The last Monday of each month arrives faster and faster, proving that Einstein got it right with his Theory of Relativity of time and space. How else could we explain that I joined the SRC just a little while ago, blinked my eyes twice, and here I am, on my seventh post?
I had a complete blast with this month’s assignment: The Culinary Enthusiast! A catchy blog name, by the way. Kelley lives in Chicago with her husband and a dog-child called Maddy, who gets to enjoy the many treats she cooks. See similarities between our households? 😉 Kelley has very creative recipes, and it took me a few days of “stalking” before I settled on my choice. Asparagus Quiche. Perfect for the season, perfect to remember Paris, perfect for a romantic weekend dinner.
SPRING ASPARAGUS QUICHE
(adapted from The Culinary Enthusiast)
1 recipe for pie crust (I used this one)
1 leek (white and light green parts only), halved and thinly sliced
salt and ground black pepper
1/2 bunch (about 1/2 pound) asparagus, tough ends removed, thinly sliced
3 asparagus stalks, trimmed and left whole (optional)
4 slices bacon, cut in large dice
4 large eggs
1 + 1/4 cups half-and-half
Ground nutmeg
1 cup shredded Parmesan cheese (4 ounces)
Prepare the crust of your quiche, using the recipe of your choice. Roll it out to cover your pie plate. Prick the surface with a fork a few times, cover the bottom with aluminum foil, and place dried beans to keep the crust down during pre-baking. Bake in a 400 F oven for 15 minutes, carefully remove the foil, place it back in the oven for 10 minutes more. Remove from the oven, and reserve.
Bring the oven temperature down to 325 F, placing a rack in the lowest position. In a large skillet, cook bacon until crispy. Set aside on a paper towel lined plate, allow it to cool, and crumble into smaller pieces. Reserve bacon grease in pan and add the leeks, cook for a few minutes, until softened. Add the asparagus pieces, season with salt and pepper. Cook until the asparagus is crisp/tender, maximum 6 minutes. Let the mixture cool down.
In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with half of the cheese; add the asparagus/leek mixture, top with crumbled bacon. Pour egg mixture on top, add the remainder of the cheese.
If you want to decorate the quiche with asparagus stalks, cook them slightly in a microwave for a minute, then place carefully on top.
Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
ENJOY!
to print the recipe, click here
My main modification of the recipe was to pre-bake the crust, because I’ve had problems with the crust getting too soggy when I omitted that step. I also did not use potatoes in the filling, but I know it would be awesome with them too!
As far as quiche goes, Phil and I had the perfect example at a small, unassuming place in Paris, called “Bistrot du Papa”. Don’t go through the trouble of googleing it, it no longer exists. We were in considerable distress when we attempted to go back on our last visit, only to find an Italian restaurant in its place. Ever since enjoying that masterpiece, I tried to make it at home a couple of times, the traditional quiche Lorraine, but my versions had very little to do with the bistrot’s.
I must say this asparagus quiche was by far the best I’ve made! Will I ever hit “Bistrot du Papa” level? Quite unlikely. They have a different type of cream, a different type of bacon, and then there’s the Parisian aura, hard to duplicate at home. Oh, well… We should have stopped there once a week for the duration of that magical sabbatical year!
We’ll always have Paris…
(great scene from Casablanca, 1942)
Kelley, thanks for a great recipe that brought the best gastronomical memories to our table!
Check out the other recipes in this month’s roundup by clicking on the cute blue frog at the end of this post.
ONE YEAR AGO: Spring Pasta
TWO YEARS AGO: Ice Cream Melts for Mango
Bewitching Kitchen 
A most delicious looking quiche and a lovely write-up! Sally, you make ache for my hometown every time you mention your sabbatical there. This is bewitching writing!!!
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THank you! Paris will always be our home-away-from home, too many wonderful memories… by the way, have you read the book “Seven Ages of Paris”? A must read for any person who loves it, or who was lucky enough to call it “my hometown” 😉
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You had me at asparagus – this looks so delicious and I have never thought about making an asparagus quiche. What a great SRC post and recipe this month! 🙂
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I was surprised by how well the asparagus worked in the quiche filling. Very nice, I need to make it for a dinner party sometime
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Oh, Sally, that photo of the slice of quiche made me swoon… it looks absolutely perfect: creamy, moist, decadent
I agree with MC, every time you write about Paris your love for the city comes through and it makes me want to visit – I’ve never been to Paris, it’s a dream of mine to go
great post!
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Thanks, Sonya! Glad you enjoyed the post, and you should make it to Paris one day, have it as a serious goal – fascinating place!
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Quiche … yummy. I haven’t had one in ages and unfortunately don’t have any shortening in the house (don’t really want to use the lard or unsalted butter) but I guess I could always use the ‘magic quiche’ recipe I have… bacon, broccoli, chedar cheese. 🙂
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Do your magic! Broccoli sounds perfectly fine for me… 😉
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Looks wonderful!
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Thanks, Greg – just saw the lamb meatballs on your site… yummy!
