How to make it

  • To Make rustic pie pastry:
  • Place flour and shortening in food processor and pulse five times, add chilled water and pulse several more times creating pastry dough.
  • No need to roll out, simply press pastry dough into pie pan - like you would when making shortening bread. One bottom is "filled" continue pushing up sides of pastry pan. Great to have kids help you on this part.
  • Preheat oven at 450 degrees and take pre-made (or just made) pastry shell, and prick bottom with fork all over. Either use blind cooking method (bag of dried beans inside tin foil and place inside pastry shell to help prevent pastry shell from puffing up on bottom) or take empty pie shell and place on top of pastry shell.
  • Bake pie shell for 5 minutes till pastry shell is set slightly.
  • Take out of oven and let cool.
  • If you have a steamer, steam asparagus for five minutes - keep them whole at this point - or blanch them in boiling water for three minutes then place in cold water bath to stop cooking. Reserve up to twelve pieces whole and chop up rest to have up to one cup of chopped asparagus.
  • Take shredded cheese into a bowl and stir in flour, salt, pepper and garlic powder, stir till well incorporated.
  • In other bowl, place eggs and whisk. Add half-n-half , chopped asparagus, chopped thawed out spinach, chopped scallions and shredded cheese mixture in with eggs.
  • Turn oven down to 325 and place entire mixture into pastry shell.
  • Take remaining whole steamed asparagus stalks and place on top of of unbaked quiche having the top part of the asparagus pointing towards pie shell rim (see photo).
  • Take nutmeg and sprinkle it on top of quiche evenly as possible.
  • Place unbaked quiche on the center of cookie sheet and place in oven on the middle rack.
  • Bake quiche at 325 degrees for 35 to 40 minutes. It's ready when a knife inserted comes out clean.
  • Let quiche set for at least 10 minutes prior to serving.
  • Call troops to table - serve warm or at room temperature and enjoy telling your troops how you stole the fresh eggs from the local farmer.

Reviews & Comments 4

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  • dariaschubert 9 years ago
    The aroma and flavor are fabulous.

    After 40 minutes at 325°, mine was still too jiggly. I'd recommend, cranking the oven up to 375° or adding 20 minutes to the cooking time.
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  • mintymommybee 9 years ago
    will make this, only crustless, because I gotta have my quiche and I gotta have it now and cant' stand to fuss with a crust:)! it's gonna be hard to resist peeking in the oven at this one!
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  • deedeec 10 years ago
    Gosh! It's almost too beautiful to eat! I said "almost" dear... I will eat this! :D
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  • lunasea 10 years ago
    Another interesting dish - and it's gorgeous! I'm saving this one too to try. Thanks for all the great recipes!
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