Pi Day is gone, but Pie Days are here. One of the best meals I have ever eaten was at the French House at the University of Alabama, where we students of French were offered four different kinds of quiche–not surprisingly, I ate some of each one. My favorite was Asparagus Quiche. Here’s one with an all butter Creole Pie Crust.
Ingredients
8 ounces Swiss Cheese, cubed
6 large Asparagus Stalks
4 organic Eggs
Heavy Cream (Enough to fill the crust)
Salt and Pepper
Nutmeg
Crank your oven up to 400 degrees F, as this pie crust goes in uncooked. Break the asparagus at the point where it becomes tough (just try this once, and you’ll get the hang of it). Peel the lower half and cut into half inch pieces. Add the chopped pieces with the cheese into the uncooked pie shell. Mix the cream and egg mixture together, and season. Pour that over the filling in the pie shell, season with nutmeg, and arrange the asparagus spears into whatever Leonardo-esque shape you prefer.
Ok. so there’s some chopped up cooked bacon in there as well. What’s a meal without bacon? Bake at 400 degrees F for at least forty five minutes, until the quiche filling browns. Let the cooked pie rest, and then it’s time to chow down on some springtime.
Southern Fusion Cooking 