 1 tablespoon of parmesan cheese
* 2 strips bacon, diced finely
* 2-3 slices of proscuitto
* 1 tablespoon of parmesan shavings
1. Fry onion, garlic and diced bacon
2. Prep the green veggies as directed. (Don’t overcook you still want a crunch to them)
3. Bake the pastry at 325 for about 20 minutes. Prick the crust all over with fork to prevent pastry from trying to rise. (This helps keep the shape of the pastry case and is called baking blind).
4. Once pastry cake set and your onion and veggies are cooked then put these in the pastry case.
5. In bowl, whisk eggs and cream and add all the seasons and add the strong grated cheese and then pour into pastry case.
6. Fry proscuitto until crispy. Once cold, crumble proscuitto on top of your quiche. Ditto shaved parmesan. Arrange parmesan artfully on top of the quiche mixture.
7. Cook for 1 hour at 350. Check that the quiche is done by pressing the top of the quiche. If it’s solid and not wobbly then it’s good to go!
Kick back…Serve with a green salad and maybe even a Caprese Salad and think of the Summer to come…