Individual Asparagus Quiche

It's April and now is the time for Asparagus. Spring is in the air. So why not make something
with this great green vegetable. I recently had purchased some Asparagus from our local grocery store. The first thought that came to mind was a quiche. After returning home I put my recipe together for the following morning.
Today I  am going to share that recipe with you. If there is something you would like to substitute please do so. That is after all how we make recipes our own. Some suggestions are: adding ham or bacon, a different kind of onion, a different cheese, sun dried tomatoes and more asparagus.  Just be creative and enjoy. I think you are really going to like these individual quiches. They can be served for breakfast with fruit, lunch with a salad and even dinner with some garlic bread and salad or soup.There are many different possibilities. This recipe makes exactly 10 individual quiches using 4 inch tart pans with lift bottoms.

Individual Asparagus Quiche

Ingredients:

5 eggs
1 1/2 cups heavy whipping cream
1 1/2 cup shredded mozzarella cheese
1 1/4 cup finely sliced scallion(green onions)
1/2 cup shredded  Frigo 3 Cheese Italian (Parmesan, Asiago and Romano)
1/2 lb. Asparagus, small thinly sliced at an angle (washed and ends cut)
1 tsp garlic salt with parsley
1 tsp black pepper
1 tbsp olive oil(or your choice)

Pie crust, enough dough for three 9' single pie shells (your choice, premade or your own)

Preheat oven to 350 degrees. In a frying pan place olive oil on medium heat. When hot, cook the asparagus for 5 minutes. Turn off the heat and let sit. Then take your pie crust dough and roll out with a rolling pin. Make circle cut outs to fit 4 inch tart pans. Then press crust into the shell pans (the pans I use don't require to be greased). Then evenly layer all asparagus, 3/4 cup of the scallions and 3/4 cups of the mozzarella cheese in each of the crusts.   Now in a large bowl combine eggs, cream, garlic salt, pepper. Whisk together then add the Frigo cheese, the remaining scallions and remaining mozzarella cheese. Place tarts pans on a baking sheet,then fill the crust shells with the egg mixer(stirring the mixture in between , due to the cheese sinks to bottom of bowl) below the top of the crust. Even out mixer as needed in shells. Place in the oven for 45 - 50 minutes. When done remove from oven and let sit for about 10-15 minutes. When slightly cooled they should just pop out of pans, when gently pushed up from the bottom of the pan. The crust should be lightly brown as well as the tops.


You can plate these on individual plates or place all of them on your favorite platter. You can garnish with a dash of additional Asiago or mozzarella cheese on top. I cut about 1 inch from the tops of the asparagus (before I thinly sliced them) and placed them on top of egg mixer after I filled the shells for garnish.

Quiche is great dish to be creative with. I could only list a few items above due to the many different variations. 

Remember have fun and make it yours.


And that's the "DISH" for today!