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I love asparagus in any way – and teamed up with bacon, this is a winner!
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I intend to make asparagus pesto in the very near future – my friend Cindy recommended a recipe a year ago and I STILL haven’t made it. Gotta get to it before the asparagus disappear…
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YUM! This quiche looks awesome!!
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Not light fare, but everyone should indulge every once in a while… 😉
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this quiche turned out just gorgeous + I love that it can use the fresh, local asparagus that’s now in season. perfect for a spring or summer brunch, or a quick weeknight dinner!
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Leftovers were pretty good too – I need to perfect my technique to roll the crust and get nice ‘edges”, sometimes it looks ok when I am done rolling it out, but during baking the edges break. Not sure what I’m doing wrong. But, no big deal. I am no caterer! 😉
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That is a verrrry pretty quiche! (visiting from Group D)
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Nice to “see” you here! Too bad we had 3 orphans this month! Shame!
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Sally, if you brush a little egg white on your crust before filling and baking a quiche, you will not have to pre-bake the crust. I have used this trick many times and it works like a charm. My Mom, the asparagus fan, would like this quiche.
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Really! Wow, that’s a great tip! I am going to try it next time, I am not too fond of the pre-baking, it’s one of the things that make me give up making quiches and tarts. Too lazy…
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Damn Italians.
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They are everywhere!
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looks like the perfect brunch recipe!
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A classic for brunch, no doubt!
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I’ve never made quiche before..this looks great. Great pick for SRC!
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Quiche can seem intimidating, but if you are not afraid of making the crust, the filling is a piece of cake!
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Sally, that is one gorgeous looking quiche – cooked to perfection and I just love the feathered design the asparagus creates on the surface. So pretty and perfect any time of day.
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I debated whether I should go for the decorative bits – I am not very good at this type of stuff, but I guess it worked reasonably well
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What a beautiful quiche and such a great way to use asparagus! I’m always looking for new ways to use it up!
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I am always looking for ways to cook asparagus too, we love it. Phil is very fond of white asparagus, I rather have the classic.
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Oh sabbatical year! I can’t wait Sally! We’ve already started to daydream about it. 🙂 this quiche looks delicious. I like it without the potatoes too, more up my alley that way. I’ve never made a quiche, and I’m not sure why, I love them! 🙂
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I rarely make quiches myself, but every time I make one I wonder what took me so long!
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I love the Parisian aura comment. I’m going to use that every time I make a French dish. 🙂
This quiche looks fantastic!
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Go ahead, use and abuse the comment! It comes very handy at times… 😉
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i love stories like this. since being in barcelona (heaven!) i’ve tried to recreate so many dishes i’ve made my head spin! i’ve been very successful at some, not so much at others. but like you said, without the smells, sounds, and breakfast vino, it just isn’t the same 😉
happy SRC reveal!
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Barcelona, definitely a place I want to go some day! I have plenty of photos in my computer, as well as from China. Two places I MUST see
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Delicious looking quiche, Sally! The filling looks like it’s set to tender perfection! 🙂
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I find that the trickiest part of making a quiche is knowing when to stop baking – nothing worse than an overbaked filling, dried up and grainy. but this time I hit it just right!
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I love quiche and I haven’t made one in a while. Asparagus, bacon, and cheese? What’s not to love?! I may just have to try this out very soon! 🙂
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quite a trilogy indeed: asparagus, bacon and cheese! Wonderful stuff…
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This quiche sounds great Sally. Great choice for SRC.
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Thanks, I had a few other recipes in serious competition, but ended up with the quiche. Could not resist the asparagus call!
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Such a gorgeous quiche! YUM 🙂
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Thank you!
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Asparagus and eggs is my favorite spring combo. I’m convinced food always tastes better away from home, but this quiche looks fantastic for wherever it’s served!
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I go into asparagus overload this time of the year, but to be honest, I never stop buying asparagus, even off-season, when I see it at the store, at some point I know I’ll not resist
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That look incredibly delicious!
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Thank you!!!!
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Oh yummy! This quiche really makes me wish that me and eggs got along better in such large concentrations and this looks FANTASTIC. 🙂
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I don’t normally splurge like that, but every once in a while I go for it (although my extra-hyper-low cholesterol makes me completely free to eat a 12-egg omelet if I feel like it… 😉
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I love quiche. It is a complete meal. Delicious !
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It’s a great meal indeed – a little salad on the side, and nothing else is needed!
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I have a giant obsession with quiche — it’s one of my favorite comfort foods. this looks amazing!
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I have a similar obsession with souffles, but also don’t make them often enough…
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Sally, sorry for my delayed response. Great write up! Glad you liked the recipe. I love quiche – it might not compare to the one you spoke of in Paris, but at least you have that memory! I dream of brioche when I think of Paris. 🙂 mmmmm
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Great to “see” you here! Thanks again for the wonderful recipe, and of course, the great time I spent browsing your blog. NOt sure you follow the hits you get, but I was getting worried that you would notice someone from Norman, OK parked on your blog for days and days… 😉
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