Meatless Monday

Asparagus and Cheddar Quiche

Ingredients

• 1 (11-inch) store-bought pie dough
• 3 tablespoons butter
• 1 small onion, finely chopped
• 1 bunch asparagus, chopped into 1/2-inch pieces
• Pinch cayenne
• 1 tablespoon minced garlic
• 1/4 cup chopped chives
• 2 tablespoons Dijon mustard
• 4 eggs
• 1 cup heavy cream
  
• 1 teaspoon grated nutmeg
• 1 tablespoon salt
• 1 tablespoon cracked black pepper
• 1 1/2 cups shredded white Cheddar

Preheat the oven to 425 degrees F.

Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.

In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.

In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, salt and pepper. Whisk together until well combined.

Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.

Notes:

• This is from the Food Network website.
• I could not find any store-bought pie dough so just ended up buying the pre-made crusts instead. But then the crusts only came in 9-inch but I needed 11-inch...I just ended up using both crusts and dividing the mixture between the two.
• Jeff is not a fan of Dijon mustard so I just used regular mustard. Oddly, the quiche still seemed to have a Dijon flavour to it.
  
• The kids do not seem to be fond of vegetarian food, although most of the recipes I have tried have lots of onions and they don't like those.
• We both liked the quiche - it was very tasty and I would make this recipe again. Thanks for the suggestion Ang!