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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I enjoy hunting for wild asparagus, and once I decided to use it to make a quiche. The wild variety tastes best, but store bought will work, too! Ingredients:
crust: |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 cup shortening |
1/4 cup cold water |
filling: |
1-1/2 cups (12 ounces) 1% cottage cheese |
4 eggs |
2 cups 1% milk |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon dijon mustard |
dash hot pepper sauce |
2 cups fresh wild asparagus, cut in 1/2-inch pieces |
2/3 cup shredded swiss cheese |
paprika |
Directions:
1. For crust, in a small bowl, combine flour and salt. Cut in shortening until mixture forms fine crumbs. Add water; toss with a fork until the mixture forms a ball.
2. On a floured surface, roll out dough to fit 10-in. quiche pan.
3. Transfer pastry to quiche pan. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
4. For filling, in a blender, combine the cottage cheese, eggs, milk, flour, mustard and pepper sauce; cover and process until smooth. Pour into crust.
5. Arrange asparagus evenly over filling. Sprinkle with Swiss cheese and paprika. Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
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