Let’s just start with one phrase: I love to cook. Sometimes I love to watch how others cook and sometimes I love to eat what others cooked. I can continue forever 🙂
Some days I can spend a good four or five hours doing something thrilling and then just eat it in no time. Other days I can spend an hour cooking lunches for the two following days and it will taste as good.
But when there’s a chance to spend less time in the kitchen I’m all in for that. That’s when the pre-made crust, pie shells or puff pastry comes in when I bake.
Don’t get me wrong, I’m all for a statement that something made from scratch is always better, and healthier, and hygge, and takes all day to cook. But. But when there are ways to cut the time and efforts for some recipes I sometimes do it.
This recipe is very, and I mean it, easy. It will literally take you 15 minutes to prep and then another 40 to bake, considering the fact that you have the crust ready.
I will however include the crust recipe just in case if you do want to cook it.
Here we go!
For asparagus quiche filling (for 9 inch pie crust):
- 30 g olive oil
- 500 g asparagus spears (washed, cut into 1 inch pieces)
- 4 large eggs
- 1 cup milk (or light cream if you wish)
- 1 cup of crumbled feta cheese
- 3-4 green onions finely chopped (optional, I didn’t use it in mine)1/4 cup of grated mozzarella cheese (for decoration)
- 5-6 sliced in half cherry tomatoes for decoration (optional)
Plus pre-made 9 inch pie crust. I used the Tenderflake one, but you can make your own or buy another brand.
How to cook:
- Preheat the oven to 375F
- Heat the olive oil in a large skillet, over medium heat. Add the asparagus and sauté for 1-2 minutes.
- Transfer to a bowl and let it cool. Make sure you’ll drain all the liquid from asparagus before transferring it to the mixture.
- Meanwhile, whisk the eggs and milk in a large bowl. Add cooled asparagus, crumbles feta, season with salt and pepper to taste.
- Pour the mixture into the pie shell. Make sure that some asparagus spears will be evenly spreader on top. Decorate with cut in half cherry tomatoes and mozzarella cheese.
- Bake for 40 minutes or until the center of the quiche is almost set.
- Let it rest for 10-15 minutes before serving.
For crust making enthusiasts:
- 1 1/4 cups of all purpose flour
- 1/2 cup of butter (room temperature, cut in small pieces)
- 1/3 cup of milk
- 1 pinch of salt
- Mix flour with salt and add to butter. The butter must be not greater than a size of a pea when you finish mixing. Add milk and mix again until the dough starts to hold together. Add more milk or flour if necessary.
- Roll the dough into a thin circle around 11 inches (make sure you’ll flour the surface first). Line a 9 inch quiche pan with a dough, crimp the edges, refrigerate for at least 30 minutes.
What you can also add: