Asparagus Quiche

Recipe courtesy of Chef Evan Hayes
as seen on episode “Currituck Asparagus”, season 4

Preparation – Medium, Serves 4

Ingredients:

• ½ Bunch Fresh Asparagus
• 10 Whole Ramps (substitute: 5 scallions and 1 clove garlic)
• 1c Parmesan Cheese, grated
• 2c Heavy Cream
• 4 Whole Eggs
• 2 Egg yolks
• 2tbs Fresh Basil, Chopped
• Salt & Pepper to taste
• ¼ c Sour Cream
• Pie Crust
• 8 Slices Semi-Stale White Bread
• 1c Parmesan Cheese
• 2tbs Butter, softened

Pre-heat oven to 325˚. In food processor, blend bread, 1 cup Parmesan, and butter. Press evenly into greased pie tin. Bake for 10 minutes.

Coarsely chop asparagus and Ramps. Whisk together remaining parmesan cheese, cream, eggs, basil, salt, pepper, and sour cream until incorporated. Add chopped asparagus and Ramps. Pour mixture into par-baked pie crust. Bake at 325˚ until firm and golden brown, about 15-20 minutes.

Tags: Asparagus, Quiche

Category: Recipes