Wednesday, April 11, 2012
Have you read Pioneer Woman's autobiography? It's actually the love story of how she and her husband (Marlboro Man) met, fell in love, got married, and had their first (of four) babies.
It's insanely funny. For real.
It's one of those books that I laughed all the way through. When I tried to share the really funny parts with my husband, though, he would just give me a polite, are you done yet look and then smile sweetly. I guess you'll just have to read it for yourself.
But if you HAVE read it, this will make total sense to you. While pregnant with her first, PW would plan her OB visits in the morning so that she could drive through McDonald's and get a bag full of breakfast on her way home.
It's way funnier in the book, y'all.
How this relates in some remote way to me and this recipe: I had my 20-week checkup the day I made this quiche. I'm halfway there, y'all! Baby Bear looks great and is exactly the size of every other 20-week-old baby (I just hate the word fetus. It's a baby; everybody knows it's a baby; let's just call it a baby thankyouverymuch), apparently. Whew.
So ANYWAY, I came home and made this quiche. It wasn't quite as good as McDonald's breakfast, but it's close.
Okay, seriously, this is probably the best quiche I've ever made. I actually put the asparagus on the crust before the cheese, but the crust was a bit soft. I think it will work best to put the cheese on the bottom, then the asparagus. But however you get in the dish, just do it. There's no better way to eat asparagus this spring!
1 bunch fresh asparagus, woody ends trimmed off and chopped into 1-inch pieces
2 T butter
2 cups half-and-half
3/4 tsp salt
1/2 tsp pepper
2 cups (about 8 oz.) grated Gruyere cheese
1 piecrust (I use Pillsbury roll-out pie crust in the dairy aisle)
Place the pie crust in a pie plate and crimp the edges. Heat the butter in a skillet and saute the asparagus for about 5 minutes, until crisp-tender. In a bowl, whisk together the eggs, half-and-half, salt and pepper. Sprinkle the cheese evenly over the bottom of the pie crust. Spread the asparagus on top. Pour the egg/custard mixture on top.
Bake at 425 degrees for 15 minutes. Reduce the heat to 300 and bake for another 22-25 minutes until set. Allow quiche to sit for at least 10 minutes before slicing. Serve hot or at room temperature.